LET’S TALK ABOUT
LET’S TALK ABOUT PINSA
You read it right: it’s pinsa, not pizza
- Crunchy on the outside
- Soft on the inside
- Poor in fats and sugars
- Very digestible
- Super versatile
- Ready in 5 minutes
Want to know how it’s made?
Pinsa dough is created from a blend of wheat, rice and soy flours, leavened with mother dough for 72 hours. It is then kneaded strictly by hand: fingers are used to squash it until the typical bubbles appear, then it’s worked until it’s oval-shaped.
The result? Our Pinsas are crunchy and delicious, with low contents of fats and sugars. They’re low in calories and highly digestible.
Makes it crunchy on the
outside and soft on the inside
Retains water in the dough
Nourishing with low fat contents
THIS IS PASSION
your tummy happy
I’m Corrado Di Marco and Pinsa was an insight I had one day. Mine is a family of pizza makers and bakers. We’ve always worked to hand down the culture of good food from one generation to another.
Naturalness and wellness are the keywords on which our research is based. We wanted to create a lighter dough, more digestible than pizza, with a surprising taste.
So we began experimenting with flours and fermentation. Finally, in 2001, I perfected my original recipe, and thus Pinsa Romana Di Marco was born.
Up to that point I had poured my heart, passion and experience into the project. Now it’s time to show the face behind the effort! So when you see my face at the supermarket, you can be sure it’s the true, authentic Pinsa by Di Marco. Give it a try!