Sweet recipes for winter with Di Marco flours
Winter is the season that most whets our sweet tooth, which we all love to pair with a good hot chocolate or a spicy glass of mulled wine. For once, let's leave aside our beloved Pinsa Romana and traditional Roman pizzas and discover some sugary recipes to […]
The fillings for Pinsa Romana: the cured meats
Italy boasts a long tradition of cured meats, with a wide variety of typical regional products. The Bel Paese also boasts numerous DOP (such as Culatello di Zibello, Prosciutto di San Daniele, and Soppressata di Calabria) and IGP (such as Mortadella Bologna and Bresaola della Valtellina) cured meats. With this wide range […]
Vegan Recipe Ideas with Pinsa Romana
Pinsa Romana is truly a hit with everyone: omnivores and vegetarians, but even vegans can enjoy a delicious pinsa with a plant-based filling. So, how should you top pinsa Romana with your customers (and, of course, your friends)? Vegetables, mushrooms, fruit, and all kinds of plant-based products […]
Preparing the original Pinsa Romana: leavening and maturation
Cooking isn't just an art or a pleasure; it's also, and above all, a science. And when it comes to baked goods, chemistry is the deciding factor that determines the greatest successes and the worst failures. The art of baking is, in fact, based on two processes steeped in chemistry: leavening and dough maturation. Today […]
Pinsa Expert Yellow and Multigrain Flour: the mixes to make the Pinsa Romana according to the rules of the art
One of the most frequently asked questions from professionals concerns the best mix for making a truly original Pinsa Romana. Choosing from our selection is not easy, as we offer a wide range of flours, which always ensure a result that combines flavor, lightness, and digestibility. However, we'd like to share with you […]
The tools of the trade: the shovel
The pizza peel is to the pizza chef what the katana is to the samurai: it's an indispensable tool in the art of pizza making, making the work faster and more efficient. When a large number of pizzas need to be baked in the oven on the same day, the right-sized peel speeds up the process and avoids unnecessary waste […]
Tools of the trade: The shovel
The pizza peel is to the pizza chef what the katana is to the samurai: it's an indispensable tool in the art of pizza making, making the work faster and more efficient. When a large number of pizzas need to be baked in the oven on the same day, the right-sized peel speeds up the process and avoids unnecessary waste […]
The Flavors of Autumn on Pinsa Romana
When nature turns yellow, red, and orange and the first chills arrive to remind us that the days are gradually getting shorter, Autumn takes its place on our tables. With a wide variety of fruits and vegetables, this season rekindles our culinary creativity and allows us to create many new […]
The Original Pinsa Romana: Beware of Imitations
When someone or something is successful, everyone tries to imitate it: this is a constant in the market, especially in the food and restaurant sectors. We already knew in 2001, when we invented our Pinsa Romana mixes, that many imitations would soon emerge, and many would proclaim themselves inventors of the original recipe […]
Pinsaromana.it to orient yourself in the world of Pinsa Romana
Promoting the culture of Pinsa Romana benefits the market and consumers, both by supporting the spread of good, authentic, and light products and by maintaining the ambitious and internationally recognized standards of Made in Italy food. To orient ourselves in the world of Pinsa Romana—the current food trend—[…]
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