One of the qualities underlying the success of the Di Marco company is its ability to always anticipate trends: when in 2001 Corrado Di Marco launched the phenomenon of Roman Pinsa, gave a major shake-up to the pizza sector which, after a long time, finally saw something new on the market.
That was just the first step: the Di Marco family has always shown attention to the world of catering, for example by dedicating their experience to the training of pinsaioli and studying solutions that could open up new business opportunities.
This is how the pre-cooked bases Di Marco, which are the ideal product for those businesses such as bars and restaurants that wish to enrich their menu with creative and tasty recipes made on crispy bases of round pizza and Roman pinsa.
DI MARCO BASES: HANDMADE ONE BY ONE
The Di Marco pre-cooked bases are made entirely by hand following a totally artisanal manufacturing process.
After a slow natural leavening of 72 hours, expert pinsaioli flatten each base by hand which, after a quick pre-cooking, is blast chilled (frozen) to fully preserve the flavour, freshness and crunchiness.
Each base is made with sourdough, without the addition of preservatives or additives, exactly like the original recipe!
FROM SINGLE PORTIONS TO XXL SIZE
The pre-cooked bases were created to meet the most varied needs of restaurateurs; for this reason the Di Marco company has created different formats and types:
- the classic 230g Pinsa ideal for plated catering;
- the Pinsa XL which weighs 250 g and can also be used for over-the-counter sales;
- the most classic round Roman pizza, ideal for eating on a plate;
- pizza by the slice, in XL, Pala or pan formats, which was born as a product to be ordered at the counter;
- the 135g single-portion pizza which is an excellent solution for street food, but can also be the basis for more sophisticated gourmet recipes.
Have you tried the Di Marco pre-cooked bases? What ingredients do you prefer to season them with?
