{"id":1185,"date":"2021-10-19T09:19:00","date_gmt":"2021-10-19T07:19:00","guid":{"rendered":"https:\/\/dev.adfr.it\/dimarco\/?p=1185"},"modified":"2025-04-01T16:00:47","modified_gmt":"2025-04-01T14:00:47","slug":"la-tonda-the-new-marco-flour-for-the-classic-roman-pizza","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/en\/notizie\/la-tonda-la-nuova-farina-di-marco-per-la-classica-pizza-romana","title":{"rendered":"La Tonda, the new Di Marco flour for classic Roman pizza"},"content":{"rendered":"

From a mixture of flours with wholemeal spelt and double sourdough of rice and wheat, the new mix was born La Tonda<\/strong> for Pizza Tonda alla Romana. The mix and the long processing (24-96 hours) guarantee the dough a superior crunchiness with the unmistakable scent of natural leavening and the flavor of ancient grains<\/strong>.<\/p>\n\n\n\n

As for La Pala and La Teglia, we wanted to interview Mark Montuori<\/strong>, Pizza Chef and founder of Pinsa School<\/a>l, who has put his signature on the last three Di Marco novelties and ask him directly to explain the characteristics of this novelty.<\/p>\n\n\n\n

MARCO, CAN YOU EXPLAIN TO US HOW THE NEW LA TONDA FLOUR WAS CREATED?<\/h2>\n\n\n\n

We have chosen to remove soy from our mixes, adding to La Tonda emmer<\/strong>The idea was born from the desire to pay homage to Ancient Rome, where spelt was widely used. <\/p>\n\n\n\n

We chose the very variety that was used more than 2000 years ago, namely the emmer wheat,<\/strong> in the wholemeal version, to give the scent of ancient bread to our doughs.<\/p>\n\n\n\n

Round pizza is the one that is served at the table, consumed immediately, single portion and therefore the main needs were to create a dough that was easy to handle, light in digestion but fragrant and tasty to enhance the toppings and stimulate gastric juices. <\/p>\n\n\n\n

For all this it would have been sufficient to insert dried wheat sourdough but, the increase in home pizza deliveries, has also made it necessary to good resistance<\/strong> to the cardboard and the ability to maintain softness and crispness even after a period closed in thermal transport containers. Rice sourdough came to our rescue, allowing us to obtain results never experienced before.<\/p>\n\n\n\n

And anyone who has already had the chance to taste pizza made with La Tonda can confirm it: the result is exceptional!<\/em><\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

Da una miscela di farine con farro integrale e doppia pasta acida di riso e frumento, \u00e8 nata il nuovo mix La Tonda per Pizza Tonda alla Romana. Il mix e la lunga lavorazione (24-96 ore) garantiscono all\u2019impasto una croccantezza superiore con l\u2019inconfondibile profumo di lievitazioni naturali e il sapore dei grani antichi. Come per […]<\/p>\n","protected":false},"author":1,"featured_media":1186,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-1185","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"\nLa Tonda, la nuova farina Di Marco per la classica pizza romana - Di Marco<\/title>\n<meta name=\"description\" content=\"Di Marco presenta ad HOSTMilano la nuova farina La Tonda, dedicata all'amata pizza romana\" \/>\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\/news\/la-tonda-the-new-marco-flour-for-the-classic-roman-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Tonda, la nuova farina Di Marco per la classica pizza romana - 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