Deli Watch
Italy’s Inventor of the Light, Airy Roman Crust Makes its U.S. Market Debut
Born from the legacy of Roman baker Corrado Di Marco — whose family has been baking for three generations — Pinsa is crafted with a proprietary blend of wheat, rice, and soy flours, and leavened with a natural sourdough starter for 72 hours. The result is a crust that’s uniquely light, airy, crispy, and highly digestible. It’s also higher in protein, lower in gluten, and contains less fat, sugar, and calories than traditional pizza dough.... Read more
4 min to read
