More sales and loyalty: the power of pre-cooked Pinsa for a modern bar
Precooked pinsa is ideal for a modern bar, largely due to its extraordinary versatility. But let's take a closer look at the types of bars in Italy, their evolution in recent years, and how to satisfy customers with a rich, high-quality offering. BREAKFAST, LUNCH, OR […]
Pinsa Di Marco: the entire offer for the GDO, well explained
Created in 2001 as an alternative to pizza, the Di Marco pinsa has always focused on lightness, digestibility, and flavor. However, from the very beginning of our journey, we realized the importance of continuous evolution, as consumer needs, habits, and tastes change. This need for adaptation becomes […]
Pinsa Romana Base: The Solution to the Skills Shortage in Catering
In Italy, the restaurant industry is a strategic sector, as well as being the second largest in Europe after Spain. The sector, hit hard by both the Covid emergency and the aftermath of the Russian-Ukrainian war, is evolving rapidly to accommodate new needs and consumption patterns: the most recent data from FIPE has predicted […]
Pinsa Romana as an opportunity for buyers: 4 good reasons
Roman pinsa is an opportunity worth seizing for large-scale retail trade, as well as an investment with a very attractive return. This is evidenced by new Italian food trends, the growing focus on sustainability and the fight against waste, market growth, and increased sales that aren't detrimental to similar products, but are […]
Aperitif at the bar, a passion for Italians. How to win them over, with taste and lightness
The aperitif is such a widespread and beloved social phenomenon in Italy that it has given rise to a World Aperitif Day, which is celebrated every year on May 26. The event is an opportunity to protect and promote the originality of Made in Italy and enhance the rich food and wine heritage of our country. As a ritual, the aperitif represents […]
Italian Food Awards: Di Marco wins in the “Bakery & Dry Mixes” category
We are proud to announce that we won first place at the Italian Food Awards in the "bakery & dry mixes" category with our new Pinsa Romana for retail, both refrigerated and ambient. This award coincides with the launch of the new Di Marco image in large-scale retail distribution: a new logo and new packaging for consumer products, to reinforce […]
At the Cologne fair Di Marco presents its new products and relaunches its image in large-scale retail trade
For a grand relaunch, Di Marco has chosen a major international food and beverage trade show. The event is currently taking place at Anuga, the renowned trade fair in Cologne (GER), but let's start from the beginning and proceed in order. The invention of pinsa in 2001, initially distributed exclusively to professionals and […]
How to Integrate Pinsa into Your Menu: A Complete Guide for Restaurants and Pizzerias
In the ultra-competitive restaurant market, and in particular in the pizza market, it is essential to vary the menu to stand out from competitors and retain customers. Adding pinsa to your menu therefore seems appropriate to keep customer satisfaction high and to attract all that segment of curious people who want to understand first-hand […]
The history of Pinsa Di Marco: how it was born, its origin and its future
The history of pinsa is a fascinating blend of research, expertise, and, above all, profound passion. It is precisely this passion that motivated Corrado Di Marco, the company's founder and descendant of one of Rome's oldest baker families, to create a unique product that combines flavor, authenticity, and well-being in a […]
The Pinsa Dough: The Procedure for Obtaining an Extraordinary Result
Roman pinsa, born in 2001 from an intuition of Corrado Di Marco, has conquered Italian and international consumers thanks to its unique mix of taste, lightness, crunchiness and limited caloric intake. The role of the dough in the Roman pinsa experience The dough represents the key element of the product's success, significantly influencing […]
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