Author: Emanuel Villa

Takeaway dishes: how to intercept outdoor consumption and increase orders

Il mercato della ristorazione in Europa ha dimensioni imponenti: nel 2026 dovrebbe superare i 1.000 miliardi di euro, per poi continuare a crescere con un ritmo annuo intorno al 9% fino al 2031. Numeri che raccontano un settore solido, in continua evoluzione. Il segmento take-away ha un ruolo centrale in questo contesto. La sua crescita […]

Di Marco becomes a Benefit Corporation: a new step toward a “double purpose” business model between innovation, people and sustainability

The company Di Marco, inventor and global leader of Pinsa Romana, announces the achievement of Benefit Company status, consolidating its evolutionary path toward a “double purpose” business model, capable of combining economic growth with the generation of positive impacts for the community and the environment. With this transition, achieved with the support [...]

Street food and summer events, how to seize the opportunity: what works and how to pitch it

With the arrival of warm weather, the calendar fills up and for those working in the restaurant industry, events become a business opportunity. Indeed, summer events concentrate audiences, consumer opportunities and visibility. The point, however, is not to participate: it is to be able to stand out. Street food and events: an opportunity not to be missed The opportunity related to summer events [...]

Aperipinsa: 5 good reasons to bet on it

The relationship with the aperitif is changing. It is no longer an automatic moment made of habit and routine: today, those who go out are looking for something different and curated, capable of giving an extra reason to choose that very place. In this article we try to understand how people's habits are changing and find out why [...]

Pinsa light: 5 ideas for line-conscious customers

When we created Pinsa Romana, we started from a very precise idea: to offer a balanced product, designed to be light and pleasant to eat. This characteristic has contributed to its success, first in Italy and now in many other countries around the world. Unlike other baked goods, Pinsa offers restaurateurs [...]

Food Cost: what it is, how to control it, and why Pinsa can make a difference

By now it is clear: doing your job well is not enough. You can have a solid kitchen, loyal customers, dishes that work, and meticulous service. You can build relationships, create experiences, be remembered. It's all essential, but it doesn't guarantee the sustainability of a venue. In addition to quality you need control, and today one of the parameters on [...]

Pinsa Romana and drinks: the best pairings for your venue

If you offer Pinsa Romana, the choice of drinks cannot be left to chance. Whether it is beer, wine or cocktails, proposing studied pairing not only improves the customer experience, but also simplifies the service, especially at the most frequent consumption times such as aperitif and dinner. But how to create a truly perfect pairing, [...]

Rice flour, a key ingredient in pinsa: everything you need to know

Nel panorama sempre più ampio delle farine, ogni variante porta con sé delle caratteristiche che possono fare la differenza sul piano nutrizionale e funzionale, ovvero in termini di comportamento dell’impasto, resa in cottura e struttura del prodotto finale. Per non parlare del gusto, ovviamente. In questo articolo approfondiamo il ruolo della farina di riso, una […]

PINSA ROMANA DI MARCO - THE NO. 1 FOR CONSUMPTION IN 2025

Confirmed the success of the year just ended: the Pinsa Romana Di Marco is the number one in Italy in the retail market*, consistently in first place in value sales in the fresh, ambient and frozen segments of supermarkets and discount stores. A continuously growing leadership, which has consolidated our results on all fronts. The deep [...]