The Rise of Pinsa Romana: America Gets Its First “National Pinsa Day” on May 28

NEW YORK – Pinsa is on the rise—and now it has its own day. May 28 is officially National Pinsa Day in the U.S., a new annual observance marking the rapid growth of this lighter, crispier Roman alternative to traditional pizza.

Officially established by Di Marco, the inventors of modern pinsa, through the National Day Archives, the day will celebrate the category’s growing culinary momentum across restaurants and retail shelves.

Based on the legacy of Corrado Di Marco, the Original Roman Pinsa is crafted from a unique blend of flours, a hydration of approximately 80%, and a signature long fermentation process. This decades-long evolution of Roman baking traditions results in a distinctively airy base that is quickly becoming a staple in both professional kitchens and at home. National Pinsa Day establishes a recurring moment to honor these authentic origins while introducing more consumers to the category of pinsa as a modern, premium evolution of a classic favorite.

“Today marks a historic day for pinsa,” said Corrado Di Marco, founder of Di Marco. “I am deeply proud to see something rooted in our Roman tradition embraced on this scale in the United States. I never could have anticipated this kind of journey when we began—it feels like a truly transformative milestone for pinsa and for the culture we’ve spent generations building.”

To mark the inaugural celebration, Di Marco will partner with Eataly Flatiron to launch a dedicated pinsa kiosk near Madison Square Park, NY, serving freshly prepared Original Roman Pinsa from May 27 through June 30, from 9 a.m. to 9 p.m. This activation brings pinsa directly to New Yorkers and visitors alike in one of the city’s most iconic public spaces, creating an accessible entry point for discovery and sampling.

Extending the experience beyond the kiosk, Di Marco will activate New York City on May 26, 27, and 28 with authentic “centurions” and an ornate Roman lectica (a carried throne) moving through the city. These branded figures will guide pedestrians toward Madison Square Park—because, as it turns out, all roads (and even a royal ride) lead to pinsa. Additionally, Di Marco will bring the centurion experience to cities like Los Angeles and San Francisco through social media video content.

“This is a fun celebration not just of a food product—it’s a celebration of Roman history and the arrival of a new category of food in America,” said Alberto Di Marco, CEO of Di Marco. “Pinsa brings something different to the table: lighter, more versatile, and built for how people want to eat today. National Pinsa Day marks the moment pinsa steps onto a bigger stage in the U.S., inviting more people to begin discovering what it’s all about.”

On May 26, Di Marco and I Love Italian Food will host an exclusive kickoff event at the House of Made in Italy at the Columbus Citizens Foundation in Manhattan, celebrating National Pinsa Day and its place in modern Italian gastronomy. The event will explore the category’s evolution, followed by a live pinsa tasting and an awards presentation by Italian culinary author Bruno Petronilli recognizing the top pinserias in the United States.

Follow Di Marco on Instagram at @dimarco_pinsa_usa and Facebook at @dimarcopinsausa.

About Di Marco

Founded in Rome, Italy, Di Marco is a family-run company with more than three generations of baking expertise. Renowned as the inventor of Pinsa Romana, Di Marco blends traditional Italian craftsmanship with modern innovation to produce high-quality, artisanal baked goods. From the heart of Rome to kitchens around the world, the success of Pinsa Romana has been driven by its unique flavor, unparalleled light texture, and high digestibility. Di Marco’s proprietary process and commitment to research and development—including an in-house laboratory and partnerships with specialized scientific institutions—continue to elevate the nutritional and culinary quality of its offerings. Today, Di Marco serves as a benchmark in the professional pizza and breadmaking market, both in Italy and globally.