Author: Emanuel Villa

Pizza Flour: What It Is and Which One to Choose for an Extraordinary Result

Flour is the main ingredient of pizza and pinsa, it is the base on which to build consistency, flavor and structure. The choice of flour for pizza is essential both for enthusiasts who want to make the dough at home, and for professionals who want to stand out for alveolation, crispiness and taste, gaining customer loyalty. In […]

Pinsa as an answer to new HoReCa trends: winning strategies for professionals

The HoReCa sector is undergoing a transformation phase driven by structural changes in consumer habits and customer expectations. The market is influenced by economic, social and cultural factors that redefine purchasing paths, preferences and consumption methods. These changes are reflected both in household food choices […]

Master Pizza Dusting: The Complete Guide to Flour Selection and Di Marco's Premium Range

To obtain an extraordinary result, both for pizza and pinsa, you need excellent raw materials, impeccable technique and a lot of passion. Among the key elements – from the mix of flours to the yeast, up to the hydration – there is one that can be unfairly put in the background: the dusting flour. In this article we will see […]

Pinsa romana menu: how to create one that works, from recipes to food cost

Including Roman pinsa on the menu is a strategic choice, because it responds to a growing demand and stands out for its digestibility and versatility. But the product alone is not enough. Its success will be determined by the menu, the service and the overall experience offered to the customer. In a very competitive context, pinsa can be decisive, […]

The importance of training in catering

Roman pinsa has earned a prominent place among the proposals of Italian catering, and more and more operators in the sector are evaluating the idea of opening a pinseria, attracted by a modern, differentiating and high-potential format. But like any entrepreneurial project, building a sustainable and profitable business requires solid theoretical foundations, […]

Brunch: the perfect opportunity to innovate your menu

In the restaurant world, it doesn’t matter where trends come from: what matters is knowing how to read them, interpret them and translate them into experiences that are consistent with new lifestyles. Customers change habits, schedules, dietary needs and expectations: the task of an entrepreneur is to intercept the signals and transform them into opportunities. One above all? The […]

Pinsa wallet: an interesting new trend in street food

One thing that few people know is that there is not just one size of pinsa. We are used to considering the shape only an aesthetic aspect, often forgetting that, as with every gastronomic product, the size determines the way of enjoying it, and is therefore an essential aspect. We usually say, and we confirm it, that the differences […]

Fast Food: Why a Pinseria is the Right Choice

In recent years, the restaurant industry has had to adapt to increasingly frenetic lifestyles. People have less time (and desire) to devote to meals, but they do not intend to give up quality. It is in this scenario that the trend of fast food has developed, an evolution of the classic fast food that focuses on an offer […]

How to Impeccably Present Pinsa: A 5-Step Guide

he substance is always the most important thing in any dish, but in recent decades the form has acquired a prominent role. The presentation of the dish, in fact, has become a decisive factor in attracting and engaging customers, and has also taken hold outside of fine dining restaurants. In a context […]

Pinsa Romana: 5 gourmet recipes that win over customers (and friends)

In a highly competitive market, every venue is looking for a way to stand out. Once upon a time, the location was what made the difference, but today, thanks to social networks and accessible communication tools, many new opportunities are opening up. True success comes from the ability to create memorable experiences, capable of […]