Italian bakery brand Di Marco is set to showcase its Pinsa Romana range at The Italian Show in London later this month, as it looks to build awareness of the Roman-style product among UK retailers and food businesses.
The company, which created Pinsa more than 25 years ago, will present its Classic and Multigrain Pinsa Romana bases at the event at London’s Royal Horticultural Halls on 29 September.
While the event is primarily aimed at hospitality professionals, Di Marco said the products are available in chilled, ambient and frozen formats for both retail and foodservice, offering retailers an opportunity to tap into growing interest in alternative pizza formats.
Pinsa is distinguished by its high hydration and fermentation of up to 72 hours, which Di Marco says gives the product its characteristic light texture.
Michelin-starred chef Martina Caruso will demonstrate the bases at the Di Marco stand, using three recipes inspired by her Sicilian heritage and contemporary cooking style.
The Eoliana combines tomato, aubergine, almonds, baked ricotta, anchovies and capers, while the Truffle recipe pairs black truffle and chicken broth with prawns and preserved lemon. The Vegetale option uses hummus, confit cherry tomatoes and caper leaves.
Head chef of Signum restaurant and the youngest female chef in Italy to receive a Michelin star, Caruso will also appear on the show's pizza stage to discuss the history of Pinsa and its versatility beyond traditional casual dining.
“Chef Martina Caruso’s creativity and respect for authentic Italian ingredients makes her the ideal partner to showcase our Pinsa. As demand grows, we want to help more UK businesses discover its quality, versatility and authentic Roman heritage,” Vincenzo Carafa, marketing manager at Di Marco, said.
Di Marco remains a third-generation family business and exports to more than 60 countries across Europe, Asia, the US and Australia.
The company's Pinsa recipe uses a blend of wheat, soy and rice flours alongside its proprietary mother dough.