Mark Montuori has been part of the success of Di Marco flours for years: as a Pizza Chef and founder of the Pinsa School, he chose the quality of our mixes and over time his contribution to our research has become increasingly evident.
To the point of putting his signature this year on three new Di Marco flours: The Shovel, The Pan, The Round, designed for specific uses and formats, and as a response to the most modern consumer needs.
With Pinsa School operators in the sector learn to get the best from Di Marco flours: the dialectical exchange between the flour producer and the School, where the preparations are tested, is an extraordinary engine of innovation in the field of pizzas and pinsas, constantly raising the bar and proposing innovative solutions for top results, as in the case of the three new flours.
We interviewed Marco Montuori to discover the behind the scenes of the genesis of the new Di Marco blends.
HOW WERE THE PALA, THE TEGLIA AND THE TONDA CREATED?
The lockdown due to the Covid-19 pandemic was an accomplice: a period of forced closure for our teaching activities, but also a season in which new habits were consolidated, such as for example delivery or a renewed home passion for the bread making.
With the School closed, we used our free time to experiment and improve our products. Study and experimentation work is essential, both to always improve ourselves and to explore new paths.
Already recently, starting from the traditional Pizzasnella mix, we managed to obtain even more performing blends and able to maintain the organoleptic characteristics of the pan dough even longer. Being able to obtain a better product from what was already an excellent achievement for us is always a pleasant surprise.
EXPERIMENTATION AND RAW MATERIALS HAVE VERY HIGH COSTS, WHAT CONSEQUENCES ARE THERE ON THE PRICES OF YOUR FLOURS?
The use of high-quality flours and all the research behind them certainly represent a cost, but we have decided to keep the price of double sourdough flours unchanged to allow our customers - both current and potential - to use and try the new flours and to choose without haste whether to continue using the more traditional mixes or switch to the new products studied in the three formats: shovel, pan and round.
We are convinced that once you have tried the three new arrivals it will be very difficult to go back, and the economic effort will be rewarded by the appreciation and sales.
On the other hand, this period of experimentation is important: in fact, we can achieve perfection also through the feedback of those who work with their hands in the dough and are able to perceive small details that become fundamental in our work.
WHAT DO THE THREE NEW MIXES HAVE IN COMMON?
The element that unites Shovel, Tray and Round is the addition of rice sourdough in all three cases. Then, thanks to the use of a high-quality, naturally treated, NO-GMO soy flour, it was possible to eliminate some flavors.
HOW MUCH DID THE DI MARCO EXPERIENCE INFLUENCE THE CREATION OF THESE MIXES?
I believe that combining a profound connoisseur of the world of flours like Di Marco with our “on the field” activity is the critical factor of our success. In addition to following market trends, we are often the ones who stimulate new methods and new fashions. On the other hand, hundreds of pizza chefs pass through our school every year, many of whom then become standard-bearers of our methods and our products.
YOU HAVE BECOME AN INFLUENCER…
I really think so, the numbers and the results say so. With the pan pizza for example, we have spread the custom of a narrower pan to be able to also allow for some more refined condiments than traditional. Working on narrow pans allows for a great deal of diversification in the condiments, to the advantage of the display case and the result in terms of taste, introducing small creative experiments with the so-called gourmet flavors without upsetting the prices.
With this format it is easier to offer even a limited number of portions with refined ingredients, for example the red prawns of Mazara del Vallo. In this way I will have satisfied a request that, although niche, characterizes the attention and quality of a point of sale, without worrying too much about economic sustainability.
Finally, with the new course dedicated to the Modern Pizza in Shovel we then intend to open an alternative trend to the most popular formats and I am sure that, this time too, both the public and the pizza chefs will follow us.
And we are sure that in the future our Di Marco flours will be alongside pizza chefs!
