Promote the culture of Roman Pinsa It is good for the market and good for consumers, both to support the spread of good, genuine and light products, and to maintain the ambitious and internationally recognised standards of food Made in Italy.
To orient ourselves in the world of Pinsa Romana – food trend of the momento – we asked the famous pizza chef a few questions Mark Montuori which, also through the site pinsaromana.it, helps consumers to recognize the original Pinsa Romana, enhancing its peculiar characteristics.
RECOGNIZING THE REAL ROMAN PINSA
Marco, as the keeper of the secrets of the Original Pinsa Romana, we have seen that on the site pinsaromana.it you generously share information and preparation tips: but how important is it at this stage to promote the culture of Pinsa?
Very important, indeed fundamental! There are several attempts at imitation but the oval shape and a few bubbles in the dough are certainly not enough to make a real Pinsa. Being a relatively new product, the original Pinsa Romana, invented in 2001 by Corrado Di Marco with its exclusive mix of flours, it is the point of reference for everyone.
It is recognized by the perfume, from the taste, from the consistency, from the lightness and from the digestibility. Once you have tasted the real one you are able to understand the value of the difference compared to other products on the market.
The example I give in these cases is that of jam: those like me who have been lucky enough to taste homemade jam, the one prepared with fresh fruit ripened on the tree, immediately recognize an industrial jam from a genuine one. Then it's just a matter of training and, as in sports, you refine the various skills and in our case you learn to recognize the flavor of the real Pinsa Romana, the one that Di Marco managed to obtain with sourdough, completely different from other doughs, quick and improvised.
In addition to the pinsaromana.it website, what are the useful tools to learn more about the product, even from a professional point of view?
I would definitely start from Pinsa School of Rome, where together with other master pinsaioli we share secrets and know-how of the original Pinsa Romana: from the flours to the dough, from the leavening to the cooking, passing through the classic and gourmet condiments.
Then I would definitely suggest following our social channels (the personal ones of the teachers and the institutional ones of Di MarcoAnd Pinsa Cloud) where we continuously upload information and advice. Finally, there are specialized magazines, where we often publish qualified information.
Our interview with Marco Montuori does not end here: continue reading in the next item and discover more about the world of Pinsa Romana.
