Marco’s Pizza founder Pasquale “Pat” Giammarco moved to the U.S. from Italy when he was 9 years old, and grew up working in his family’s pizzeria. Later, he got on board in making high-quality pizza by using a secret sauce recipe he developed and refined with his father.
Marco’s focuses on three key areas — dough, sauce and cheese. The dough is made fresh daily, the sauce is blended with imported spices and three types of vine-ripened tomatoes and it's topped with an exclusive mix of three fresh cheeses.
Today, there are 450 Marco’s Pizza stores in 34 states and the Bahamas. Marco’s menu has also grown over the years to include hot sub sandwiches, salads and Cheezybread for carryout or delivery.
SurfKY Lead News Reporter
Photo by Amber Averitt
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