Gluten Free Pinsa Base 32CM

Founded on passion, tradition, and innovation, the story of Di Marco begins in the 1970s, when Corrado Di Marco set out to create products that are not only delicious, but also natural and healthier. Building on his family’s baking heritage, he dedicated years to research and experimentation in pursuit of a new standard in artisanal baking.

After more than 2,000 trials exploring flour blends, fermentation techniques, and dough development, Corrado Di Marco achieved a breakthrough in 2001 with the invention of the Pinsa Romana. Made from a unique mix of wheat, soy, and rice flours, combined with mother dough and a long fermentation process, Pinsa offers a lighter, more digestible alternative with a distinctive oval shape.

The name “Pinsa” comes from the Latin word pinsere, meaning “to press,” paying tribute to traditional family practices where leftover dough was hand-pressed into a rustic focaccia. Today, Di Marco continues to honor this heritage while redefining modern bakery with authenticity, quality, and innovation at its core.