Nuvola Pinsa wins at the “DolciSalati&Consumi Awards”
What exciting days at Cibus Parma! And this year, we also had the honor of taking home a prestigious award for our Nuvola Pinsa! The innovation of Nuvola Pinsa, the ready-made base for the original Pinsa Romana by Di Marco, won over the expert jury of 101 buyers and industry professionals, winning the coveted Tespi Award […]
Di Marco at Cibus Parma: welcome to foodland!
We're kicking off May by participating in the 21st edition of Cibus 2022 in Parma: we'll be present with a large exhibition area (Hall 3, Stand C 014) showcasing the best of our professional flours for pizza and pinsa, as well as our entire Nuvola line for large-scale retail trade, featuring bases of […]
Alongside Banco Alimentare against waste
According to FAO – the Food and Agriculture Organization of the United Nations – every year, one-third of all food produced on the planet is lost or wasted. Food waste is unfortunately a phenomenon that affects the entire food production and consumption chain globally and has significant consequences both on […]
Nuvola Ambient, the Pinsa Romana Di Marco that doesn't stay in the fridge
The convenience of enjoying Pinsa Romana any time of day, with your favorite toppings, and in the comfort of your own home: with Nuvola Pinsa, all this is possible! What if we told you that now you can also stock up on Nuvole Di Marco and fill your pantry? The brand new Nuvola has been created […]
Upcoming events at the fair: Marca 2022
2022 has begun with a busy schedule of trade shows: this spring promises to be another busy one for the Di Marco team, as they prepare for their next event in the large-scale retail sector. From April 12th to 13th, we'll be in Bologna for the 18th edition of Marca, the major international trade show for branded products […]
Pinsa Romana is Healthier than Pizza – Interview with Newsfood
During the 43rd edition of the Sigep trade show in Rimini, we had the opportunity to discuss Di Marco's latest innovations with Newsfood. During an interview with Giuseppe Danielli, editor-in-chief of the magazine, Alberto Di Marco commented on the current situation in the restaurant industry and described the potential and unique characteristics of the Original Pinsa Romana. "The Pinsa […]
Mix of seeds and taste: the new Multigrain Flour for Pinsa Romana
Barley, oats, and rye are just a few of the large family of grains, a valuable source of carbohydrates and other nutrients for our daily diet. In the Di Marco laboratories, we know every secret and property of grains, because every day we love to experiment to create new blends for our flours. This is how the Multigrain flour blend was born for […]
Di Marco at Sigep: the interview with Italia a Tavola
From March 12 to 16, 2022, Sigep, the International Trade Show of Artisan Gelato, Pastry, Bakery, and Coffee, was held in Rimini, this year in its 43rd edition. Di Marco reached the milestone of its tenth participation in what is one of the leading trade fairs for innovations in the foodservice sector. THE LATEST NEWS FROM […]
Di Marco News: the new Multigrain Flour previewed at Sigep
2022 is packed with new, tasty and innovative innovations for Di Marco, as always! Following the launch of two new bases, Puccia and Sorriso, a new blend arrives from our laboratories in Guidonia Montecelio, just outside Rome: Multigrain flour. These new products will be previewed to restaurant and catering professionals at Sigep, the […]
Di Marco News: Puccia and Sorriso are coming!
We love experimenting, and this time we wanted to test ourselves with two new shapes: Puccia and Sorriso! The quality is always that of Di Marco products: the new Pinsa Romana shapes are handcrafted by our expert pinsaioli, who roll them out one by one. But let's find out more about these […]
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