The artisanal production of pinsa: why it is an important value

Artisanal and industrial production represent two different approaches to food preparation: the former is focused on tradition, the latter more on standardisation and efficiency. Although both have strengths and weaknesses, there is no doubt that artisanal production is an added value for the consumer. 

It is important to emphasise that there is no single right or wrong way to process food, since as mentioned, each method has its advantages and limitations. However, it is undeniable that artisanal production creates a stronger connection between the producer and the result of his work. Artisans devote time and energy to each step of the process, using skills and knowledge handed down over time. Experience is on their side. This approach allows culinary traditions to be preserved, enhancing the authenticity and genuineness of the dishes.

The machines emulate the craftsman's skill. Production is subject to strict rules and regulations to ensure the safety of the consumers. By definition, industrially produced food is standardised: recipes are identical and ingredients are dosed uniformly. The products that come off the production line may certainly be of the highest quality, but they are hardly discernible. In many cases, standardisation is an advantage, which is reflected by the extensiveness of distribution and by the price, but machines cannot fully replicate the craftsman's manual skill, which results in those micro-variations (and even imperceptible errors) that give products their uniqueness. 

In baked goods, craftsmanship is the rule: from the preparation of the dough to the baking, experience creates those slight deviations from the standard that give life to the magic of the product. Artisanal production is closely linked to tradition and allows customisation and adaptation to the individual needs of consumers. Artisans have the freedom to make slight modifications to traditional recipes in order to create unique products that meet food preferences, diet requirements or the specific desires of customers. The product changes, evolves, but only artisanal production provides the right dynamism to indulge this trend. 

What has just been stated also applies to pinsa. Artisanal pinsa is based on traditional techniques that require specific skills, particularly related to the characteristics of the dough. The choice and combination of flours play a fundamental role, but the craftsmanship, the proportions of the ingredients and manual skills are also essential to get a perfectly hydrated and properly risen product. The artisan takes the time to ensure that the ingredients create a perfect mixture, developing the combination of flavours and textures that is the hallmark of pinsa.

Restaurateurs, as well as amateur enthusiasts, can create an artisanal product of the highest standard from flour mixes ; also our pre-cooked bases are the result of artisanal production, and they offer the palate all the benefits of a slow and meticulous process. Our pre-cooked pinsa bases are handmade, which might seem almost unbelievable having to satisfy an ever-growing market that now spans the globe; however, our expert pinsaioli take the time to manually roll out the bases by hand, which are then quickly pre-cooked and immediately blast chilled to fully preserve taste and freshness. In this way, we ensure that even the pre-cooked bases keep the same quality as freshly prepared pinsa, as well as the respect for the tradition inaugurated and constantly improved by the Di Marco family. 

For us, it is a source of pride to think that products enjoyed on the other side of the planet are the result of the passion and research we have been putting into them since 2001. And we are equally aware that part of our success has come from never betraying our tradition and values.