National Pinsa Day is held annually on the May 28th anniversary of Di Marco's trademark registation of "pinsa," a Roman street food turned global culinary favorite. Named from the Latin pinsere ("to stretch or press", pinsa uses a distinctive dough -- wheat, soy, and rice flours with long cold fermentation -- yielding a lighter, airier crust that's crisp outside, soft inside, and easier to digest than typical pizza. Revived in the late 1990s, pinsa blends ancient tradition with modern food science and offers endless savory and sweet topping possibilities, now enjoyed by chefs and diners worldwide.
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