Pinsa ingredients: the secret is the right mix of flours
The quality of any product depends on research and experimentation, to which the food sector adds the value of passion and the quality of the ingredients. The main objective of a product like Roman pinsa is to offer restaurants, and therefore the final consumer, a food rich in taste, naturalness and digestibility, which is able to […]
Pinsa Romana: 4 Reasons That Make It a Winning Choice for Restaurants
Why should restaurateurs introduce pinsa romana into their menus? What tangible benefits can they obtain in terms of loyalty? In addition to its delicious goodness, this Italian culinary specialty guarantees high digestibility and high versatility, capable of perfectly matching consumers' tastes. It is undoubtedly an excellent choice for retaining […]
The Evolution of Pizza in Roman Tradition
There's so much to say about pizza and how it symbolizes Italian cuisine around the world today. It's the dish that more than any other embodies the spirit of the Bel Paese: the welcoming and warm nature of the Italian people is reflected in pizza, which is the quintessential food that unites. Despite its long history […]
Di Marco and Banco Alimentare against food waste
The fight against food waste begins with ethical and sustainable practices. That's why this year, too, we wanted to make our contribution to the 10th World Food Day. To date, we've donated over 410,000 original Pinse Romane to the Food Bank Foundation, which collects food and recovers surplus food. […]
SIGEP 2023: Interview with Italia a Tavola
WATCH THE VIDEO On the occasion of the 44th edition of Sigep, Italia a Tavola dedicated a section in its web magazine to our company and Pinsa Romana. Here's an excerpt from Alberto Di Marco, General Manager of Di Marco, speaking to the newspaper: Innovation is central to our company, both […]
How to Stuff Pinsa Romana: Let's Start with the Cheeses
Many consumers (or potential consumers) wonder: how to fill pinsa romana? The answer can only be complex, given the many recipes, variations, and foods compatible with our product. We've therefore decided to approach the topic step by step, providing a thorough analysis. For many, cheeses are probably an essential ingredient in fillings […]
See you at the fair!
2022 saw us travel across Italy from north to south and beyond, bringing the Original Pinsa Romana to tables around the world. But our mission continues: we're kicking off 2023 with a packed schedule of events at Europe's most important restaurant and food fairs. Our goal […]
Recipes for Pinsa Romana to prepare in winter
Pinsa Romana is always in season, even when it's freezing outside. Cabbage, broccoli, chard, radicchio, spinach, and much more: winter brings us a wealth of tasty vegetables, perfect for creating new recipes that will warm us up on the coldest days. We'll reveal our favorite fillings for Pinsa Romana, made with […]
Sweet recipes for winter with Di Marco flours
Winter is the season that most whets our sweet tooth, which we all love to pair with a good hot chocolate or a spicy glass of mulled wine. For once, let's leave aside our beloved Pinsa Romana and traditional Roman pizzas and discover some sugary recipes to […]
The fillings for Pinsa Romana: the cured meats
Italy boasts a long tradition of cured meats, with a wide variety of typical regional products. The Bel Paese also boasts numerous DOP (such as Culatello di Zibello, Prosciutto di San Daniele, and Soppressata di Calabria) and IGP (such as Mortadella Bologna and Bresaola della Valtellina) cured meats. With this wide range […]
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