Corrado Di Marco’s pinsa, an idea turned into business: born in 2001, it is now exported to 70 countries around the world
The successful Roman alternative to pizza is the result of a brilliant intuition, long experimentation and a mix of wheat, rice and soya flours, leavened with sourdough for 72 hours. Each base is prepared by hand, thanks to 250 pizza makers, in the Guidonia factory Read the article
