TASTING PINSA ROMANA
AN INNOVATIVE ITALIAN BAKED PRODUCT
Healthier, More Delicious, Digestible, and Sustainable than Pizza

Pinsa Romana is a unique, innovative Italian product which has gained popularity across the world in a short period of time. It is made with a highly hydrated dough which does not include any animal fat, thereby reducing its caloric content. The flour mix includes soft wheat flour, soy flour, rice flour, and sourdough.

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The Pinsa Romana preparation process features distinct phases of production prior to final baking—including dough preparation and proofing, shaping, and pre-baking. The dough undergoes a 72-hour proofing time. As a result, Pinsa Romana is more digestible, lighter, healthier, and tastier than pizza.

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This event will give an opportunity to food operators in South Korea to know more about how such delicious Italian baked product is made. It will also introduce the production technology adopted by Corrado Di Marco, the inventor of Pinsa Romana.