The artisanal production of Pinsa: why it is an important value

Artisanal and industrial processing represent two different approaches to food preparation: the first focused on traditions, the industry more tied to standardization and efficiency. Although both have strengths and weaknesses, there is no doubt that artisanal food processing represents, for the consumer, an element of value.

ARTISAN WORKMANSHIP AND FOOD INDUSTRY: PROS AND CONS OF THE TWO APPROACHES

It is important to underline that there is no uniquely correct or incorrect way to treat food, since as mentioned Each method has its advantages and limitations. However, it is undeniable that handcrafting creates a stronger connection between the producer and the result of his activity. Artisans dedicate time and energy to each phase of the process, using skills and knowledge handed down over time. Experience is on their side. This approach allows them to preserve culinary traditions, enhancing the authenticity and genuineness of the dishes.

Machines emulate the skill of the craftsman. Production is subject to strict rules and regulations to ensure consumer safety. By definition, Industrially produced food is standardized: the recipes are identical and the ingredients are dosed uniformly. The products that come out of the production line can certainly be of the highest quality, but they are difficult to distinguish. In many cases, standardization is an advantage, which is reflected in the capillarity of distribution and also in the selling price, but the machine cannot fully replicate the craftsman's manual skill, which translates into those micro-variations (and even imperceptible errors) that give uniqueness to the products.

In baked goods, craftsmanship is at home: from the preparation of the dough to the cooking phase, it is the experience that creates those slight deviations from the norm that give life to the magic of the product. The craftsmanship is closely linked to tradition and offers wide possibilities for customization and adaptation to the individual needs of consumers. Artisans have the freedom to make slight changes to traditional recipes in order to create unique products that respond to food preferences, dietary requests or specific desires of customers. The product changes, evolves, but only artisanal production guarantees the right dynamism to support this trend.

ARTISAN PINSA IS THE RIGHT MIX OF TRADITION AND INNOVATION

What has just been stated is also valid for pinsa. Artisan pinsa is based on traditional techniques that require specific skills, in particular linked to the peculiarities of the dough. The choice and combination of flours play a fundamental role, but also the processing, the proportions of the ingredients and the manual skill are essential for obtain a perfectly hydrated and correctly leavened product. The craftsman dedicates all the time necessary for the ingredients to create an optimal blend, developing that combination of flavours and consistencies. which is the distinctive feature of pinsa.

The restaurateurs, as well as great enthusiasts, can create a top-level artisanal product starting from the mix of flours, but also our pre-cooked bases they are the result of an artisanal manufacturing process, which offers the palate all the benefits of slow and meticulous processing. Our pre-cooked pinsa bases are hand-made, and this may seem almost incredible when having to satisfy a constantly growing market that now extends throughout the world; however, our expert pinsaioli they dedicate all the time necessary to manually lay out the bases, which are then subjected to a rapid pre-cooking and immediately blast chilled to fully preserve their flavour and freshness. In this way, we guarantee that even the pre-cooked bases maintain the same quality as the pinsa prepared at the moment, as well as respecting the tradition inaugurated and constantly improved by the Di Marco family.

For us, it is a source of pride to think that products consumed on the other side of the planet are the result of the passion and research we have been putting into practice since 2001. And we are equally aware that part of our success has depended on never having betrayed our tradition and our values.