FAQ
Di Marco answers any of your questions or needs, whether you are a professional, an enthusiast or a consumer.
Company
When was Di Marco founded? Is it publicly traded?
Di Marco Corrado SRL is a limited liability company, not listed on the stock exchange, and was founded by Corrado Di Marco and his wife Benilde in the 1970s, when they began experimenting with different types of fermentation and innovative flour mixes, until they created the first dough that was lighter and more digestible than traditional pizza: Pizzasnella.
The company then invented the dough for the original Pinsa Romana in 2001 and, thanks to the consistent market demand and the enormous potential developed in recent years, in 2022 the French Fund Abenex invested in Di Marco Corrado, purchasing a minority stake, to support it in further expansion, on an international scale.
Where is Di Marco headquarters located and in which countries is it present?
The headquarters of the Di Marco company is in Guidonia Montecelio, Rome. It has some production plants in Italy (in Rome and Parma) and has opened a subsidiary in the USA: the Di Marco North American Corporation.
Di Marco exports and is present in more than 60 countries worldwide.
Where to buy the products - Who are the distributors?
The products are supplied through their reference distributors or directly by the company.
- If you are a buyer you can contact: info@dimarco.it>
- If you are a professional in the Ho.Re.Ca. sector you can ask your trusted distributor, or alternatively: info@dimarco.it
- If you are a final consumer you can find the ready-made bases of Pinsa Romana Di Marco at the supermarket. Discover the reference brands for your region on dedicated site
What kind of support does Di Marco offer to professional customers?
Di Marco Professional provides training, technical support, and continuous updates to assist bakers, restaurateurs, and pizza chefs in managing their business and mastering every stage of product creation, including recipe development and topping techniques.
For training or refresher courses you can contact chef Marco Montuori of Pinsa School
For assistance or other professional needs you can write to the email address: info@dimarco.it
How can I stay up to date on Di Marco news and offers?
Di Marco social channels are always updated on all activities, promotions, events and new product launches. Sign up for the newsletter and you will receive periodic communications:
Professional Newsletter
Consumer Newsletter
What certifications does Di Marco have?
The Di Marco company works to reconcile sustainable production with excellent service, without compromising responsibility and quality: first and foremost for consistency with corporate values, for the planet and for all the realities that revolve around Di Marco with confidence.
Food quality and safety: ISO 9001, ISO 22000, FSSC 22000, IFS, HALAL, KOSHER, HACCP.
Environmental management: ISO 14001. Occupational health and safety: ISO 45001.
Corporate Social Responsibility: SA 8000.
What ethical and sustainability actions does the Di Marco company implement?
“Doing your part” is the concrete commitment that the company has made towards its employees, stakeholders, the most vulnerable, consumers and the environment.
Di Marco moves simultaneously on multiple fronts, with regards to: improving business conditions, reducing waste, energy production, social activities and quality and safety certifications. Click here to learn more
Is it possible to join the Original Pinsa Romana?
The Association was created to respect and protect the Pinsa Romana product, made and served in the original formula, according to the OPR specifications.
Professionals and restaurateurs who wish to join the Original Roman Pinsa, and display the certification in their premises, must request it at the address pinsaromana.org.
They will receive all the instructions for the certification procedure within 48 hours.
Can I apply for a job at Di Marco?
Di Marco is always open to consider adding new talents to the team.
Di Marco Human Resources offices receive applications with CV and cover letter
for the Italian offices at: risorseumane@dimarco.it for the USA branch at: job@dimarcousa.com
Production
Where does production take place?
The Di Marco company has several production plants in Italy. The flours and ready-made bases are produced in the Roman plants of Guidonia Montecelio and Tivoli, while the Gluten Free products are made in the two plants specifically dedicated to Rome and Parma.
What are the main raw materials used by Di Marco and where do they come from?
Di Marco uses the best flours (oats, wheat, whole spelt, durum wheat, barley, rice, whole rye, soy) available on the market, whose supply is mainly of Italian origin. The origin of the flours is conditioned by national production which, in Italy, is lower than the quantity used, therefore Di Marco selects the best flours, Italian when possible.
