Tasting Menu: How to Create One and Make It Even More Unique with Pinsa
In the restaurant industry, it’s becoming increasingly difficult to stand out. Good food remains essential, but it’s often not enough, because customers are looking for experiences that surprise them, move them, and leave a lasting impression that makes them want to return. The tasting menu is one of the most effective ways to achieve this goal, and it’s not just for Michelin-starred restaurants. […]
Social Eating: How to Turn Social Gatherings into an Opportunity for Your Restaurant
Eating out is synonymous with socializing. A dinner at a restaurant, an aperitif, or lunch at a hotel have always been opportunities to spend time with friends, colleagues, and family. In recent years, however, a new trend has emerged: using food as an opportunity to meet new people and build relationships. It is in this context […]
Pinsa Sorriso with Chicken Salad: Gennaro Contaldo's Tasty, Waste-Free Recipe
In Italy, good food is never wasted. Sunday roast chicken, for example, is a little ritual that evokes home, shared meals, and lunches that linger on with pleasure. Almost inevitably, you end up making a little more than you need, but that doesn’t mean you’ll have leftovers to forget about in the fridge. […]
Pinsa at Hotels and Other Accommodations: A Versatile Option for Lunch, Room Service, and the Bar
In hotels, resorts, and other lodging facilities, food service is not just an ancillary service. Even when it isn’t the core of the business, it still impacts the guest experience, the guest’s perception of the property, and the ability to generate additional revenue. This is no small challenge, because the food offerings must cater to a wide variety of occasions: quick lunches, aperitifs, special dishes […]
A Pinch of Rice and Semolina in High-Hydration Doughs: Why They Make All the Difference
Making a perfect pinsa requires technique, experience, and high-quality ingredients. From choosing the flours to managing the rising process, right through to rolling out the dough and baking, every detail contributes to making the final result as close as possible to Corrado Di Marco’s original vision. In addition to flour, water, yeast, oil, and an oven, the tools of the trade include […]
Veal with tuna sauce, sausage, and broccoli rabe: Gennaro Contaldo transforms two Italian classics into irresistible Pinse
Italian cuisine is famous all over the world, but it has never been a single, unified entity. From north to south, each region has developed its own ingredients, cooking methods, and ways of approaching food—a reflection of a history shaped by strong local identities and a country that came into being just over 160 years ago. In every […]
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 [...]
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