Category: News

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 [...]

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 [...]

Gourmet pinsa: why it's an opportunity for restaurateurs and 5 winning ideas

In recent years, in many European markets, including Italy, France, Germany, Spain, and the United Kingdom, the number of people frequenting bars and restaurants has decreased slightly from the previous year, and if the comparison goes back to the pre-pandemic period, the drop in visitation is around 10%. This does not mean that out-of-home [...]

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 [...]

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 [...]

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, [...]