Restaurant trends 2026: what you need to know to build a winning offer
The world of catering is evolving with astonishing rapidity. It is a complex industry, living at the intersection of social dynamics, global macro-trends-from sustainability to digitization-and consumer preferences that change with impressive rapidity. And there is no shortage of daily business challenges: ensuring high product quality, optimizing margins, managing the [...]
Rice flour, a key ingredient in pinsa: everything you need to know
In the ever-widening landscape of flours, each variant brings with it characteristics that can make a difference nutritionally and functionally, that is, in terms of dough behavior, baking performance, and structure of the final product. Not to mention taste, of course. In this article we delve into the role of rice flour, a [...]
Food sustainability: the role of pinsa and our daily commitment
When talking about Pinsa and our products, the focus is often on elements related to quality and taste: the lightness of the dough, the goodness, the balance, the careful selection of ingredients, the respect for the original recipe. All fundamental aspects of our identity, but today no longer sufficient on their own to meet the needs of [...]
Round Roman pizza: the crunchiness that conquers the palate
When you think of pizza, the image comes to mind of the classic Neapolitan one: a thick crust, soft crust, and well-leavened dough. The world of pizza, however, is much richer and more varied, both in Italy and around the world: in Italy alone, there are dozens of local variations, from the Turin-style pan pizza (or "padellino") to the Genoese version, […]
Wheat flour, what you need to know: what it is, types, characteristics, and how to use it
Behind every successful dough is a carefully selected flour, because it gives life and structure to bread, pizza, and pinsa romana. In cooking and baking, wheat flour is undoubtedly the most widely used, but also one of the most varied: its appearance, baking behavior, and yield vary depending on […]
How to create unique dishes with Roman pinsa
In an increasingly crowded market, differentiation is the true key to success. This is especially true in the restaurant industry, where a restaurant's identity is built not only on its decor or service, but above all on what it serves. In recent decades, the offering has grown exponentially, and consequently, so have expectations […]
Ready-made pinsa: impeccable quality even with inexperienced staff
In the restaurant industry, ensuring consistent quality every day is a challenge, and it becomes even more so when kitchen staff changes frequently or lacks specific training in dough preparation. In this article, we'll see how ready-made pinsa can become a valuable resource: simple to fill, faithful to the original recipe, and not […]
Di Marco conquers market leadership and celebrates its Roman roots with a new campaign dedicated to Pinsa
Rome, September 2025 – Di Marco announces that, according to sales results for the period January – July 2025, the company has achieved value leadership in retail with a market share of 10.2%, in constant growth (source: Circana, Total Italy, YTD July 2025, Pinsa Ambient, Fresh and Frozen Market included without […]
White Pinsa: How to wow your customers with a simple yet irresistible offering
It's a fact that pinsa and pizza are not the same thing. Differences in dough, rising times, flours, and final yield make the two products unique. However, in the minds of many restaurateurs, the two continue to occupy the same space: that of a single dish, substantial and complete, […]
Roman-style pizza, an opportunity you can't miss
In an increasingly competitive market, differentiating your offering isn't just an added value: it's a necessity. Customer tastes are evolving, consumption opportunities are multiplying, and success depends on the ability to offer something that builds customer loyalty. We believe that, in this scenario, sliced pizza is a solution […]
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