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Di Marco
Di Marco is an Italian bakery and dough specialist founded in 1978 in Pomezia, near Rome, by the Di Marco family. Originating as a traditional Roman bakery, the company pioneered the modern “pinsa” concept, transforming a family craft into an internationally recognized category within artisanal pizza and flatbread production.
Its specialty lies in high-hydration, long-fermentation dough bases—particularly Pinsa Romana—crafted from a blend of wheat, rice, and soy flours. This unique formulation results in a lighter, highly digestible crust with an airy interior and crisp exterior. Di Marco is especially known for its innovation in dough science, pre-baked bases for professional kitchens, and its role in popularizing pinsa worldwide as a premium alternative to traditional pizza.
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