Training through sharing

Our commitment turns into courses and

tailored advice for every level of experience.

The Training

In addition to offering top-quality products, we like to stand by catering professionals with prompt and effective support — because sometimes, flour alone isn’t enough.

Product knowledge is essential to making the most of it and unlocking its full potential: from the hydration percentage of the pinsa dough, to the handling of pizza in pala, right through to using rice flour to set the dough and work it with just a few precise touches.

Our partner Pinsa School

The Original Pinsa Romana Certified School

Our team of specialized experts provides the skills and guidance needed to structure a professional business and master every stage of product creation.

Pinsa School consultants travel across Italy and abroad to deliver training courses and tailored consulting services that support business development.

In addition to its classic courses on Pinsa and Pizza in Teglia, Tonda, and Pala, Pinsa School also explores modern gluten-free recipes and innovative filling techniques.

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Courses for
all Levels

Thanks to the collaboration with the team of qualified professionals of Pinsa School we offer training and qualification courses for bakers and restaurateurs , starting from the basics up to the most advanced levels, according to each professional need.

Tailor-made
Training

Each course is designed around the client’s specific needs, with dedicated topics and the support of a specialized chef. From actual baking to recipes for ready-made bases, we have a pathway that can elevate the level of your service.

Chef Montuori

Pinsa, Teglia Romana and Freestyle Pizza

Founder and face of the school, Marco Montuori is a close collaborator of Corrado Di Marco. A young yet highly experienced pinsa chef, he is recognized and respected internationally. Renowned as a pizza technician, he is very passionate about his work and focuses on raw ingredients, dough digestibility, and proper fermentation — with the aim of achieving optimal dough quality.

With deep culinary knowledge and a flair for creative recipes and pairings, he constantly innovates the topping of Pinsa Romana, leading show cooking events and spreading its culture worldwide.

Want to know more?

Write us a message, we will get back to you as soon as possible!

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DI MARCO CORRADO srl

Via Monte Nero, 1/3 – 00012
Guidonia Montecelio, Rome

Tel. (+39) 0774.572804
(+39) 0774.363847
VAT 14133821000

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