Pinsa Romana Originale ®
Pinsa was invented by Corrado Di Marco in 2001, thanks to an intuition that was both the result of his long experience and his great passion for bread.
By combining scientific research with his grandfather’s teachings on ancient bread-making techniques, Corrado was able to understand and improve the nutritional factors, as well as create an exclusive and unrepeatable product – a true revolution in the pizza business.
The mix of flours used to prepare Pinsa Romana (wheat, soy, rice and natural yeast), the high level of hydration and the completely different pizza production process compared to the traditional one, make this product unique in terms of quality and of indigestion.
Characteristics that make Pinsa successful are the use of rice flour, which is essential for the Pinsa production process as well as the natural leaven (lievito madre).
The distinctive shape of a Pinsa is not round, but rather oval. In addition to its visual characteristics, the product stands out due to several factors:
• Slow rising (at least 48 hours)
• Highly hydrated yeast (about 90%)
• Flour mix with fewer calories compared to pizza flour
• There are no animal fats in the dough
• Low use of olive oil
• Its crispy dough, its delicacy and its aroma
Pinsa today: a global success
Pinsa’s development in the market started about 10 years ago.
Today, there are more than 5,000 Pinserias worldwide and thousands of customers who know the characteristics and peculiarities of this product.
In addition, the company Di Marco started manufacturing the product Pinsa Gelo a few years ago (with a shelf life of 18 months).
All Pinsa Romana bases are meticulously distributed by hand in the production centers and prepared with a special system that preserves the quality of the product after quick freezing, so that Pinsa’s standards always remain high and uniform.
