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 […]
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 […]
IT_IT 
EN 
FR 
DE 
ES 