The first World Championship of Original Roman Pinsa
To celebrate the twentieth anniversary of the invention of Pinsa Romana, the Di Marco company and the Associazione Originale Pinsa Romana, organized by Luca Bucciarelli, launched the first World Championship of Originale Pinsa Romana, which was held on November 29th of this year. The idea for organizing the event stemmed from the Association's desire to enhance the experience of its member pinsaioli, offering […]
A round of flavours: the Roman round pizza
Pizza is a traditional Italian food, famous throughout the world for its versatility, allowing for a variety of flavors and combinations. It can be topped and topped before baking to blend the ingredients in the oven, or it can be baked "on the go," cold, as a base to enhance the flavors of […]
Di Marco launches multi-grain and gluten-free pinsa
Interviewed by Distribuzione Moderna, Alberto Di Marco presents the latest innovations for large-scale retail trade: Nuvola Pinsa multigrain and Nuvola Pinsa gluten-free. Along with the new Di Marco flours, Nuvola Pinsa was the undisputed star of HOSTMilano.
Di Marco invests to support the growth of Roman pinsa
At HOSTMliano 2021 Gdoweek interviewed Alberto Di Marco on Nuvola, the original Pinsa Romana intended for the large-scale retail channel.
Reading with taste – Flours for Passion: The Pala, The Teglia, The Tonda
Want to learn more about flour and breadmaking? Want to try your hand at traditional local recipes and create mouth-watering pizzas? Then you can't miss the book "Flours for Passion: The Pala, The Tonda, The Teglia" by Corrado Di Marco, expert baker and inventor of the original Pinsa Romana. A quick and easy read, interesting […]
La Teglia, the new Di Marco mix dedicated to street food
A street food classic born in the capital and exported throughout Italy: Roman-style pizza in teglia (pizza in teglia) is a delicious alternative to a snack or packed lunch. Its shape is ideal for takeout, but the flour makes it so digestible and crispy, it's the perfect snack. And thanks to Di Marco […]
Di Marco protagonist at HOST with a revolutionary trio of flours
From October 22nd to 26th, Milan will host HOSTMilano, the leading trade fair for the Ho.re.ca. sector. At such an important event as this 42nd edition of HOST, we've chosen to present not one, but three new products: three new flours created to achieve the best results in different pizza shapes. La Pala, La Teglia, and […]
La Tonda, the new Di Marco flour for classic Roman pizza
From a blend of flours including whole wheat spelt and double sourdough made from rice and wheat, La Tonda's new mix for Roman-style Pizza Tonda is born. This blend and the long preparation process (24-96 hours) ensure the dough is crispier, with the unmistakable aroma of natural leavening and the flavor of ancient grains. As with […]
New Di Marco flours: discover the La Pala mix
It's one of the key products Di Marco has chosen to present at HOSTMilano, the global foodservice trade fair: La Pala is the new blend dedicated to the eponymous pizza variety, which has become increasingly popular in Italian pizzerias in recent years. This blend is characterized by its great extensibility and ease of handling, specifically designed to achieve the classic […]
Discovering the Di Marco news with Marco Montuori
Marco Montuori has been a key contributor to the success of Di Marco flours for years: as a pizza chef and founder of the Pinsa School, he has championed the quality of our blends, and over time his contribution to our research has become increasingly evident. This year, he has put his signature on three new Di Marco flours: La […]
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