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DI MARCO CORRADO SRL
Stand: 2152
It was the 1970s when our founder, Corrado di Marco, inspired by his family's suggestions, began his research – with well over 2,000 fermentation experiments – to create products capable of combining flavour, genuineness and well-being. The rigorous, constant application of the scientific method leads to a turning point. The result came in the form of Pizzasnella in 1981, the mix of wheat and soy-based flour that allows you to make a pizza with a long leavening time, without added fats or sugars. In 2001, another innovation comes well ahead of its time. Corrado Di Marco invents the Pinsa Romana, a real revolution. Rice and Mother Dough are added to the mix of wheat and soy flour. The oval shape and a lightness guaranteed by the absence of fats and sugars convince everyone. Today there are about 7,000 Pinserias all over the world that offer our product. Since 2020 our range of products is also distributed inside the most important retailers across the world.
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