When we talk about camping, a whole world opens up. Some travel by camper van, some pitch a tent by the lake, and others use a converted van. But all of these scenarios often share one challenge: the absence of a proper refrigerator, or at best, access to a small portable cooler that greatly limits your choice and quantity of food. So what do you do—especially in summer?

In summer, with rising temperatures and limited space, choosing what to eat becomes a challenge: you need foods that are long-lasting, practical to prepare, and that offer both taste and lightness.

In this article, you’ll find some practical ideas and useful tips to hit the road with the right allies. Yes, of course, pinsa is one of them—but keep reading, because we’ve got some unexpected suggestions too.

The Issue of Heat Resistance

When camping, choosing what to eat is not just a matter of taste but also of heat resistance. Without a fridge (or with a small and limited one), you need to pick foods that keep well at room temperature. But be careful: even these aren’t immune to high temperatures. Excessive heat can compromise even non-perishable foods, altering their texture, taste, or nutritional quality.

That said, the foods you bring camping should have some very specific features to strike the right balance between resilience and enjoyment:

• They should not require refrigeration (starting point);
• They should have a good shelf-life;
• They should be light, nutritious, and easy to prepare;
• They should offer variety and satisfaction for your palate.

What Foods to Bring Camping: Yes and No

When you’re getting ready to leave, every choice can make the difference between tasty, practical meals and improvised solutions that might ruin your day. The golden rule? Bring only foods that hold up well in heat and don’t require constant cold storage.

The classic staples never fail: packaged bread, breadsticks, crackers, rice cakes. They’re easy to carry, heat-resistant, and pair with nearly any meal. Canned goods—tuna, beans, corn, sun-dried tomatoes—are also essential: light, versatile, safe. The same goes for dried fruit, energy bars, and a few long-shelf-life ready meals that can be heated in minutes.

It’s better to avoid fresh foods: deli meats, soft cheeses, raw meat and fish not only pose a risk but also require continuous refrigeration, which is hard to guarantee. Stuffed pastries aren’t ideal either—they spoil quickly in the heat.

So, a smart selection is key. But if everything in your pantry looks a bit like survival food, don’t worry—there are alternatives that combine practicality and pleasure. Guess what…

A Ready, Light and Tasty Base: Ambient Pinsa

When camping, finding a meal that’s practical, tasty, and light is a daily challenge. That’s why bringing a pre-made pinsa base that can be stored at room temperature can be a game-changer.

Di Marco offers two ambient versions that are perfect for this kind of situation: the classic one—crispy and easy to digest—and the multigrain version, more rustic, rich in fiber, and with a distinctive flavor. Both are designed to be stored outside the fridge, making them ideal for a quick and customizable meal anywhere—even while camping. At home, they’re also perfect for pantry storage, freeing up fridge space.

But let’s clarify one point: “room temperature” doesn’t mean you can leave the package inside a scorching camper. Even if they don’t need refrigeration, these bases should still be protected from excess heat and humidity. The best advice? Store them in a shaded, ventilated cupboard or a thermal bag (even without ice packs) to reduce temperature swings. Alternatively, pick the coolest, driest spot in your camper or tent—away from windows or sun-exposed areas.

Thanks to their long shelf-life, the craftsmanship behind their production, and their ability to stay crispy when heated on a basic skillet or pan, these pinsas are the ideal solution for anyone who wants to eat well in nature without sacrificing taste or feeling weighed down.