{"id":881,"date":"2024-12-27T12:21:27","date_gmt":"2024-12-27T11:21:27","guid":{"rendered":"https:\/\/dev.adfr.it\/dimarco\/?page_id=881"},"modified":"2025-09-15T14:58:20","modified_gmt":"2025-09-15T12:58:20","slug":"who-we-are","status":"publish","type":"page","link":"https:\/\/www.dimarco.it\/en\/the-company\/who-we-are","title":{"rendered":"About Us"},"content":{"rendered":"
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Di Marco: first a Roman family,
then a company.<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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For 3 generations, the passion and culture for things done well have been passed down, genuinely mixed with scientific research and experimentation. From this balanced mix, revolutionary products were born, which have transformed the art of bread making into a new symbol of Made in Italy.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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1981<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Since 1981, a passion for baking between tradition and innovation<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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In the 70s Corrado Di Marco began his research path: strong in his father's experience, he used tradition as a springboard to project his discoveries into the future and, with the help of his nutritionist wife, in 1981 he perfected the Pizzasnella recipe, a mix of wheat and soy flours that allows you to make a long-leavened pizza, without added fats and sugars. Pizzasnella sets a new standard in the world of pizza with lighter and more digestible doughs, which combine: taste, naturalness and well-being.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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1993<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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A passion from to pass on <\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Eager to share his experience and to raise pizza chefs who know how to combine taste and well-being, experimenting and perfecting ingredients and techniques, Corrado Di Marco opens his first Pizza School. He thus passes on his passion in this sector: an artisan profession made of manual skills, flair, creativity, but also of entrepreneurial managerial expertise.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"marco-pinsa-seasoned\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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2001<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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2001 and the invention of the Pinsa Romana<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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In 2001, from a brilliant intuition and in-depth research on fermentation, Corrado invented Pinsa Romana, a revolution in the world of bread making: a cutting-edge dough, with a mix of selected wheat, rice and soy flours, with sourdough, for a long leavening as per the ancient and natural method.
High hydration, alveolation, elongated oval shape: Pinsa Romana releases an authentic flavour and is light and digestible, because it is low in fat and sugar, ideal for any occasion, with both sweet and savoury condiments.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2012<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Ready bases for restaurateurs
and professionals, here they are!<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Initially distributed only as flour for baking experts, in 2012 Pinsa Romana became a ready-made product, in the form of bases, to facilitate restaurateurs and offer greater versatility to professionals who offer different types of service.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2016<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The certification body is born<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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In 2016 we founded the Associazione Originale Pinsa Romana with the aim of creating an authoritative body for the certification of Pinseria. The establishments that want to offer this product undergo a real quality control by the expert members of the Association. In case of a positive evaluation, the activity can boast the title of Original and Certified Pinseria.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2020<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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2020: The entrance into the Retail world<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Di Marco launches its pinsa for the GDO in 2020 and calls it Nuvola. The product finds great success among consumers<\/strong>. Given the very particular historical moment, to give Nuvola a curious background, Di Marco says that it is an invention of the ancient Romans.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2021<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Here comes the gluten free pinsa<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Bringing the pleasure of a delicious pinsa to everyone is a top priority for Di Marco. In 2021, the company created a gluten-free dough for people with intolerances or allergies, developed together with Romana Gluten Free, one of Rome\u2019s top gluten-free experts.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2022<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Pinsa: an ever-growing success<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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With the aim of increasing a business that is developing very quickly, Di Marco signs an agreement with the French private equity fund Abenex, which buys a minority stake in the company and supports it in new expansion operations in Italy and abroad.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2023<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Retail market: The rebranding <\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The need to reach an ever wider audience and to give great visibility to the product, leads Di Marco to start a campaign in 2023rebranding operation<\/strong> on the retail market. 20 years after having invented it, Corrado Di Marco claims paternity of the Original Pinsa Romana,
