In the 70s Corrado Di Marco began his research path and in 1981 he perfected the Pizzasnella recipe, a mix of wheat and soy flours that allows you to make a long-leavened pizza, without added fats and sugars. Pizzasnella sets a new standard in the world of pizza with lighter and more digestible doughs, which combine: taste, naturalness and well-being. In 2001, from a brilliant intuition and in-depth research on fermentation, Corrado invented Pinsa Romana, a revolution in the bakery world: a cutting-edge dough, with a mix of selected wheat, rice and soy flours, with sourdough, for a long leavening according to the ancient and natural method. High hydration, alveolation, elongated oval shape: Pinsa Romana releases an authentic flavor and is light and digestible, because it is low in fat and sugar, ideal for any occasion, with both sweet and savory toppings.