{"id":2918,"date":"2024-06-13T06:38:00","date_gmt":"2024-06-13T04:38:00","guid":{"rendered":"https:\/\/dimarco.it\/?p=2918"},"modified":"2025-05-20T15:18:58","modified_gmt":"2025-05-20T13:18:58","slug":"baked-goods","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/en\/news\/baked-goods","title":{"rendered":"Baked Goods: What They Are, Which They Are and the Positioning of Pinsa"},"content":{"rendered":"

Each of us has a different relationship with food, which depends on personal tastes, traditions and individual nutritional needs. Those who travel often recognize diversity as an extraordinary value and an inexhaustible source of enrichment; however, they also recognize that there are foods that are common across the world<\/strong>, albeit with their variants and specific elements. Among these, there are baked goods. <\/strong><\/p>\n\n\n\n

What is meant by baked goods?<\/strong><\/h2>\n\n\n\n

So let's start with a definition: what do we mean by baked product? <\/p>\n\n\n\n

Baked goods are a broad category of foods made from cooking dough made from flour, water and yeast. <\/strong>Processing and cooking vary depending on the type of product you want to obtain.<\/p>\n\n\n\n

All over the world, Bread is the most well-known, appreciated and consumed baked product<\/strong>It is a very ancient food, of which there are testimonies dating back to 12,000 BC and which, in its first formulation, included the grinding of a mixture of cereals between two stones and the formation of a dough to be cooked on a hot stone<\/strong>The concept of leavening, a cornerstone of baked goods, can be traced back to the Egyptians and dates back to 3,000 BC. <\/p>\n\n\n\n

The importance of baked goods in food culture <\/strong><\/h2>\n\n\n\n

Every country and region has its own baked specialties<\/strong>, ranging from bread to sweets, from pizza to pitta<\/a>. Everywhere, they are a source of nourishment, but also of social connection and celebration of events, as well as vehicles of cultural transmission<\/strong>, passed down from one generation to the next. <\/p>\n\n\n\n

In Europe, for example, wheat bread is the most important source of carbohydrates in the diet and an essential element of nutrition<\/strong> of each. But there are an infinite number of local variations: for example, in colder countries it is common to eat rye bread, which is more resistant to low temperatures and has a higher quantity of proteins. <\/p>\n\n\n\n

Without any claim to completeness, in Italy we have baked goods such as breadsticks, piadina, focaccia, pizza, pinsa, Altamura bread and carasau bread, in France baguettes and brioches, in Germany pretzels and vollkornbrot, in Spain pan de pay\u00e9s and so on. <\/p>\n\n\n\n

What are the typical baked goods?<\/strong><\/h2>\n\n\n\n

Baked goods vary greatly from one culture to another, and it is almost impossible to summarize them all in one summary. We can, however, mention some of the most common and transversal to various cultures.<\/p>\n\n\n\n

Bread<\/h3>\n\n\n\n

Available in many varieties, shapes and textures, including French baguettes, pita breads, Indian naans and many more.<\/p>\n\n\n\n

Baked sweets<\/h3>\n\n\n\n

This category includes a wide range of sweets prepared through baking: cakes, biscuits, brioches and many others, each with its own recipe and uniqueness.<\/p>\n\n\n\n

Pizza<\/h3>\n\n\n\n

An iconic Italian dish, more precisely from the Neapolitan tradition, it is popular throughout the world with a variety of regional styles that reflect local preferences.<\/p>\n\n\n\n

Savoury Pastry<\/h3>\n\n\n\n

Among the most common products we find the quiches<\/em> French, focaccia and calzones, but also empanadas<\/em> Argentine and borek<\/em> Turkish, which offer a successful combination of ingredients and flavours.<\/p>\n\n\n\n

Flat breads<\/h3>\n\n\n\n

This category includes dishes such as tortillas, chapati (a flat bread typical of Indian tradition), roti (Pakistan, Bangladesh, Nepal and Sri Lanka), lavash (Caucasian region) and many others, often used as accompaniment for main dishes<\/strong> or as a base to fill.<\/p>\n\n\n\n

Pinsa among baked goods: the role of innovation<\/strong><\/h2>\n\n\n\n

The pinsa It is a baked product<\/strong>, just like bread, pizza and focaccia. However, it has distinctive characteristics that go far beyond its shape and have contributed significantly to its success in Italy and abroad. <\/p>\n\n\n\n

The positioning of the grip depends largely on the differentiation combined with a strong innovative contribution and relevance for the target audience<\/strong>. Innovation, in particular, is the key element: in a sector so rooted in the food traditions of every country, region and city, it is very difficult to introduce something new and make it a success<\/strong>. To take it to the extreme, it is like wanting to take bread off our tables to make room for something else: extremely difficult, if not almost impossible.<\/p>\n\n\n\n

Yet, the pinsa has conquered a very interesting positioning in the market<\/strong>. It is offered in pizzerias, restaurants, pubs, not to mention \u2013 obviously \u2013 pinserias. And this is mainly due to its innovative nature, combined with the ability to intercept consumer needs<\/strong>, which for more than a decade has been asking (from baked goods) a perfect mix of taste, digestibility and lightness<\/strong>. <\/p>\n\n\n\n

The success of the pinsa is therefore nothing by chance: even today, more than 20 years after its creation (2001), the pinsa conquers large sections of the public because it maintains the exquisite character of baked goods but reduces the negative perception of them<\/strong>, which is precisely that of an energetic, heavy food, indicated only for heavy meals. Unlike this, pinsa is also an excellent aperitif, a snack for bars and restaurants (but also for an evening with friends), an accompaniment to the main meal<\/strong>, a light and delicious dessert. <\/p>\n\n\n\n

Additionally, the Di Marco grip is available in all possible variants<\/strong>: <\/p>\n\n\n\n