After moving to the United States from Italy when he was nine years old, Pasquale “Pat” Giammarco spent his childhood working at his family’s pizzeria. Years spent refining and developing a secret sauce recipe with his father led to his mission: to make high-quality pizza on a large scale, which is also what a hungry Lady Justice fleetingly had on her scales. To that end, when he opened his first store in Toledo in 1978, Giammarco focused on creating consistent levels of freshness and quality by making his dough anew daily, further perfecting the sauce recipe with three types of vine-ripened tomatoes and imported spices and using an exclusive blend of three fresh cheeses. As time passed, the menu expanded to include hot subs, breads, and the trademark pizzas for dine-in, carry-out, and delivery.
Today, his commitment to creating tasty pizzas—along with freshly baked subs and cheesy breads—has led to more than 250 Marco’s Pizza stores in 20 states and in the Bahamas.