Author: Emanuel Villa

Serving Pinsa in the Summer: How to Adapt Your Menu to Customers’ New Routines and Needs

With the arrival of summer, changing the menu becomes almost automatic for many pizzerias and pinserias, because we know full well how much the warmer months influence customers’ tastes and preferences. And we also know how perfectly pinsa lends itself to being enhanced with fresh, light ingredients. However, those in the restaurant industry must consider another aspect beyond […]

Sweet Pinsa: Simple Ideas for Any Time of Day 

Pinsa can also make an excellent dessert, and this versatility certainly presents a very interesting opportunity in the restaurant industry. Pinsa is perceived as a modern and innovative offering, and its sweet version represents yet another novelty compared to the savory version, capable of piquing customers’ curiosity and offering a unique and memorable experience. It is equally […]

Takeaway dishes: how to intercept outdoor consumption and increase orders

The restaurant market in Europe is impressive in size: in 2026 it is expected to exceed 1 trillion euros, and then continue to grow at an annual rate of around 9% until 2031. Numbers that tell the story of a robust sector that is constantly evolving. The take-away segment plays a central role in this context. Its growth [...]

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

In the ever-widening landscape of flours, each variant brings with it characteristics that can make a difference nutritionally and functionally, that is, in terms of dough behavior, baking performance, and structure of the final product. Not to mention taste, of course. In this article we delve into the role of rice flour, a [...]