Gennaro Contaldo welcomes the original pinsa romana in the UK – a celebration of Italian passion

To mark the long-awaited arrival of Di Marco’s professional Pinsa range in the United Kingdom, we are proud to unveil a culinary collaboration that bridges cultures, flavours and traditions.

Few names carry the warmth, charm and authenticity of Gennaro Contaldo, a beloved Italian chef whose passion for genuine, home-style food has enchanted British audiences for decades. Known for his memorable appearances on the BBC alongside Jamie Oliver and his long-time friend Antonio Carluccio in Two Greedy Italians, Gennaro embodies the true spirit of Italian cooking: joyful, generous and rooted in family.

In this exclusive partnership with Di Marco, Gennaro has created three mouth-watering recipes that honour the timeless taste of Italy while showcasing the unique versatility of Pinsa Romana – a lighter, crispier, and more digestible alternative to pizza, crafted with skill and care.

This first recipe is a warm embrace from the Italian table: tender meatballs in a rich tomato and basil sauce, served on a golden-crusted Di Marco Pinsa. It’s the kind of food that brings people together – a little rustic, utterly comforting and unmistakably Italian.

Be part of the new chapter of Italian excellence in Britain – with a proper Pinsa twist. Find out how by filling our form.

Ingredients

For 4 people
Tops 4 x Pinsa bases

For the tomato sauce:

• 4 x tablespoons olive oil
• 1 x medium-sized onion, finely chopped
• 1 x celery stick, finely chopped
• 1 x carrot, finely chopped
• 2 x tins chopped tomatoes
• Salt, to taste
• a handful of basil leaves

For the meatballs:

• 300 gr minced beef
• 300 gr minced pork
• 70 gr bread, soaked in lukewarm water
• 2 garlic cloves, diced
• A handful of parsley, finely chopped
• 1 x egg
• salt and pepper
• flour, for dusting
• Vegetable oil, for deep-frying

Method

1. Make the sauce

Heat the olive oil in a large pan over a medium heat. Add the onion, celery and carrot and cook gently for 5–6 minutes until softened. Stir in the chopped tomatoes, two tins of water and a generous pinch of salt. Add the basil, partially cover with a lid, and simmer gently for around 45 minutes, stirring occasionally.

2. Prepare the meatballs

Squeeze out the excess water from the soaked bread and tear it into small pieces. In a large bowl, combine the bread with the minced beef and pork, garlic, parsley, egg, grated pecorino and seasoning. Mix well with your hands.

Shape into small balls (about the size of a walnut) and roll them lightly in flour. Heat the vegetable oil in a deep pan and fry the meatballs in batches for 4–5 minutes, or until golden brown. Remove and drain on kitchen paper.

3. Combine and bake

Add the meatballs to the tomato sauce and cook for a further 15 minutes to allow the flavours blend.

Meanwhile, preheat the oven and bake the Di Marco Pinsa bases as directed on the packet (about 5 minutes at 220°C / fan 200°C / gas 7).

4. Assemble

Top each Pinsa with a generous spoonful of meatballs and sauce. Sprinkle with extra pecorino and garnish with a few fresh basil leaves if you like – and serve hot.

This is just the beginning of our journey together. Over the next few weeks, Gennaro will reveal two more exclusive recipes that celebrate the rich diversity of Italian cuisine – from vibrant Sicilian flavours to rustic Roman favourites – all served on the wonderfully light and crisp Di Marco Pinsa.

So, preheat your ovens and let the aroma of Italy fill your kitchen and delight your foodie costumers. With Di Marco and Gennaro Contaldo, with every bite Rome is closer to home. Do you want to find out more about Di Marco professionals’ products? Fill out our form to get in touch with us.