FLOURS
The original Pinsa Romana
The PizzaSnella mix
Discover our products
Flour mixes, dusting flour and bases for the highest quality breadmaking. Our constant research gives rise to innovative products for professionals in the world of pizza and restaurants.
New retail pinsa
Pinsa Romana Originale, the one invented by Corrado Di Marco in 2001, is also available in Large-scale Retailers, with an exceptional image!
Made with our mix of selected flours and mother dough, after a natural leavening of 72 hours, it is rolled out by hand by master pinsaioli and stored in single or 2- piece packs, which depict the inventor Corrado himself.
Available in many versions, it is the authentic Pinsa Romana!
Training
We support professionals in the world of pizza with courses and demonstrations at our headquarters. We also provide consultations to help pinserias and pizzerias get started and manage their activities.
-
DEMOS
At our headquarters, we organise meetings and events that include hands-on demonstrations with the finest experts in the sector.
-
COURSES
To promote the art of fine breadmaking, we are committed to organising a calendar of courses for bakers held by the best professionals in the sector.
-
CONSULTING
Thanks to our considerable experience in the sector, we provide consultations for Pinserias and Pizzerias, with a customisable approach based on the client's requests.
Blog
Stories, news, recipes and secrets from the world of breadmaking. This blog is dedicated to those who are curious like us about how to transform raw materials into unforgettable sensory experiences
-
Pizza and pinsa: the opportunity for European restaurateurs.
For a restaurateur, pinsa and pizza can coexist without problems. But pinsa is a great opportunity to stand out -
How to become a pinsaiolo, from A to Z
It takes passion and sacrifice, you have to study and practice, but a job as a pinsa maker can give you a lot of satisfaction -
Pinsa, a complete menu from starters to dessert
Why not make pinsa the star of your entire menu? We have a few tips for restaurateurs
