How (and why) to become a certified pinseria

In a previous article, we gave our definition of pinseria as an innovation in the traditional pizzeria sector and explained why, in our experience, opening one today can be a real opportunity for restaurant operators. 

Let's dive a bit deeper and ask: why a certified pinseria? What added value does a certification give compared to an establishment that, while not being certified, puts in great effort and professionalism to achieve good results?

First of all, the value of the certification must be clear. It is a guarantee of quality and compliance with certain standards that go beyond the skill and dedication of the individual operator. A certified establishment adheres to specific protocols, and the certification is the assurance that it provides customers with a consistent, high-level experience. 

So, to sum it up: why is it useful to get a certification for your pinseria?

The first benefit of certification is customer trust. Knowing that an establishment is certified reassures customers about the quality of ingredients, preparation techniques, and food safety. This can be a decisive factor in customer choice. 

Pinsa is a recent innovation (2001). It is still in its early days but it is growing fast. Our research investments lead not only to new products for end consumers, but also to new techniques, processing methods, and variations of the same flour mix on which Pinsa is based.

A certification therefore means ensuring ongoing education. In fact, to keep the certification, it is often necessary to attend refresher and continuing education courses, and it is in the interest of both the pinseria and the certifying body to ensure that the evolution is continuous. That is, because consumer needs change and the product must evolve to comply with them. Pinsa owes its success precisely to this, and it would be a shame not to continue on the same path. 

A certification can open up new market opportunities. For example, Associazione Originale Pinsa Romana (the Original Pinsa Romana Association) certifies pinserias all over the world, strengthening its brand even beyond national borders. Today, opening a (certified) pinseria abroad means gaining immediate recognition through the possibility of displaying the association's trademark. In this sense, a prestigious certification is a powerful marketing tool to stand out. 

A certified pinseria receives not only training, but also support and advice from the certifying body, as it has extensive vertical experience in the same market. This includes advice on how to improve product quality, suggestions on new market trends, and access to a community of other professionals with whom to share experience and knowledge.

The higher the value of certification, the more exclusive and complex it is to gain. This strict process safeguards the quality of the product and protects the customers, so that they can trust the certified brand. 

As we have already said, the Associazione Originale Pinsa Romana is a key reference point in the world of pinsa and pinserias. Its goal is to "certify Pinserias that properly produce Pinsa, so as to highlight the venues that best represent this specialty. Pinsa will get more protection in its own sector by supporting anyone involved in it.” This means that the association selects and certifies only those establishments that respect the traditional techniques and quality standards set for Pinsa Romana. 

Like any certifying body, the Association has its own guidelines. These cover not only the technical and bureaucratic aspects of certification – that is, the process the restaurateur must follow to get certified – but also the tests to be passed (specifically, the quality control) and the protocol to follow when making Pinsa. This part is always included in the guidelines. It goes into great detail about the recipe for the dough, the weight of the balls, the size of the pinsa once cooked, and it also lays out certain requirements and restrictions. For example, you can't use a rolling pin or leavening for less than 24 hours, and you also have to use flours and other ingredients that match up with the Pinsa Romana dough. It is essential that the regulations are detailed not only to provide a clear starting point for pinseries and pinsaioli, but also, and more importantly, to make sure the process is completely transparent.

In a general sense, getting a certification is only the first step. It must then be kept and renewed over time because, as mentioned, standards change and the product evolves to comply with customer needs. 

The existence of certifying bodies is essential to ensure that the products and services offered in the catering industry meet high quality standards. Certifications (or the bodies that issue them) make sure that products that don't meet the required standards or are the result of inadequate expertise are not placed on the market, protecting consumers and promoting transparency. 

Obtaining certification offers many benefits. But remember: it doesn't replace passion, a desire to experiment and build a genuine, reliable relationship with customers. Authenticity and the ability to stand out from the competition are still the key elements for the success of a pinseria, and that’s where those who have decided to embark on this journey need to make the most of it.