Puccia e Sorriso Di Marco: what they are and how to propose them, from street food to themed events

In these pages, we often propose pinsa as a versatile food, because we like to think of it as be able to enjoy it on many different occasions, from the aperitif to the dessert that closes a dinner with friends. But in reality the pinsa, or rather its dough, can also give rise to different products, which start from a common base and differ in shape and consistency, each developing its own unique characteristics.

Puccia and smile are the two most obvious examples: let's see what they are, what their strengths are and how to propose them to the public, starting from street food and then hypothesizing other ways of presentation, such as their inclusion in gourmet menus, the creation of themed events or online sales through food delivery.

PUCCIA AND SORRISO, THE TWO CLOSE RELATIVES OF PINSA

A premise is necessary: puccia and smile These are products that Di Marco dedicates to catering, with particular attention to street food due to their shape and size. Both are based on the pinsa dough, and therefore on the well-known mix of flours, on the high hydration and on the long leavening with sourdough: They are available packaged (frozen), but nothing prevents you from starting from the same mix of flours as the pinsa to make them on the spot, exactly like the main product of our offer.

LA PUCCIA, A FIXED POINT OF THE SALENTO TRADITION

The puccia is a typical bread from the Apulian tradition, in particular from the central-southern part of the Region (Salento and Taranto), and is characterised by a slightly flattened round shape. Although remaining within the Region of origin, several variations have been reported, all sharing the same small size (about 20-30 cm in diameter at most), with little or no crumb and a soft and light consistency, thanks to the highly hydrated dough. It has a delicate flavor, and for this reason it is enjoyed with all kinds of fillings, from cured meats and cheeses to grilled vegetables, up to traditional sauces. It is also a great dessert.

In our opinion, the puccia is an opportunity for catering. As mentioned, It's great for street food, given the speed of preparation, the lightness and the delicate taste, but it is also an interesting proposal for bars and other venues such as pubs, which can focus on a particular product, which arouses curiosity, can be prepared in a few minutes and is decidedly different from the “usual proposal” of sandwiches, piadinas and focaccias. And then, why not focus on the innovative factor to make it the protagonist of your offer, perhaps within Regions that know little about it, organizing themed events in your own restaurant or delivering it directly to your home via food delivery?

As mentioned, the Di Marco puccia derives from the same high-hydration dough that made Roman pinsa famous and from the same manufacturing process, strictly artisanal. The product is spread out by hand, is knocked down and It can be stored at -18° for up to 18 months, for waste-free cooking; furthermore, it offers the same speed of preparation as pinsa, because it cooks in 4-5 minutes in a static oven at 300 degrees or 7-8 minutes in a fan oven at 250 degrees.

SMILE, A SHELL OF TASTE AND LIGHTNESS

The Smile is another Di Marco innovation designed to meet the needs of modern catering. The product is made with the same dough as Roman pinsa, compared to which It features a distinctive shell shape, perfect for welcoming and “capture” a wide variety of fillings. Its structure, folded on itself from the beginning, makes it practical and versatile, ideal for quick and informal consumption; not by chance, even the Sorriso is an excellent solution for street food, because it makes preparation and especially consumption simple, even outdoors or on the go, without giving up the distinctive characteristics of the pinsa. Like its illustrious parent, in fact, the Sorriso also makes its own mix of lightness, taste and digestibility, it is made in an artisanal way, It defrosts in 3-4 minutes at room temperature and cooks in just 4-5 minutes in a static oven at 300 degrees or 7-8 minutes in a fan oven at 250 degrees.

A TIP: ALWAYS AIM FOR INNOVATION

Innovation helps any restaurant venture succeed. Whether it's street food or more traditional offerings, Customers are always looking for new things, unique experiences and new tastes.

The puccia and the smile fit into this context, proposing themselves as innovative and captivating formats, true points of contact between tradition and modernity. Offering puccia and smile means differentiating yourself from the competition without being forced to make courageous investments or develop advanced skills: just over 5 minutes in the oven and they're ready. It doesn't get any better than this...