Di Marco at Sigep: the interview with Italia a Tavola
From March 12 to 16, 2022, Sigep, the International Trade Show of Artisan Gelato, Pastry, Bakery, and Coffee, was held in Rimini, this year in its 43rd edition. Di Marco reached the milestone of its tenth participation in what is one of the leading trade fairs for innovations in the foodservice sector. THE LATEST NEWS FROM […]
Di Marco News: the new Multigrain Flour previewed at Sigep
2022 is packed with new, tasty and innovative innovations for Di Marco, as always! Following the launch of two new bases, Puccia and Sorriso, a new blend arrives from our laboratories in Guidonia Montecelio, just outside Rome: Multigrain flour. These new products will be previewed to restaurant and catering professionals at Sigep, the […]
Di Marco News: Puccia and Sorriso are coming!
We love experimenting, and this time we wanted to test ourselves with two new shapes: Puccia and Sorriso! The quality is always that of Di Marco products: the new Pinsa Romana shapes are handcrafted by our expert pinsaioli, who roll them out one by one. But let's find out more about these […]
Just a Little Sugar: Sweet Recipes with Di Marco
When we tell you that our flour blends are the ideal base for countless recipes, we're not just talking about our Pinsa Romana, round, pan, and peel pizzas, but also delicious desserts. You know we love getting our hands dirty, so we wanted to explore the world of pastry, but always […]
The Pinsa Romana, this well-known one!
More than twenty years have passed since the invention of our beloved Pinsa Romana, born from a fortunate intuition by Corrado Di Marco, who was constantly searching for a product that could give new impetus to the restaurant industry. We at Di Marco often like to say that Pinsa Romana is quickly winning hearts – and […]
The real Pinsa Romana in the world
From the heart of Rome to the world: Pinsa Romana has traveled many paths since its birth in 2001, achieving surprising success over the course of over 20 years, transcending national borders, expanding throughout Europe and even reaching other distant continents. All this thanks to its distinctive flavor, […]
How to roll out Pinsa Romana: a hand-made job
The original Pinsa Romana is recognizable not only for its distinctive oval shape, but also for its wavy surface, which conceals a stunning honeycomb structure. This distinctive surface is achieved by the pressure of the master pinsaioli's fingers, who with skill and experience work the dough to create those bubbles that trap air in the […]
The best Pinsa Romana in the world
The recent Original Pinsa Romana World Championship, organized by Di Marco and the Original Pinsa Romana Association to celebrate the twentieth anniversary of the invention of Pinsa Romana, pitted the world's best pinsaioli against each other, competing in the preparation of sweet and savory pinsas, with original and traditional toppings. On the podium, in first place, was […]
The Secrets of Pinsa Romana: Amedeo Di Segni Interviews Corrado Di Marco
On the Pinsa University YouTube channel, Amedeo Di Segni published this interesting interview with Corrado Di Marco. It's a chance to discover the company's latest news and some tips for making an original Pinsa Romana.
The Shape of Water: The Importance of Hydration for Pizza
To create digestible and light dough, with the crispy exterior and soft, airy interior that characterize Roman-style pizzas and pinsa, you need a blend of flours specifically formulated for this purpose. The company Di Marco, which invented Pinsa Romana in 2001, offers several mixes to the professional market, specifically for pinsa, but […]
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