Di Marco Corrado, an Italian maker of the Pinsa Romana type of pizza base, has sold a minority stake in itself to French private-equity firm Abénex.
The company is said to be the inventor of Pinsa Romana, asserted to be a lighter alternative to the Neapolitan pizza base.
Financial terms were not disclosed. Spayne Lindsay, an advisor on the transaction, declined to comment when approached by Just Food.
The majority of family-owned Di Marco’s annual revenues are generated in Italy, where it sells its Pinsa Romana through the foodservice channel. Its presence in foodservice amounts to more than 40 markets.
More recently, the company has launched the product into grocery stores under the Nuvola brand.
Di Marco’s origins date back to the 1970s with the supply of flour used in pizza-making. In 2001, founder Corrado Di Marco devised the recipe used to make Pinsa Romana from a mix of wheat flour, soy flour and rice.
The company, which has two factories, has sought investment to fuel its growth in Italy and in export markets.
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