Production takes place exclusively in Italy, in the factories in Rome and Parma.
Depending on the dough (such as that of the Pinsa Multicereali), the following are also used: flax seeds, sunflower seeds and pumpkin seeds.
For Gluten Free products the ingredients used are: corn starch, maltodextrin, pea protein, quinoa flour, rice sourdough, vegetable fiber (beetroot and psyllium), hydroxypropyl methylcellulose, potato starch.
For more information, please refer to the list of ingredients on each individual product pack.
What checks are performed on Di Marco products to ensure their quality?
What materials are used for packaging?
- The packaging of the pre-cooked pinsa crusts is made of food-grade plastic, with a high percentage of recycled plastic (Rpet). The company uses the smallest possible amount of plastic to maintain the high quality standards of the packaging: the products are packaged in a modified atmosphere and do not contain preservatives (except for the Ambiente versions which contain a small amount of natural preservative: Sorbic Acid).
- The flours are packaged in FSC certified PAP 22 food paper and produced by Fiorini Packaging, an expert in the production of paper bags for industrial use.>
Products
How many varieties of Pinsa Romana Di Marco crusts are there?
How many varieties of Di Marco flours are there?
The Di Marco flours are produced only for baking professionals and restaurateurs (Ho.Re.Ca. channel) and are of 4 types:
Pinsa Expert:
- The Original (25 and 12.5 kg) with long leavening
- The Quick-One (25 and 12.5 kg) with quick leavening
- Gluten Free (10kg)
Roman Pizza:
- La Teglia (25 and 12.5 kg)
- La Pala (25 and 12.5 kg)
- La Tonda (25 and 12.5 kg)
Dusting Flours
- Of Rice (25 and 15 kg)
- Of Semolina (25 and 12.5 kg)
PizzaSnella Flours
- The Eternal for round pizza (25 and 12.5 kg)
- The Magnificent for pizza in pala (25 and 12.5 kg)
- The Imperial for pan pizza (25 and 12.5 kg)
What is the difference between the flour lines?
The specific flours for Pinsa Romana Expert differ from each other in terms of the type of dough and the length of leavening.
The Spolveri are flours for finishing and can be used in combination with all other flours. For the finishing of the Gluten Free Pinsa, the Rice Spolvero is used.
The flours for Roman Pizza are premium products, specifically designed to meet modern restaurant trends.
Pizzasnella flours are a traditional product, a great pizzeria classic, with an excellent quality/price ratio.
Do the products contain allergens?
All Di Marco ready-made flours and bases highlight in bold on the packaging the presence of ingredients that are potentially allergenic for some sensitive individuals, such as oats, wheat, spelt, barley, rye, soya and traces of mustard. Gluten Free flours and pinsa crusts are produced in two dedicated factories to avoid possible contamination with products containing gluten.
Do ready-made crusts contain preservatives?
Only the Room Temperature version of Pinsa Romana contains a small amount of a natural preservative called Sorbic Acid.
How do you store ready-made bases?
Di Marco sells products with 3 types of conservation:
- Frozen/Freezer – keep in the freezer and defrost 5/10 minutes before use
- Chilled/Fridge – keep in the fridge and take out 2/5 minutes before using
- Environment – they are stored in the pantry and are immediately ready for use
(but they can be stored in the fridge if the room temperature is above 25°C!)
How do you cook ready-made bases?
Generally speaking, since the dough is pre-cooked, with the oven at temperature and a simple drizzle of EVO oil, 3/5 minutes are enough for a pinsa to be ready.
If very moist condiments are used that wet the base (it is not necessary to exceed the quantities, because it has an excellent yield) it is necessary to increase the cooking minutes.
Instructions may vary depending on the type of oven or method used (professional or home).
