Behind the family Di Marco and the company that bears his name, there is a story of passion and research for quality: the owner of the flour mix for Roman Pinsa, Corrado Di Marco, proudly wears his lab coat, because his is not only a craftsman's job but also an inventor's.
For the Di Marco company, making flour is a real science: its founder Corrado, already as a teenager, enjoyed testing fermentation, to the point of experimenting with around 2000 different strains. Then his passion for chemistry met the teachings of his maternal grandfather on bread making. From this match came the intuition for the mix for the Pinsa Romana which brought fame to the company.
A UNIQUE AND ORIGINAL MIXTURE OF FLOURS
Wheat flour, soy flour, rice flour and sourdough make up the mixture created by Corrado Di Marco for the Pinsa Romana recipe: the quantities of the individual ingredients are obviously a secret jealously guarded by the company. A calibrated mixture of NO GMO flours that can guarantee a crunchy Pinsa on the edges and a soft and well-alveolated crumb.
Our wheat flour It is obtained from selected, high-quality grains to give the final product an exceptional hold. The soy flour It has the characteristic of being naturally rich in proteins and guarantees the Roman Pinsa an unmistakable flavour.
The use of the rice flour is the peculiarity that distinguishes the Pinsa Romana from its cousin pizza and other leavened products: this flour has the task of "fixing" the water present in the dough during cooking. Finally the sourdough, inherited from the tradition of bakers of the Di Marco family, gives the Pinsa a high degree of digestibility.
Starting from the dough, all the stages of the Pinsa production must be respected in detail: from high hydration to long leavening, from rolling out to baking, the production of Pinsa Romana is a real science!
