How to Stuff Pinsa Romana: Let's Start with the Cheeses
Many consumers (or potential consumers) wonder: how to fill pinsa romana? The answer can only be complex, given the many recipes, variations, and foods compatible with our product. We've therefore decided to approach the topic step by step, providing a thorough analysis. For many, cheeses are probably an essential ingredient in fillings […]
See you at the fair!
2022 saw us travel across Italy from north to south and beyond, bringing the Original Pinsa Romana to tables around the world. But our mission continues: we're kicking off 2023 with a packed schedule of events at Europe's most important restaurant and food fairs. Our goal […]
Recipes for Pinsa Romana to prepare in winter
Pinsa Romana is always in season, even when it's freezing outside. Cabbage, broccoli, chard, radicchio, spinach, and much more: winter brings us a wealth of tasty vegetables, perfect for creating new recipes that will warm us up on the coldest days. We'll reveal our favorite fillings for Pinsa Romana, made with […]
Sweet recipes for winter with Di Marco flours
Winter is the season that most whets our sweet tooth, which we all love to pair with a good hot chocolate or a spicy glass of mulled wine. For once, let's leave aside our beloved Pinsa Romana and traditional Roman pizzas and discover some sugary recipes to […]
The fillings for Pinsa Romana: the cured meats
Italy boasts a long tradition of cured meats, with a wide variety of typical regional products. The Bel Paese also boasts numerous DOP (such as Culatello di Zibello, Prosciutto di San Daniele, and Soppressata di Calabria) and IGP (such as Mortadella Bologna and Bresaola della Valtellina) cured meats. With this wide range […]
Vegan Recipe Ideas with Pinsa Romana
Pinsa Romana is truly a hit with everyone: omnivores and vegetarians, but even vegans can enjoy a delicious pinsa with a plant-based filling. So, how should you top pinsa Romana with your customers (and, of course, your friends)? Vegetables, mushrooms, fruit, and all kinds of plant-based products […]
Preparing the original Pinsa Romana: leavening and maturation
Cooking isn't just an art or a pleasure; it's also, and above all, a science. And when it comes to baked goods, chemistry is the deciding factor that determines the greatest successes and the worst failures. The art of baking is, in fact, based on two processes steeped in chemistry: leavening and dough maturation. Today […]
Pinsa Expert Yellow and Multigrain Flour: the mixes to make the Pinsa Romana according to the rules of the art
One of the most frequently asked questions from professionals concerns the best mix for making a truly original Pinsa Romana. Choosing from our selection is not easy, as we offer a wide range of flours, which always ensure a result that combines flavor, lightness, and digestibility. However, we'd like to share with you […]
The tools of the trade: the shovel
The pizza peel is to the pizza chef what the katana is to the samurai: it's an indispensable tool in the art of pizza making, making the work faster and more efficient. When a large number of pizzas need to be baked in the oven on the same day, the right-sized peel speeds up the process and avoids unnecessary waste […]
Tools of the trade: The shovel
The pizza peel is to the pizza chef what the katana is to the samurai: it's an indispensable tool in the art of pizza making, making the work faster and more efficient. When a large number of pizzas need to be baked in the oven on the same day, the right-sized peel speeds up the process and avoids unnecessary waste […]
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