Di Marco Società Benefit brings Pinsa Romana to London, a product created in 2001 from the intuition and research of Corrado Di Marco and now a symbol of contemporary Italian cuisine. Deeply rooted in its origins and officially included in the list of Traditional Agri-food Products (PAT) of Lazio, Pinsa Romana stands out for its versatility and ability to adapt to different gastronomic interpretations, cultures, and consumption occasions.

Increasingly recognized and appreciated on international markets, Pinsa Di Marco will be the protagonist, on September 29, 2026, of The Italian Show London, the event dedicated to Made in Italy excellence scheduled at the Royal Horticultural Halls in London. Created and promoted by I Love Italian Food, The Italian Show is the international format dedicated to promoting Italian agri-food supply chains abroad. Tastings, masterclasses, cooking shows, meetings, and opportunities for discussion transform the day into an opportunity to showcase Italian quality and gastronomic culture and forge new connections between producers, chefs, restaurateurs, buyers, and industry professionals.

And it is precisely the dialogue between product, territory, and haute cuisine that is at the heart of Di Marco's participation, who for the occasion will collaborate with Martina Caruso , Michelin-starred chef of the Signum restaurant in Salina. The collaboration begins with a question: can pinsa also find a place on the menu of a Michelin-starred restaurant? The answer takes shape through a masterclass in which Martina Caruso will bring her deep connection to Mediterranean Italy to pinsa Romana, exploring its versatility through ingredients and influences from her own cuisine. Pinsa thus becomes a foundation upon which to build new interpretations capable of embracing the identity of a territory and, at the same time, the language of contemporary haute cuisine.

The chef has created three creations to celebrate this encounter. Eoliana is a direct homage to her roots: tomato sauce, eggplant, almonds, baked ricotta, anchovies in oil, and capers create a Mediterranean recipe that brings Rome and the Aeolian Islands together, combining the flavors of Sicily with the crunchiness and lightness of pinsa. With Tartufo, one of the hallmarks of Martina Caruso's cuisine emerges: the dialogue between land and sea. Chicken broth, shrimp, black truffle, and salted lemon create a more intense and contemporary dish, where seemingly unrelated ingredients find balance on pinsa. The Vegetale concludes the menu, a fresh and Mediterranean dish made with hummus, caper leaves, and confit cherry tomatoes. A handful of carefully selected ingredients demonstrate how even a simple composition can have a precise identity and transform pinsa into a space open to creativity.