Di Marco Corrado srl
Di Marco is a family-owned company that has transformed the art of baking into a symbol of Made in Italy, becoming one of the industry leaders thanks to the invention and market introduction, as early as the 1980s, of lighter and more digestible flour mixes for pizza. These mixes make it possible to create doughs that never compromise on taste while meeting the needs of modern consumers.
In the 70s Corrado Di Marco began his research path and in 1981 he perfected the Pizzasnella recipe, a mix of wheat and soy flours that allows you to make a long-leavened pizza, without added fats and sugars. Pizzasnella sets a new standard in the world of pizza with lighter and more digestible doughs, which combine: taste, naturalness and well-being.
In 2001, from a brilliant intuition and in-depth research on fermentation, Corrado invented Pinsa Romana, a revolution in the bakery world: a cutting-edge dough, with a mix of selected wheat, rice and soy flours, with sourdough, for a long leavening according to the ancient and natural method. High hydration, alveolation, elongated oval shape: Pinsa Romana releases an authentic flavor and is light and digestible, because it is low in fat and sugar, ideal for any occasion, with both sweet and savory toppings.
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