changing gear, style and way of communicating and literally putting our face to it, to guarantee an exceptional quality that fears no comparison.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2024<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Big news from Di Marco!<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The new corporate approach proves to be the driving force for exponential growth, which traces the path of global change. In 2024, four key activities materialize: a three-year collaboration with Blue House<\/b>, the launch of the TV commercial <\/b>on national networks, the opening of a factory dedicated to flours<\/b>, the birth of Di Marco North America Corporation, the first subsidiary in the United States.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2025<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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New beginnings to celebrate<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Since the first months of the year Di Marco has set milestones in the history of the company, which coincide with the 80th birthday of the founder Corrado: the institutional rebranding <\/b>and the launch of the Professional brand <\/b>(dedicated exclusively to restaurateurs), the opening of a new factory <\/b>only for the ready bases and the acquisition of the majority share of Pizza me<\/b>, brand of gluten-free products.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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<\/div><\/div>\n\t
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\"\"<\/div>\t\t\t\t
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<\/div>
Since 1981, a passion for baking between tradition and innovation<\/span><\/h5>
In the 70s Corrado Di Marco began his research path: strong in his father's experience, he used tradition as a springboard to project his discoveries into the future and, with the help of his nutritionist wife, in 1981 he perfected the Pizzasnella recipe, a mix of wheat and soy flours that allows you to make a long-leavened pizza, without added fats and sugars. Pizzasnella sets a new standard in the world of pizza with lighter and more digestible doughs, which combine: taste, naturalness and well-being.<\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
<\/div>\n\t<\/div>\n\t
1981<\/div><\/div>
<\/div><\/div>
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\"\"<\/div>\t\t\t\t
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<\/div>
A passion to be passed down<\/span> <\/h5>
Eager to share his experience and to raise pizza chefs who know how to combine taste and well-being, experimenting and perfecting ingredients and techniques, Corrado Di Marco opens his first Pizza School. He thus passes on his passion in this sector: an artisan profession made of manual skills, flair, creativity, but also of entrepreneurial managerial expertise.<\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
<\/div>\n\t<\/div>\n\t
1993<\/div><\/div>
<\/div><\/div>
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\"marco-pinsa-seasoned\"<\/div>\t\t\t\t
\n\t\t\t\t\t
<\/div>
2001 and the invention of the Pinsa Romana<\/span><\/h5>
In 2001, from a brilliant intuition and in-depth research on fermentation, Corrado invented Pinsa Romana, a revolution in the bakery world: a cutting-edge dough, with a mix of selected wheat, rice and soy flours, with sourdough, for a long leavening according to the ancient and natural method. High hydration, alveolation, elongated oval shape: Pinsa Romana releases an authentic flavor and is light and digestible, because it is low in fat and sugar, ideal for any occasion, with both sweet and savory toppings.<\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
<\/div>\n\t<\/div>\n\t
2001<\/div><\/div>
<\/div><\/div>
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\"\"<\/div>\t\t\t\t
\n\t\t\t\t\t
<\/div>
Ready bases for restaurateurs
and professionals, here they are!<\/span><\/h5>
Initially distributed only as flour for baking experts, in 2012 Pinsa Romana became a ready-made product, in the form of bases, to facilitate restaurateurs and offer greater versatility to professionals who offer different types of service.<\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
<\/div>\n\t<\/div>\n\t
2012<\/div><\/div>
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\"\"<\/div>\t\t\t\t
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<\/div>
The certification body is born<\/span><\/h5>
In 2016 we founded the Associazione Originale Pinsa Romana with the aim of creating an authoritative body for the certification of Pinseria. The establishments that want to offer this product undergo a real quality control by the expert members of the Association. In case of a positive evaluation, the activity can boast the title of Original and Certified Pinseria.<\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
<\/div>\n\t<\/div>\n\t
2016<\/div><\/div>
<\/div><\/div>
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\"\"<\/div>\t\t\t\t
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<\/div>
2020: The entrance into the Retail world<\/span><\/h5>
