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Reading with taste – Flours for Passion: The Pala, The Teglia, The Tonda

Would you like to know more about flours and bread making? Would you like to test yourself with typical local recipes and create mouth-watering pizzas? Then you can't miss the book "Flours for Passion: The Pala, The Tonda, The Teglia”by Corrado Di Marco, expert bread maker and inventor of the original Roman Pinsa.
A quick and easy read, interesting not only for those who work in the world of baking but also for pizza enthusiasts who will find recipes and advice on these pages that adapt to their taste. biodiversity regional.
Di Marco wanted to share his experience with his readers, the fruit of his love for tradition of Roman pizza and of careful work in the field of research and development of new products.

FLOURS FOR PASSION

The gastronomic journey that Di Marco offers us, through the culinary repertoire of our country, starts with three innovative flours designed to give the best in the different pizza formats typical of our tradition: La Pala, La TegliaAnd La Tonda.
It's about three innovative blends with specific characteristics to discover together in the pages of this recipe book.
La Pala allows you to obtain a dough with high extensibility and manageability, perfect for adapting to the narrow and elongated shape of the peel that accompanies the pizza in the oven: an ideal format to enhance the toppings but which, thanks to a high quantity of dried sourdough, will be light and digestible with an unmistakable taste.
Di Marco has also found the right mix for a complex preparation such as the Roman-style pan pizza which must have a soft dough inside and crispy on the outside even after many hours of exposure on the counter. For this reason, rice flour was added to the mix, ideal for retaining water and delaying the drying of the product, maintaining the “freshly baked” effect even after being reheated.
For the traditional Round Pizza Instead, Di Marco has thought of a mix with wholemeal spelt and double sourdough of rice and wheat to give the dough an ancient bread aroma that stimulates gastric juices and enhances the pizza from the oven to the table.

INNOVATION AND TRADITION

If pizza has always been a symbol of Italianness and tradition, its versatility means that it is appreciated all over the world. Di Marco's innovations have the function of consolidating the success of pizza, moving the bar ever higher in terms of lightness and digestibility, and opening up to local excellences in terms of toppings.
Between the pages of the book, guided by the chef Mark Montuori of Pinsa School, we will find local ingredients and flavors combined with different formats and different mixes of flours…
But why stop there? Di Marco flours can also enhance international flavors very well, so all you have to do is download the e-book and get inspired to experiment!

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FLOURS

For those who know the gestures and
the rhythms of a perfect dough.

What is the product?
perfect for you?

Proud inventors of Pinsa
for over 20 years, and beyond

With Di Marco
you can't go wrong

Proud inventors of Pinsa
for over 20 years, and beyond

PINSA CRUSTS

For those who focus on condiments
and a fast and efficient service.

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