{"id":1191,"date":"2021-10-25T09:24:00","date_gmt":"2021-10-25T07:24:00","guid":{"rendered":"https:\/\/dev.adfr.it\/dimarco\/?p=1191"},"modified":"2025-04-01T16:00:47","modified_gmt":"2025-04-01T14:00:47","slug":"la-teglia-the-new-mix-by-marco-dedicated-to-street-food","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/en\/notizie\/la-teglia-il-nuovo-mix-di-marco-dedicato-allo-street-food","title":{"rendered":"La Teglia, the new Di Marco mix dedicated to street food"},"content":{"rendered":"<p>A street food classic born in the capital and exported throughout Italy: the <strong>Roman Pan Pizza<\/strong> It is a delicious alternative to a snack or packed lunch. Its format is ideal for take-away but it is the flour that makes it so digestible and crunchy that it is a perfect snack.<\/p>\n\n\n\n<p>And thanks to Di Marco there is now a special flour dedicated only to this pizza format: <strong>The Pan. <\/strong>The rice flour contained in this mix delays the drying of the product, maintaining its crunchiness for a long time even <strong>cold<\/strong>. <\/p>\n\n\n\n<p>The double sourdough of rice and wheat guarantees maximum digestibility, even for processing between 6 and 72 hours. A mix of high-quality flours, perfect for obtaining a soft and honeycomb consistency, for a perfect Pizza in Teglia alla Romana.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">THE CHARACTERISTICS OF FLOUR THE PAN<\/h2>\n\n\n\n<p>The person who signed its creation is here to explain the genesis of the new La Teglia flour, <strong>Mark Montuori<\/strong>, pizza chef and founder of <a href=\"https:\/\/www.pinsaschool.com\/\">Pinsa School<\/a>.<\/p>\n\n\n\n<p>\u201cThis flour, in turn, is the evolution of Pizzasnella. In this case we wanted to use a different type of wheat than the other two to improve the extensibility indicator (PL). <\/p>\n\n\n\n<p>This choice accompanies a market trend that is currently in place such as the &quot;narrowing&quot; of baking trays. The most widespread format is in fact no longer the classic 60 x 40 cm gradually replaced by the new 60 x 20 cm, requiring a<strong>more extensible and malleable dough<\/strong>, to fit a slim silhouette.<\/p>\n\n\n\n<p>Our <strong>pan pizza<\/strong> is prepared and displayed on the counter, for this reason it must also have some resistance characteristics and the ability to express the same consistency of a freshly baked pizza even when reheated after a few hours. Spelt in this case would have been counterproductive because the bran fibers maintain humidity inside so goodbye crunchiness\u201d.<\/p>","protected":false},"excerpt":{"rendered":"<p>Un classico dello street food nato nella Capitale e esportato in tutta Italia: la Pizza in Teglia Romana \u00e8 l&#8217;alternativa golosa alla merenda e al pranzo al sacco. Il suo formato \u00e8 ideale per l&#8217;asporto ma \u00e8 la farina a renderla tanto digeribile e croccante da essere un perfetto spuntino. E grazie a Di Marco [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1192,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-1191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La Teglia, il nuovo mix Di Marco dedicato allo street food - Di Marco<\/title>\n<meta name=\"description\" content=\"Scopriamo il nuovo mix Di Marco dedicato alla regina dello street food, la pizza in teglia 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-teglia-the-new-mix-by-marco-dedicated-to-street-food\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Teglia, il nuovo mix Di Marco dedicato allo street food - 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