It's aperitif time!
A good aperitivo can brighten even the worst of days, don't you agree? It's one of the most anticipated moments of the day in summer, but it's also become a regular event for Italians throughout the rest of the year. Now that the hot summer days are drawing to a close, aperitivo is a chance to relive those relaxing moments […]
Special Ferragosto Menu with Pinsa Romana
It's the highlight of summer for Italians: Ferragosto (August 15th) is the holiday we all eagerly await in Italy, often celebrated at the table. It's a moment of happiness because you can finally enjoy some healthy relaxation in the company of friends and/or family. We know that many love preparing […]
Original Pinsa Romana: a small glossary for amateurs and professionals
The large community of professional chefs and restaurateurs who have united around Pinsa Romana over the past twenty years have developed a highly specific and distinctive technical glossary. This jargon helps identify the specifics of the preparation of true Pinsa Romana, which, as we often like to repeat, is a gastronomic product that has […]
Summer: Seasonal Ingredients to Enhance Pinsa Romana
Summer brings its basketful of colors, aromas, and flavors to the table: vegetables and fruits bursting with vitamins and minerals, perfect for combating the heat of this season. Our Pinsa Romana joyfully embraces summer ingredients, ready to be the perfect base for delicious recipes that […]
Rustic taste and mix of seeds: Di Marco presents the new frozen Multicereal base
Rustic, whole-grain flavors evoke the aromas and tastes of traditional, popular cuisine, sometimes transporting us to distant childhood memories. Today, there's a particular interest in these flavors in the baking and restaurant world, and many recipes have incorporated whole-grain flours and [...]
How to choose a pizza pan
When it comes to Roman-style pan pizza, special attention must be paid to the pan itself. If you want a perfectly crispy and expertly baked final product, choosing the right pan is crucial. Pan pizza requires a highly hydrated dough (up to 80%) […]
The Art of Pinsa Romana: The Secrets of Topping
Seasoning a Pinsa Romana isn't just a matter of taste; it's a fundamental part of the art of pinsaiolo. The secrets to a perfect topping involve both the choice of ingredients and the way you combine them. We spoke with Marco Montuori, pizza chef and founder of Pinsa School, who […]
Alberto Di Marco on RDS microphones to talk about Made in Italy
Protagonists of #MadeinItaly, this week we talked a little about ourselves on RDS 100% Grandi Successi! You can find the full interview with Sales Director Alberto Di Marco on our YouTube channel.
Nuvola Pinsa wins at the “DolciSalati&Consumi Awards”
What exciting days at Cibus Parma! And this year, we also had the honor of taking home a prestigious award for our Nuvola Pinsa! The innovation of Nuvola Pinsa, the ready-made base for the original Pinsa Romana by Di Marco, won over the expert jury of 101 buyers and industry professionals, winning the coveted Tespi Award […]
Di Marco at Cibus Parma: welcome to foodland!
We're kicking off May by participating in the 21st edition of Cibus 2022 in Parma: we'll be present with a large exhibition area (Hall 3, Stand C 014) showcasing the best of our professional flours for pizza and pinsa, as well as our entire Nuvola line for large-scale retail trade, featuring bases of […]
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