Di Marco brings Original Pinsa Romana to U.S. market
The pizza crust can be used by retailers and foodservice providers.
Courtesy of Di Marco
Di Marco, the original creator of Pinsa Romana, is officially bringing its Roman crust to the U.S. market. Reportedly known for its light texture, handcrafted quality and versatility, Di Marco’s Pinsa Romana is an ingredient for retailers and foodservice providers seeking to offer health-conscious options to traditional pizza, the company says.
Born from the legacy of Roman baker Corrado Di Marco—whose family has been baking for three generations—Pinsa is crafted with a proprietary blend of wheat, rice, and soy flours, and leavened with a natural sourdough starter for 72 hours. The result is a crust that’s light, airy, crispy, higher in protein, lower in gluten, and contains less fat, sugar, and calories than traditional pizza dough, Di Marco notes.
“As the inventor of the original Pinsa, I’m proud to introduce this authentic Roman specialty to American consumers,” says Corrado Di Marco, founder of Di Marco. “When I created Pinsa Romana in 2001, my goal was to develop something that honored tradition while transforming how people experience pizza. After thousands of fermentation experiments and decades of refinement, it’s deeply meaningful to now share Pinsa Romana with the United States—a country that truly values great Italian food and culinary innovation.”
Pinsa was created through the fusion of Corrado’s and his wife Benilde’s expertise—his knowledge of baking and her background as a nutritionist biologist—to ideally offer a healthier, more nutritionally balanced alternative to traditional pizza. Today, their sons, Alberto, Enrico, and Francesco, have each played a role in the company’s success, continuing to build on the family’s tradition of innovation and quality, the company says.
To support its expansion, Di Marco has established a dedicated U.S. branch, strengthening its ability to serve restaurants, fast-casual concepts, catering providers, and retail partners across the country. All products will continue to be produced in Italy.
“The U.S. is a strategic step in Di Marco’s evolution, and we’re thrilled to be entering such a dynamic and diverse market,” says Lorenzo Tedeschi, Di Marco’s General Manager for North America. “With our first Fancy Food Show on the horizon this summer, we’re eager to introduce American foodservice professionals and retailers to our signature creation—one that blends tradition, quality, and nutritional benefits. The U.S. represents a cornerstone of our global expansion and the beginning of Di Marco’s next chapter.”
Available par-baked and frozen for food service and refrigerated for retail, Pinsa offers many formats to meet the needs of each client. This format allows both operators and retailers to deliver restaurant-quality results with minimal prep and quick turnaround, the company says—ready in just five minutes in an oven or air fryer. Designed for maximum creativity and efficiency, Pinsa can be topped before baking or finished with fresh ingredients afterward.
Di Marco will make its official U.S. trade debut at the Summer Fancy Food Show in New York City, marking the company’s first appearance at the event. Attendees are invited to visit Di Marco in Hall 3A at Stand 3120-3122 to sample Pinsa Romana and learn more about its applications across foodservice and retail.
Building on its spirit of innovation, Di Marco is also introducing Sorriso to the U.S.—a semi-open shell-shaped creation designed to embrace fillings with creativity and ease, made with the same blend of flours and sourdough used in its Pinsa.
Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!
