Chefs describe pinsa as a “blank canvas” that unleashes their creativity. Unlike traditional pizza, which often comes with set expectations, pinsa welcomes innovative toppings and presentations. Its oval shape and sturdy, airy base allow for both savory and sweet creations, and even applications beyond pizza – think gourmet flatbread sandwiches or dessert pinsas. This versatility lets restaurants offer something unique and tailor-made for their menu​.

Sapori Lab provides Di Marco’s pinsa bases in a par-baked form, which means they are partially baked and ready to use. For busy kitchens, this is a huge advantage – no need to spend days prepping dough. The pre-cooked pinsa bases can be stored easily (with a long shelf life of up to 18 months frozen) and are ready to finish in just minutes​. This not only speeds up service (you can serve a fresh pinsa in about 5 minutes) but also reduces waste and removes the guesswork from dough-making. Even chefs without specialized pizza training can achieve consistently excellent results, serving perfect pinsas every time.

Adding Pinsa Romana to a menu helps a restaurant stand out in a competitive market. With its growing popularity and word-of-mouth buzz, pinsa attracts foodies who seek new experiences. Restaurants offering pinsa give diners a lighter, healthier alternative to pizza without sacrificing flavor, aligning with the modern diner’s desire for healthy yet tasty options​. Featuring authentic Pinsa Romana also signals quality and authenticity, enhancing the establishment’s reputation. Many of our partner venues have found that once customers try pinsa, they often come back just for that. In short, pinsa can be a signature offering that sets you apart from the crowd.