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, [...]
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 [...]
THE INVENTION OF THE PINSA ROMANA - A book that conquers first the heart and then the palate
The insight that changed the history of baking has become a book, in which Corrado Di Marco, founder of the eponymous company, leads readers by the hand along the path that led him to transform his revolutionary idea into an international entrepreneurial success. The book, published by Mondadori, was presented in early December in [...]
Soybean meal: complete guide to types, properties and uses
Light, protein-rich, and naturally gluten-free, soy flour helps make doughs fluffier, more digestible, and nutritionally balanced, gaining a stable place in kitchens and baking workshops. In recent years, its use has grown due to increased attention to new dietary needs, [...]
Restaurant trends 2026: what you need to know to build a winning offer
The world of catering is evolving with astonishing rapidity. It is a complex industry, living at the intersection of social dynamics, global macro-trends-from sustainability to digitization-and consumer preferences that change with impressive rapidity. And there is no shortage of daily business challenges: ensuring high product quality, optimizing margins, managing the [...]
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 [...]
Food sustainability: the role of pinsa and our daily commitment
When talking about Pinsa and our products, the focus is often on elements related to quality and taste: the lightness of the dough, the goodness, the balance, the careful selection of ingredients, the respect for the original recipe. All fundamental aspects of our identity, but today no longer sufficient on their own to meet the needs of [...]
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