At the Cologne fair Di Marco presents its new products and relaunches its image in large-scale retail trade
For a grand relaunch, Di Marco has chosen a major international food and beverage trade show. The event is currently taking place at Anuga, the renowned trade fair in Cologne (GER), but let's start from the beginning and proceed in order. The invention of pinsa in 2001, initially distributed exclusively to professionals and […]
How to Integrate Pinsa into Your Menu: A Complete Guide for Restaurants and Pizzerias
In the ultra-competitive restaurant market, and in particular in the pizza market, it is essential to vary the menu to stand out from competitors and retain customers. Adding pinsa to your menu therefore seems appropriate to keep customer satisfaction high and to attract all that segment of curious people who want to understand first-hand […]
The history of Pinsa Di Marco: how it was born, its origin and its future
The history of pinsa is a fascinating blend of research, expertise, and, above all, profound passion. It is precisely this passion that motivated Corrado Di Marco, the company's founder and descendant of one of Rome's oldest baker families, to create a unique product that combines flavor, authenticity, and well-being in a […]
The Pinsa Dough: The Procedure for Obtaining an Extraordinary Result
Roman pinsa, born in 2001 from an intuition of Corrado Di Marco, has conquered Italian and international consumers thanks to its unique mix of taste, lightness, crunchiness and limited caloric intake. The role of the dough in the Roman pinsa experience The dough represents the key element of the product's success, significantly influencing […]
Gluten Free Pinsa: a great opportunity for catering
According to data reported by the Ministry of Health (via Corriere.it), more than 1 million Italians suffer from lactose intolerance and over 3 million are gluten intolerant. Despite the obvious similarities, it should also be emphasized that celiac disease is a distinct category, with specific dietary needs and restrictions. These numbers […]
History of Pinsa: between myth and legend, we reveal the truth!
Very often, a legend is more fascinating than the truth, and we end up believing a tale of pure fantasy rather than the story unfolding before our eyes, clear and crystalline. And if the one who initially told the legend was actually one of the protagonists of the true story... well, […]
Pinsa and street food, an opportunity to win over customers
For street food operators, pinsa is an opportunity not to be missed. Street food has changed dramatically in recent decades and is a rapidly growing phenomenon. It's a dynamic sector that has responded to the pandemic's restrictions with determination, and above all, it knows how to continually reinvent itself and evolve, meeting the needs of […]
A team of champions, to continue growing
At Di Marco, we're proud to be the leading Italian company in the baking industry. Over 50 years of history, experimentation, and innovation, we've launched innovative, light, and easily digestible flours and doughs that have revolutionized the world of pizza, such as Pizzasnella and the original Pinsa Romana, a unique product that paved the way for […]
The artisanal production of Pinsa: why it is an important value
Artisanal and industrial processing represent two different approaches to food preparation: the first focused on traditions, the industry more tied to standardization and efficiency. Although both have strengths and weaknesses, there is no doubt that artisanal food processing represents, for the consumer, an element of value. ARTISAN PROCESSING AND FOOD […]
How to sell Pinsa? Some advice (not recipes) for restaurateurs
We recently explained why we believe opening a pinsa shop can be an extraordinary opportunity. And we also explained how to get started on the right foot. THE IMPERATIVE IS TO DIFFERENTIATE YOURSELF. Once you've opened your shop, it's essential to stand out from the competition. While pinsa is a unique product, […]
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