Pinsa wallet: an interesting new trend in street food

One thing that few people know is that There is not just one size of pinsa. We are used to considering shape only as an aesthetic aspect, often forgetting that, as with every gastronomic product, the format determines the way of enjoyment, and is therefore an essential aspect.

We are used to saying, and we confirm it, that the differences between pinsa and pizza they go far beyond the oval shape of the first and round shape of the second. But sometimes the format becomes a distinctive element: this is the case, for example, of our pinsa snack, perfect for quick consumption or as a dessert, snack or delicious aperitif.

In this article, however, we focus on an interesting phenomenon for the restaurant industry: the wallet pinsa. What it is, how to do it, why do it and how Di Marco has already thought about this type of proposal with a dedicated product, the Smile.

Pinsa wallet: what it is and why it is perfect for street food

The wallet pinsa is a variant of the pinsa that stands out for a compact and easily transportable format. In short, it is a pinsa already folded on itself and similar to a sandwich, which contains the filling inside and is designed to be consumed anywhere, even on the go. The format meets the needs of those looking for a quick but quality meal, thus resulting ideal for a lunch break, a snack, for an outdoor meal and for all those situations in which the consumer needs something practical but tasty.

The wallet pin is therefore a fully fledged piece in the universe of street food, where practicality and quality must necessarily coexist. Versatility is typical of pinsa, and this makes it suitable for a wide range of fillings, from savory to sweet, including vegan options or gluten free.

This type of product can be obtained in two ways: by manipulating a traditional pinsa base to give it a wallet shape or by purchasing a pre-formed base, specially designed to be stuffed, cooked, sold and consumed on the spot (or on the go). The idea of purchasing a pre-cooked base is obviously a winning one for street food, as it allows you to save time and guarantee uniformity in the final product.

Pinsa Wallet: 4 (Good) Reasons to Offer It to Customers

For restaurateurs active in the street food segment, the pinsa portafoglio offers numerous advantages. We have selected four.

Convenience and ease of consumption

Thanks to its compact shape, the wallet pin can be eaten with one hand, without the need for plates or cutlery. This is more than enough to make it a perfect option for quick and quality catering.

Speed and flexibility of preparation

Those who choose a wallet pinsa have little time, but are not willing to give up quality. In just 5 minutes, starting from the base, it is possible to prepare it to satisfy the customer's needs: from light and simple fillings to gourmet toppings for those who want to explore unusual and top-level combinations.

High perceived value and differentiation

Offering the wallet pinsa allows restaurateurs to stand out in the street food market, focusing on a product that combines tradition and innovation. Thanks to its uniqueness and the possibility of offering it in various formats and combinations, the wallet pinsa attracts a clientele looking for an experience different from the usual.

Ideal for events

Being convenient to eat on the go, the wallet pin is perfect for outdoor events, food trucks, fairs and other occasions where food needs to be practical and easily transportable.

Smile, the Di Marco proposal for the wallet pinsa

To create a wallet pin that satisfies the tastes of customers, you have to start with the right product. Smile Di Marco It is the ideal solution for this type of need.

Made with the traditional pinsa dough, Sorriso has a characteristic shell shape, perfect to enclose and enhance any type of filling. Thanks to this shape, the product is practical, attractive and ready to be used as a basis for a quality proposal.

Like all other Di Marco pin bases, the product is handcrafted to preserve the quality of traditional pinsa and, after the chilling process, it is packaged in formats of 25 or 35 pieces, which can be stored at -18° for up to 18 months, offering great convenience in storage and management. To prepare it, simply defrost it at room temperature for 3-4 minutes, season it as desired and cook it in a static oven at 300° for 4-5 minutes or in a fan oven at 250° for 7-8 minutes. It couldn’t be easier…