Author: ByMarcAdmin

Di Marco invests to support the growth of Roman pinsa

At HOSTMliano 2021 Gdoweek interviewed Alberto Di Marco on Nuvola, the original Pinsa Romana intended for the large-scale retail channel.

Reading with taste – Flours for Passion: The Pala, The Teglia, The Tonda

Want to learn more about flour and breadmaking? Want to try your hand at traditional local recipes and create mouth-watering pizzas? Then you can't miss the book "Flours for Passion: The Pala, The Tonda, The Teglia" by Corrado Di Marco, expert baker and inventor of the original Pinsa Romana. A quick and easy read, interesting […]

La Teglia, the new Di Marco mix dedicated to street food

A street food classic born in the capital and exported throughout Italy: Roman-style pizza in teglia (pizza in teglia) is a delicious alternative to a snack or packed lunch. Its shape is ideal for takeout, but the flour makes it so digestible and crispy, it's the perfect snack. And thanks to Di Marco […]

Di Marco protagonist at HOST with a revolutionary trio of flours

From October 22nd to 26th, Milan will host HOSTMilano, the leading trade fair for the Ho.re.ca. sector. At such an important event as this 42nd edition of HOST, we've chosen to present not one, but three new products: three new flours created to achieve the best results in different pizza shapes. La Pala, La Teglia, and […]

La Tonda, the new Di Marco flour for classic Roman pizza

From a blend of flours including whole wheat spelt and double sourdough made from rice and wheat, La Tonda's new mix for Roman-style Pizza Tonda is born. This blend and the long preparation process (24-96 hours) ensure the dough is crispier, with the unmistakable aroma of natural leavening and the flavor of ancient grains. As with […]

New Di Marco flours: discover the La Pala mix

It's one of the key products Di Marco has chosen to present at HOSTMilano, the global foodservice trade fair: La Pala is the new blend dedicated to the eponymous pizza variety, which has become increasingly popular in Italian pizzerias in recent years. This blend is characterized by its great extensibility and ease of handling, specifically designed to achieve the classic […]

Discovering the Di Marco news with Marco Montuori

Marco Montuori has been a key contributor to the success of Di Marco flours for years: as a pizza chef and founder of the Pinsa School, he has championed the quality of our blends, and over time his contribution to our research has become increasingly evident. This year, he has put his signature on three new Di Marco flours: La […]

From Trastevere with love: a tasty recipe for the original Pinsa Romana

Pinsa Romana is versatile and adapts to any type of topping, sweet or savory. So let's dive into a journey to discover the flavors of the land where pinsa was born! Who wouldn't want to be in Rome in this warm September, for a stroll, for example, to […]

Biga and sourdough: the secrets of perfect leavening

How to make a digestible and fragrant dough in just a few hours? Thanks to biga! It's a pre-dough that differs from sourdough for several characteristics: let's explore them together. The importance of leavening in pinsa. What makes a pizza or pinsa romana light and digestible? The right answer is in one word: leavening. […]

The gluten and lactose free Pinsa Romana is born

With the new gluten-free Pinsa Romana, we can truly introduce everyone to the deliciousness of pinsa. We're so proud of Pinsa Romana that we want to share it with everyone! That's why we created our Gluten-Free Pinsa base! And it's not only gluten-free, but also lactose-free! And […]