Round Roman pizza: the crunchiness that conquers the palate
When you think of pizza, the image comes to mind of the classic Neapolitan one: a thick crust, soft crust, and well-leavened dough. The world of pizza, however, is much richer and more varied, both in Italy and around the world: in Italy alone, there are dozens of local variations, from the Turin-style pan pizza (or "padellino") to the Genoese version, […]
Wheat flour, what you need to know: what it is, types, characteristics, and how to use it
Behind every successful dough is a carefully selected flour, because it gives life and structure to bread, pizza, and pinsa romana. In cooking and baking, wheat flour is undoubtedly the most widely used, but also one of the most varied: its appearance, baking behavior, and yield vary depending on […]
How to create unique dishes with Roman pinsa
In an increasingly crowded market, differentiation is the true key to success. This is especially true in the restaurant industry, where a restaurant's identity is built not only on its decor or service, but above all on what it serves. In recent decades, the offering has grown exponentially, and consequently, so have expectations […]
Ready-made pinsa: impeccable quality even with inexperienced staff
In the restaurant industry, ensuring consistent quality every day is a challenge, and it becomes even more so when kitchen staff changes frequently or lacks specific training in dough preparation. In this article, we'll see how ready-made pinsa can become a valuable resource: simple to fill, faithful to the original recipe, and not […]
White Pinsa: How to wow your customers with a simple yet irresistible offering
It's a fact that pinsa and pizza are not the same thing. Differences in dough, rising times, flours, and final yield make the two products unique. However, in the minds of many restaurateurs, the two continue to occupy the same space: that of a single dish, substantial and complete, […]
Roman-style pizza, an opportunity you can't miss
In an increasingly competitive market, differentiating your offering isn't just an added value: it's a necessity. Customer tastes are evolving, consumption opportunities are multiplying, and success depends on the ability to offer something that builds customer loyalty. We believe that, in this scenario, sliced pizza is a solution […]
Pan Pizza: A Complete Guide to Making the Most of a Great Classic
Versatile, popular with everyone, and perfect for high-volume service: pan pizza is an opportunity for restaurant professionals looking to expand their offerings with a highly profitable product. From lunch breaks to happy hour, from quick meals to delivery, pan pizza adapts to a variety of formats and occasions […]
Pizza Flour: What It Is and Which One to Choose for an Extraordinary Result
Flour is the key ingredient in pizza and pinsa; it's the foundation for consistency, flavor, and structure. Choosing the right pizza flour is crucial for both amateurs who want to make their own dough at home and professionals who want to stand out for their airiness, crispiness, and flavor, thereby building 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 […]
IT_IT 
EN 
FR 
DE 
ES 