Many operators have already decided to invest significantly in this trend and its future, opening a pinseria or planning its opening in the near future. Others, the majority, are instead wondering about how to introduce pinsa into your offering without having to make radical choices.Let's think about the pubs, the restaurants that want to offer it as an aperitif, those who are now embarking on an adventure in street food and a thousand other cases: Pinsa can give a significant boost to your business.
But how?
PINSA: THE TWO OPTIONS FOR CATERING
If your goal is to open a pinseria or you already have a pizzeria up and running, our advice is to acquire the skills needed to create pinsa from scratch, starting from the flour mix: equip yourself with the right tools, such as professional ovens, acquire all the necessary skills and buy the right flours to create an authentic product. This choice, however, involves a series of challenges, both in terms of staff training and equipment purchase costs.
If instead the pinsa is one of the many proposals of the restaurant, There are less demanding but very satisfying alternatives. For example, you can opt for pre-cooked pinsa bases, a solution that allows you to make the most of the product's potential without having to invest in a more complex process. The pre-cooked pinsa bases allow you to propose pinsa as an additional option to the existing offer, while ensuring a quality product and enhancing the flexibility of the menu.
START WITH FLOUR OR BUY A PRE-COOKED PINSA?
The choice between preparing a pinsa from scratch or using a pre-cooked base can cause some uncertainty, especially among who fears that the quality of the final product could be very different in the two cases. In reality, the qualitative difference depends from how the pre-cooked pinsa base is made, produced and packaged: if it is based on high quality standards and respectful of the original recipe, if quality ingredients are used (i.e. starting from the same flours), if it is made with artisanal methods and chilled immediately after pre-cooking, it can have a quality absolutely similar to that currently produced by expert personnel.
The real difference, rather, It's about both cost and versatility. For those who produce large volumes of product, such as pinserias and pizzerias, starting from flours can be an economically advantageous choice, since production costs decrease proportionally to the quantities produced. Starting from scratch also gives greater versatility: although there are well-defined rules on the ingredients, the recipe and the procedure for making the original Roman pinsa, there are still margins for innovation at the dough and cooking level which can be exploited to create a distinctive proposition.
However, for most restaurants that do not focus exclusively on pinsa, using pre-cooked bases is an excellent solution to start quickly and with a controlled investment. This approach guarantees a greater flexibility in inventory management, thanks to the long shelf life of frozen bases, thus reducing waste to a minimum. Furthermore, opting for pre-cooked bases allows you to quickly experiment with new flavors and ingredient combinations, without having to bear the costs and complexities of in-house production. In an era where culinary trends and consumer preferences change rapidly, This flexibility can offer a significant competitive advantage.
WHY A PINSA IN THE MENU AND THE DI MARCO OFFER FOR CATERING
For restaurateurs, pinsa is an opportunity to diversify the menu, especially if (precisely) you choose pre-cooked bases. Quick preparation and low cost These are the key factors that make this option very attractive: the dishes, in fact, can be prepared in a few minutes, do not require significant investments and can be easily tested to evaluate customer reaction.
In addition to the ease of preparation, there is also a market trend to consider. In recent years, pinsa has experienced exponential growth not only in Italy, but also internationally. It is now a recognized name and sought after by an ever-growing number of consumers; integrating pinsa into the menu therefore means add an innovative product that people want and are already looking for. It's no longer a blind bet like it was years ago.
The Di Marco offer fully reflects the needs of the market. In addition to the packaged products dedicated to the final consumer, we offer catering operators all possible options to get the most out of our product. We offer the now famous mix of flours in many versions (including the one with the addition of wheat fibers) and various types of pre-cooked and frozen bases designed for sale on a plate, starting from the classic pinsa, also available in XL format and strictly handcrafted. This product, based on the Di Marco flour mix, is leavened for 72 hours, subjected to rapid pre-cooking and immediately chilled to preserve flavour and freshness for up to 18 months. Then, they are available the multigrain variant, with the addition of oats, rye, barley malt, pumpkin seeds, flax and sunflower seeds, Roman pinsa by the slice, ideal for street food, and the round pinsa, which is based on the same mix as the classic pinsa but is similar to pizza in shape and size.
Whatever path you choose, the Di Marco offer is able to satisfy it: it starts from the best ingredients for the preparation of the pinsa on the spot up to the pre-cooked bases that do not compromise the quality or the craftsmanship of the product. On these values the pinsa has built its success, and will continue to grow on these in the future.