By following Di Marco's social media you can find useful tips for cooking, seasoning and serving it at its best. For professional advice or guidance you can write an email to info@dimarco.it
Are flours and crusts vegan?
Di Marco products are suitable for different types of diets because they are vegan, Halal and Kosher. They do not have ingredients of animal origin and are designed to meet different consumption needs.
Are flours and crusts gluten free?
Di Marco produces a specific flour for Pinsa Expert Gluten Free in the 10 kg valve bag format and distributes its ready-made Gluten Free bases to foodservice professionals in the Pinsa, Puccia and Tonda varieties.
For the large-scale retail market, the Gluten Free version is currently sold by our partner La Romana Gluten Free, but a Gluten Free Pinsa Romana under the Di Marco brand will soon be available.
Pinsa and pizza, or Pinsa Di Marco and other pinsas, but what are the differences?
The dough is what makes the difference. The dough of the original Pinsa Romana Di Marco is made with a balanced mix of 3 selected flours (wheat, rice and soy), with Pasta Madre and 80% of hydration, for a natural leavening that lasts up to 72 hours.
These are the characteristics that make it so special and tasty, light and healthy. In addition, it is handcrafted by master pinsaioli, on a bed of rice dusting, which gives it its typical crunchiness.
Pinsa Romana, thanks to its ingredients, contains little fat (not animal fat) and little sugar.
>Its dough incorporates air, as can be seen from the alveolar bubbles, remaining light and crunchy.
It can be eaten with meals, or as an aperitif and snack, or as a snack or dessert:
the base is easily digestible and does not weigh you down, which is why it can be a good solution for lunch breaks, which athletes also like, with a light and tasty dressing.
At the supermarket, how many varieties of Pinsa Di Marco are there?
The dough bases found in the supermarket are of two types: Classic and Multigrain, in freezer, fridge and room temperature versions, x1 or x2. The Classic is also sold in a snack format (smaller and rounder), in the fridge and room temperature versions, x1 or x2. At the moment, the Gluten Free dough is marketed in collaboration with the partner La Romana Gluten Free, but it will soon also be available under the Di Marco brand.
To prepare it at home: where can you buy it?
Pinsa Romana Di Marco can be purchased at the supermarket and can be found in three different departments,
specifically:
- Frozen: in the lower part of the freezer compartments, near the pizzas.
- In the refrigerator section it is in the lower/horizontal part, near the other ready bases.
- In the baked goods section it is located near the piadinas.
How can it be seasoned?
- Pinsa can be eaten like bread, alone or to accompany other dishes, seasoned simply with a drizzle of oil and a pinch of salt and/or herbs.
- It can be cooked with a drizzle of oil and then seasoned raw, with savoury (or sweet) ingredients that do not require further cooking.
- The base can be topped and baked, adding finishing touches after baking to complete the presentation.
Many recipes can be found on the Di Marco website and social media, where chefs, influencers and consumers contribute every day to enriching the pinsa menus.
At home, how do you cook it? Is 5 minutes really enough?
Pinsa is a pre-cooked product: with the oven at temperature and a simple drizzle of EVO oil, it is ready in 3/5 minutes. It is important to remember that, if it is seasoned with moist ingredients, such as sauces or soft cheeses, which wet the base, it is necessary to increase the cooking minutes.
Depending on the preferences of each consumer, at home pinsa can be cooked in different ways:
- OVEN – directly on the grill, with a static oven preheated to 240°C for 5 min
- PAN – 4 min per side, with preheated pan on medium heat and greased bottom (to taste)
- AIR FRYER – pinsa cut to size and cooked on one side only, for 4/5 min
- TOASTER – pinsa cut to size, inserted smooth (5min) or stuffed like toast (toast as desired)
- ELECTRIC GRILL – preheat, position without pressing, cook 5 min
Should your home oven be static or ventilated?
The 240°C indications on the grill are for a static oven.
If I buy a pinsa at the supermarket, open the package and don't eat it all, how do I store it?
Once opened, the product must be stored in the refrigerator and consumed within 24 hours.
