Di Marco brings authentic Pinsa Romana stateside

BACK TO ALL NEWS

Di Marco brings authentic Pinsa Romana stateside

23 Jun 2025

Lily Cota

Lily Cota is a writer, editor and photographer from Kansas City, Missouri. She graduated from Missouri State University with a Bachelor of Science in English and a minor in Photography. When she’s not writing, you can find her reading fantasy novels, thrifting, trying out local coffee shops and spending time with her nieces.

NEW YORK — Di Marco, the original creator of Pinsa Romana, is officially introducing the Roman crust to the US market.

“As the inventor of the original Pinsa, I’m proud to introduce this authentic Roman specialty to American consumers,” said 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.”

Di Marco’s Pinsa Romana dough provides retailers and foodservice providers with a premium ingredient to craft high-quality, better-for-you pizza options. Pinsa is made with a proprietary blend of wheat, rice, and soy flours, and leavened with a natural sourdough starter that has been fermented for 72 hours.

The crust is light and crispy, with higher protein levels and less gluten than traditional pizza dough.

“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,” Corrado Di Marco added.

“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.” — Corrado Di Marco | founder | Di Marco

To support its expansion, Di Marco has established a dedicated branch in the US, strengthening its ability to serve customers nationwide. All products will continue to be produced in Italy, preserving the company’s quality, heritage and Italian tradition.

“The US is a strategic step in Di Marco’s evolution, and we’re thrilled to be entering such a dynamic and diverse market,” said Lorenzo Tedeschi, Di Marco’s GM 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.”

Di Marco’s Pinsa will be available par-baked and frozen for foodservice and refrigerated for retail.

The baking company is also introducing Sorriso to the US — a semi-open shell-shaped creation with the same blend of flours and sourdough used in its Pinsa.

Advertisement

BACK TO ALL NEWS