Di Marco launches its pinsa for the GDO in 2020 and calls it Nuvola. The product is very successful among consumers. Due to the particular historical moment, to give Nuvola a curious background, Di Marco claims it is an invention of the ancient Romans.<\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
<\/div>\n\t<\/div>\n\t
2020<\/div><\/div>
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\"\"<\/div>\t\t\t\t
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<\/div>
Here comes the gluten free pinsa<\/span><\/h5>
Bringing the pleasure of a delicious pinsa to everyone is a top priority for Di Marco. In 2021, the company created a gluten-free dough for people with intolerances or allergies, developed together with Romana Gluten Free, one of Rome\u2019s top gluten-free experts.<\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
<\/div>\n\t<\/div>\n\t
2021<\/div><\/div>
<\/div><\/div>
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\"\"<\/div>\t\t\t\t
\n\t\t\t\t\t
<\/div>
Pinsa: an ever-growing success<\/span><\/h5>
With the aim of increasing a business that is developing very quickly, Di Marco signs an agreement with the French private equity fund Abenex, which buys a minority stake in the company and supports it in new expansion operations in Italy and abroad.<\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
<\/div>\n\t<\/div>\n\t
2022<\/div><\/div>
<\/div><\/div>
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\"\"<\/div>\t\t\t\t
\n\t\t\t\t\t
<\/div>
Retail market: The rebranding <\/span><\/h5>
The need to reach an ever-wider audience and give great visibility to the product, leads Di Marco to start a rebranding operation on the Retail market in 2023. 20 years after having invented it, Corrado Di Marco claims the paternity of the Original Pinsa Romana, changing gear, style and way of communicating and literally putting his face to it, to guarantee an exceptional quality, which fears no comparison.<\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
<\/div>\n\t<\/div>\n\t
2023<\/div><\/div>
<\/div><\/div>
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\n\t\t\t\t
\"\"<\/div>\t\t\t\t
\n\t\t\t\t\t
<\/div>
Big news from Di Marco!<\/span><\/h5>
The new corporate approach proved to be the catalyst for exponential growth, paving the way for global change. In 2024, four key initiatives materialized: a three-year collaboration with Casa Azzurri, the launch of a national TV commercial, the opening of a flour plant, and the establishment of Di Marco North America Corporation, the company's first US subsidiary.<\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
<\/div>\n\t<\/div>\n\t
2024<\/div><\/div>
<\/div><\/div>
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\"\"<\/div>\t\t\t\t
\n\t\t\t\t\t
<\/div>
New beginnings to celebrate<\/span><\/h5>
Since the first months of the year, Di Marco has set milestones in the company's history, which coincide with the 80th birthday of its founder Corrado: the institutional rebranding and the launch of the Professional brand (dedicated exclusively to restaurateurs), the opening of a new factory only for ready-made bases and the acquisition of the majority share of Pizzami, a brand of gluten-free products. <\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
<\/div>\n\t<\/div>\n\t
2025<\/div><\/div>
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Di Marco's goal is to make Pinsa a category on its own, with its history and market, all to be built and shaped. \n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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From Rome,<\/span>
to the whole world<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Proud inventors of Pinsa
\nfor over 20 years, and beyond<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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in revenue<\/div>\t\t\t
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countries<\/div>\t\t\t
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hubs<\/div>\t\t\t
\n\t\t\t\t<\/span>\n\t\t\t\t0<\/span>\n\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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employees<\/div>\t\t\t
\n\t\t\t\t<\/span>\n\t\t\t\t0<\/span>\n\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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pinsas produced per day<\/div>\t\t\t
\n\t\t\t\t<\/span>\n\t\t\t\t0<\/span>\n\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t

A company with
big numbers<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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With over 40 million pinsas sold each year,
we export the authentic Italian tradition
in more than 60 countries.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tDiscover the company<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Di Marco, before being a company, a true Roman family. For 3 generations, the passion and culture for things done well have been passed down, genuinely mixed with scientific research and experimentation. From this balanced mix, revolutionary products were born, which have transformed the art of baking into a new symbol of Made in [\u2026]<\/p>","protected":false},"author":1,"featured_media":0,"parent":830,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-881","page","type-page","status-publish","hentry"],"yoast_head":"\nChi Siamo - Di Marco<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dimarco.it\/en\/the-company\/who-we-are\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chi Siamo - Di Marco\" \/>\n<meta property=\"og:description\" content=\"Di Marco, prima che un\u2019azienda, una famiglia romana doc. Da 3 generazioni si tramandano la passione e la cultura per le cose fatte bene, impastate genuinamente con la ricerca scientifica e la sperimentazione. 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