How to create unique dishes with Roman pinsa

In an increasingly crowded market, to differentiate oneself It's the real key to successThis is also true (and above all) in the restaurant world, where the identity of a place is built not only on the furnishings or the service, but above all on what is served. 

In recent decades, the offer has increased exponentially, and consequently also the expectations of customers, who today seek authentic, original, memorable experiencesFor this reason, offering unique dishes – in taste, presentation and combination of ingredients – it's a necessity, not a creative whim.

In this context, the pinsa romana it is proposed as a perfect base for those who want to offer something different from the usual pizza or focaccia, while maintaining familiarity, accessibility, and versatility in the kitchen. In this article, we'll see how. 

Why and how to offer one-dish meals: the 3 success factors

In the food market, differentiation can be based on many factors, but not all have the same weight or the same effectiveness. It's not just about inventing new combinations or using unusual ingredients: the real difference is built on three dimensions.

The gastronomic idea

Every distinctive proposal is born from a strong concept: a vision, a story, an identity. It can be a territorial reinterpretation, a tribute, a philosophy (vegetarian, sustainable, gourmet, accessible, etc.). Without a coherent idea, even the most spectacular dish it risks being a passing fadTo do well, we must start from here.

The technical execution

Once the idea is defined, you need the ability to make it flawlessly and repeatablyThis means choosing the right tools, having skills and experience, mastering cooking times, knowing the raw materials and knowing how to enhance each ingredient. Furthermore, paying attention to the concept of "repeatability", because not all customers like change and often prefer to return to familiar and pleasant tastes. Despite the turnover, the venue must guarantee consistency and repeatability in the experience, which logically starts from taste. 

The value perceived by the customer

The difference must be perceptible and appreciated. It's not enough to be original: you have to knowing how to convey the value of what you are offering. This is where service, the story behind the dish, the plating, the visual communication come into play, with pre- and post-experience marketing.A dish is unique also in how it is described and experienced.

Because pinsa helps you stand out and create unique dishes

The offer of pizzas, focaccias and bread is endless, and this creates a significant challenge in terms of differentiation. Unless you're aiming for Roman pinsa, a distinctive and recognizable product, capable of combining the “novelty” effect with the reassurance of a product already known and appreciated. 

In 2025, that is, more than twenty years after its birth, we cannot speak of a niche product or an ephemeral fashion: the diffusion of pinsa testifies to a real demand from the public, who perceive it as a lighter, more artisanal and original option compared to the "usual suspects". 

It is known, but not taken for granted

One of pinsa's strengths is its positioning: it's not a new addition to the market, but it's not a staple of a centuries-old tradition either. Customers have already heard of it, seen it on other restaurants' menus, and likely tasted and appreciated it. but he doesn't take it for granted. This creates an effect of curiosity and attractionRoman pinsa is a familiar but unhyped product, opening the door to customization and innovative interpretations. 

It was born to innovate

Innovation, indeed. Since its inception, pinsa has never been intended to be a simple alternative pizza, but a new product, based on research, technology and innovation. The mix of flours, the high hydration, and the long leavening make the pinsa different in consistency, lightness, and digestibility.

Unlike many products that seek differentiation through the addition of exotic ingredients or decorations, the pinsa stands out in itself, and this uniqueness becomes an advantage for those who work with it: just fill it in an original way to obtain a dish that is visibly and sensorially different from everything else on offer.

It is versatile and consistent with new trends

Pinsa lends itself to multiple interpretations: it can be gourmet or street, traditional or contemporary, vegetarian, sweet or seasonal without losing its identity. This makes it perfect for rotating menus, themed brunches, aperitifs, or tastings. Furthermore, pinsa meets increasingly popular needs: lightness, digestibility, sustainability, a “different” but not complicated experience.

One-Dish Meals: Best Practices for Creating Them with Pinsa

Creating a truly unique dish means building an identity through the coherence between idea, technique and customer perception. When working with a base like Roman pinsa, the goal isn't to stuff it, but to enhance it. Here are some best practices to get you started.

First the story, then the ingredients

As mentioned, every dish should tell somethingA season, a region, a personal memory, a visual inspiration. Pinsa lends itself perfectly to this type of narrative. An idea inspired by peasant cuisine, for example, could translate into a pinsa with cream of smoked potatoes and guanciale. A nod to the spring garden? Try it with asparagus, eggs, and herbed ricotta. 

Textures and contrasts

The pinsa has a light base, crunchy on the outside and soft on the inside. We can therefore assume a contrast between crunchy and creamy (Jerusalem artichoke chips and Gorgonzola mousse), hot and cold (hot pinsa, marinated carpaccio), sweet and savory (caramelized figs and goat cheese, pumpkin and spiced sausage). But be careful, the mix of sweet and savory. it's not easy to make the best of it: if you don't have much experience, it's better to start with other contrasts. 

Seasonality and seriality

One of the most effective strategies for creating unique dishes is don't make them permanentPinsa is very well suited to menus that change with the seasons or to rotating proposals: the pinsa of the week, for example, can become a winning format. 

Attention to plating and service

The pinsa has a recognizable aesthetic and an elongated shape that it can also become a distinctive element in the service. It can be presented on wooden cutting boards, dark plates, or rectangular trays; it can be cut into sections and shared; it can be accompanied by small garnishes on the side (reductions, crunchy elements). In short, the eye also wants its part: don't disappoint it. 

Always alongside restaurateurs

At Di Marco, we are committed to supporting foodservice professionals with a wide range of solutions: flours for pinsa, pre-cooked and frozen bases, special formats such as puccia and sorriso. We also offer training dedicated to best enhance the product. To find out how integrate pinsa into your menu, Contact us today: we will be happy to provide you with all the necessary information.