{"id":1307,"date":"2022-09-16T22:10:00","date_gmt":"2022-09-16T20:10:00","guid":{"rendered":"https:\/\/dev.adfr.it\/dimarco\/?p=1307"},"modified":"2025-04-01T16:00:46","modified_gmt":"2025-04-01T14:00:46","slug":"pinsaromana-it-to-orient-yourself-in-the-world-of-roman-pinsa","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/en\/news\/pinsaromana-it-to-orient-yourself-in-the-world-of-roman-pinsa","title":{"rendered":"Pinsaromana.it to orient yourself in the world of Pinsa Romana"},"content":{"rendered":"

Promote the culture of Roman Pinsa<\/strong> It is good for the market and good for consumers, both to support the spread of good, genuine and light products, and to maintain the ambitious and internationally recognised standards of food Made in Italy<\/em>. <\/p>\n\n\n\n

To orient ourselves in the world of Pinsa Romana \u2013 food trend of the moment<\/em>o \u2013 we asked the famous pizza chef a few questions Mark Montuori<\/strong> which, also through the site pinsaromana.it<\/a>, helps consumers to recognize the original Pinsa Romana, enhancing its peculiar characteristics.<\/p>\n\n\n\n

RECOGNIZING THE REAL ROMAN PINSA<\/h2>\n\n\n\n

Marco, as the keeper of the secrets of the Original Pinsa Romana, we have seen that on the site pinsaromana.it you generously share information and preparation tips: but how important is it at this stage to promote the culture of Pinsa? <\/strong><\/p>\n\n\n\n

Very important, indeed fundamental! There are several attempts at imitation but the oval shape and a few bubbles in the dough are certainly not enough to make a real Pinsa. Being a relatively new product, the original Pinsa Romana, invented <\/em>in 2001 by Corrado Di Marco <\/em><\/strong>with its exclusive mix of flours, it is the point of reference for everyone. <\/em><\/p>\n\n\n\n

It is recognized by the <\/em>perfume<\/em><\/strong>, from the <\/em>taste<\/em><\/strong>, from the <\/em>consistency<\/em><\/strong>, from the <\/em>lightness<\/em><\/strong> and from the <\/em>digestibility<\/em><\/strong>. Once you have tasted the real one you are able to understand the value of the difference compared to other products on the market. <\/em><\/p>\n\n\n\n

The example I give in these cases is that of jam: those like me who have been lucky enough to taste homemade jam, the one prepared with fresh fruit ripened on the tree, immediately recognize an industrial jam from a genuine one. Then it's just a matter of training and, as in sports, you refine the various skills and in our case you learn to recognize the flavor of the real Pinsa Romana, the one that Di Marco managed to obtain with sourdough, completely different from other doughs, quick and improvised.<\/em><\/p>\n\n\n\n

In addition to the pinsaromana.it website, what are the useful tools to learn more about the product, even from a professional point of view? <\/strong><\/p>\n\n\n\n

I would definitely start from <\/em>Pinsa School<\/em><\/strong><\/a> of Rome, where together with other master pinsaioli we share <\/em>secrets and know-how<\/em><\/strong> of the original Pinsa Romana: from the flours to the dough, from the leavening to the cooking, passing through the classic and gourmet condiments. <\/em><\/p>\n\n\n\n

Then I would definitely suggest following our social channels (the personal ones of the teachers and the institutional ones of <\/em>Di Marco<\/em><\/strong><\/a>And <\/em>Pinsa Cloud<\/em><\/strong><\/a>) where we continuously upload information and advice. Finally, there are specialized magazines, where we often publish qualified information.<\/em><\/p>\n\n\n\n

Our interview with Marco Montuori does not end here: continue reading in the next item<\/a> and discover more about the world of Pinsa Romana.<\/p>","protected":false},"excerpt":{"rendered":"

Promoting the culture of Pinsa Romana benefits the market and consumers, both by supporting the spread of good, authentic, and light products and by maintaining the ambitious and internationally recognized standards of Made in Italy food. To orient ourselves in the world of Pinsa Romana\u2014the current food trend\u2014[\u2026]<\/p>","protected":false},"author":1,"featured_media":1308,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-1307","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"\nPinsaromana.it per orientarsi nel mondo della Pinsa Romana - Di Marco<\/title>\n<meta name=\"description\" content=\"Abbiamo intervistato il noto pizza-chef Marco Montuori per parlare di quanto \u00e8 importante oggi promuovere la cultura dell\u2019originale Pinsa 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\/pinsaromana-it-to-orient-yourself-in-the-world-of-roman-pinsa\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pinsaromana.it per orientarsi nel mondo della Pinsa Romana - Di Marco\" \/>\n<meta property=\"og:description\" content=\"Abbiamo intervistato il noto pizza-chef Marco Montuori per parlare di quanto \u00e8 importante oggi promuovere la cultura dell\u2019originale Pinsa Romana.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.dimarco.it\/en\/news\/pinsaromana-it-to-orient-yourself-in-the-world-of-roman-pinsa\" \/>\n<meta property=\"og:site_name\" content=\"Di Marco\" \/>\n<meta property=\"article:published_time\" content=\"2022-09-16T20:10:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-04-01T14:00:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/01\/pinsa-romana-cultura.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"DiMarcAdmin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"DiMarcAdmin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.dimarco.it\/notizie\/pinsaromana-it-per-orientarsi-nel-mondo-della-pinsa-romana#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.dimarco.it\/notizie\/pinsaromana-it-per-orientarsi-nel-mondo-della-pinsa-romana\"},\"author\":{\"name\":\"DiMarcAdmin\",\"@id\":\"https:\/\/www.dimarco.it\/#\/schema\/person\/1f5d7270668e519d817b3cae0a1eb5ec\"},\"headline\":\"Pinsaromana.it per orientarsi nel mondo della Pinsa Romana\",\"datePublished\":\"2022-09-16T20:10:00+00:00\",\"dateModified\":\"2025-04-01T14:00:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.dimarco.it\/notizie\/pinsaromana-it-per-orientarsi-nel-mondo-della-pinsa-romana\"},\"wordCount\":432,\"publisher\":{\"@id\":\"https:\/\/www.dimarco.it\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.dimarco.it\/notizie\/pinsaromana-it-per-orientarsi-nel-mondo-della-pinsa-romana#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/01\/pinsa-romana-cultura.jpg\",\"articleSection\":[\"Notizie\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.dimarco.it\/notizie\/pinsaromana-it-per-orientarsi-nel-mondo-della-pinsa-romana\",\"url\":\"https:\/\/www.dimarco.it\/notizie\/pinsaromana-it-per-orientarsi-nel-mondo-della-pinsa-romana\",\"name\":\"Pinsaromana.it per orientarsi nel mondo della Pinsa Romana - 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