Puccia and Sorriso Di Marco: what they are and how to present them, from street food to themed events
Puccia and Sorriso are based on the same dough as pinsa and are perfect for street food. And not just that...
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For everyone's who's curious like us… stories, news, recipes and secrets from the world of fine breadmaking.
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Modern pinseria: marketing tactics and tools to attract new customers
Tips and advice for acquiring new customers by exploring the full potential of digital tools—without requiring huge investments. -
Pinsa in the supermarket: a great opportunity for large-scale retail trade
In 2024, is pinsa still an opportunity for the large-scale retail trade? If so, why? We discover the history and prospects of pinsa in the supermarket -
Food delivery: offer pinsa to stand out from the competition
Food delivery is a great opportunity for the catering industry. But how can you stand out from competitors who all look the same? Pinsa is the answer -
August menu: why innovate, and how to do it with Pinsa
Offering pinsa in the August menu means having a light and digestible dish, ideal for summer -
How (and why) to become a certified pinseria
A certified pinseria is a guarantee for customers that the techniques, ingredients and processes for making the product are the right ones -
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
