{"id":1194,"date":"2021-11-08T09:27:00","date_gmt":"2021-11-08T08:27:00","guid":{"rendered":"https:\/\/dev.adfr.it\/dimarco\/?p=1194"},"modified":"2025-04-01T16:00:47","modified_gmt":"2025-04-01T14:00:47","slug":"read-with-taste-flours-for-passion-the-shovel-the-pan-the-round","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/en\/notizie\/leggere-con-gusto-farine-per-passione-la-pala-la-teglia-la-tonda","title":{"rendered":"Reading with taste \u2013 Flours for Passion: The Pala, The Teglia, The Tonda"},"content":{"rendered":"

Would you like to know more about flours and bread making? Would you like to test yourself with typical local recipes and create mouth-watering pizzas? Then you can't miss the book "Flours for Passion: The Pala, The Tonda, The Teglia\u201d<\/strong>by Corrado Di Marco, expert bread maker and inventor of the original Roman Pinsa<\/strong>.
A quick and easy read, interesting not only for those who work in the world of baking but also for pizza enthusiasts who will find recipes and advice on these pages that adapt to their taste. biodiversity<\/strong> regional.
Di Marco wanted to share his experience with his readers, the fruit of his love for tradition<\/strong> of Roman pizza and of careful work in the field of research and development of new products.<\/p>\n\n\n\n

FLOURS FOR PASSION<\/h2>\n\n\n\n

The gastronomic journey that Di Marco offers us, through the culinary repertoire of our country, starts with three innovative flours designed to give the best in the different pizza formats typical of our tradition: La Pala<\/em><\/a>, La Teglia<\/em><\/a>And La Tonda<\/em><\/a>.
It's about three innovative blends<\/strong> with specific characteristics to discover together in the pages of this recipe book.
La Pala<\/strong> allows you to obtain a dough with high extensibility and manageability, perfect for adapting to the narrow and elongated shape of the peel that accompanies the pizza in the oven: an ideal format to enhance the toppings but which, thanks to a high quantity of dried sourdough, will be light and digestible with an unmistakable taste.
Di Marco has also found the right mix for a complex preparation such as the Roman-style pan pizza<\/strong> which must have a soft dough inside and crispy on the outside even after many hours of exposure on the counter. For this reason, rice flour was added to the mix, ideal for retaining water and delaying the drying of the product, maintaining the \u201cfreshly baked\u201d effect even after being reheated.
For the traditional Round Pizza<\/strong> Instead, Di Marco has thought of a mix with wholemeal spelt and double sourdough of rice and wheat to give the dough an ancient bread aroma that stimulates gastric juices and enhances the pizza from the oven to the table.<\/p>\n\n\n\n

INNOVATION AND TRADITION<\/h2>\n\n\n\n

If pizza has always been a symbol of Italianness and tradition, its versatility means that it is appreciated all over the world. Di Marco's innovations have the function of consolidating the success of pizza, moving the bar ever higher in terms of lightness and digestibility, and opening up to local excellences in terms of toppings.
Between the pages of the book, guided by the chef Mark Montuori<\/strong> of Pinsa School, we will find local ingredients and flavors combined with different formats and different mixes of flours\u2026
But why stop there? Di Marco flours can also enhance international flavors very well, so all you have to do is download the e-book and get inspired to experiment!<\/p>","protected":false},"excerpt":{"rendered":"

Vorreste saperne di pi\u00f9 su farine e panificazione? Vorreste mettervi alla prova con ricette tipiche del territorio e creare pizze da leccarsi i baffi? Allora non potete perdervi il libro “Farine per Passione: La Pala, La Tonda, La Teglia”di Corrado Di Marco, esperto panificatore e inventore dell’originale Pinsa Romana. Una lettura agile e veloce, interessante […]<\/p>\n","protected":false},"author":1,"featured_media":1195,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-1194","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"\nLeggere con gusto - Farine per Passione: La Pala, La Teglia, La Tonda - Di Marco<\/title>\n<meta name=\"description\" content=\"Alla scoperta del nuovo e-book in download gratuito dedicato alle nuove miscele Di Marco: La Pala, La Teglia e La Tonda\" \/>\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\/read-with-taste-flours-for-passion-the-shovel-the-pan-the-round\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Leggere con gusto - 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