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About this Business
From Our Editors
Pasquale Giammarco moved to the United States when he was 9 years old, but his family made sure to teach him the merits of Italian-style pizza making. Giammarco learned by doing, working in his family’s pizzeria while he grew up, and when he became of age, he branched off to start his own establishment. He focused on making his dough fresh daily and creating his own sauce recipe and cheese blend. Though Marco’s Pizza has expanded from its flagship store to include more than 320 franchised locations, all of Giammarco’s standards remain in place.
Today, Marco’s Pizza has added to Giammarco’s original, pizza-centric menu. Now, diners also can opt for family-style meatball platters—served with CheezyBread that feeds up to four people—or steak-and-cheese subs. As for dessert, Marco’s has that covered, too: the cooks sprinkle cinnamon and sugar on fresh-baked dough, which customers can dip in vanilla frosting.