Founder & Head Chef
Marco Della Rosa
The visionary behind Marcos, Marco has spent 20+ years perfecting the art of marco's pizza. His grandmother's sauce recipe still anchors every menu.
20+
Years of Craft
Our Beginning
The Marcos Story
Marcos was born from a single belief: that great marco's pizza starts with honest ingredients, skilled hands, and a genuine love for food. Our journey began right here in Tariffville, Connecticut, where founder Marco Della Rosa first fired up his oven in 2003.
What started as a neighborhood takeaway quickly grew into something larger — a place where families gathered, friends celebrated, and everyone left satisfied. Marco brought recipes handed down through three generations, refining them with locally sourced produce and a commitment to consistency that has never wavered.
"We don't cut corners on quality. Every marcos pizza that leaves our kitchen carries our name — and our reputation — with it."
Today, Marcos serves thousands of guests each month, yet the spirit remains the same as that first night: bold flavors, fresh dough, and a warm welcome for everyone who walks through the door.
View Our Menu
Why We Exist
Our Mission & Vision
Every great marcos pizza tells a story. Ours is one of community, craft, and an uncompromising standard for quality in every bite.
Our Mission
To deliver authentic marco's pizza made with premium ingredients that bring people together — every day, every order, without compromise.
Our Vision
To become the most loved marco pizza destination in Connecticut — where every guest feels like a regular and every meal feels like home.
Our Promise
Fresh dough daily, hand-selected toppings, and a team that takes pride in every pie. When you order from Marcos, you're always getting our best.
What Drives Us
Our Core Values
Six principles that shape every decision we make — from sourcing ingredients to serving our guests.
Fresh First
We source local, seasonal ingredients whenever possible. No shortcuts — every topping is prepared fresh each day before service begins.
Community Roots
Tariffville is home. We give back through local sponsorships, events, and partnerships that strengthen the neighborhood we love.
Craft Excellence
Our pizzaiolos train for months before touching a dough. We believe true marco pizza mastery is earned through patience and practice.
Guest First
Every guest interaction matters. We listen, adapt, and go the extra mile to ensure each visit ends with a smile and a full stomach.
Sustainability
We use eco-friendly packaging, minimise food waste, and partner with responsible suppliers. Good food should leave a light footprint.
Integrity Always
We say what we mean and deliver what we promise. Transparent pricing, honest ingredients lists, and respectful service — always.
Where We've Been
Our History
Two decades of growth, milestones, and delicious marcos pizza — here's how we got to where we are today.
2003
The First Oven
Marco Della Rosa opens a modest takeaway on Main St, Tariffville. A wood-fired oven, three recipes, and a neighbourhood hungry for something real.
2007
First Expansion
Growing demand leads to a full dining room renovation. Marcos doubles seating capacity and introduces dine-in service, bringing families together over marco's pizza.
2011
Award-Winning Crust
Marcos wins "Best Artisan Pizza in Connecticut" at the Northeast Food Awards — putting our signature thin-crust marco pizza on the regional map.
2015
Delivery Launches
We launch our own delivery fleet, bringing fresh marcos pizza directly to homes across Tariffville and neighbouring towns — hot, on time, every time.
2019
Going Green
Marcos commits to 100% compostable packaging, local farm partnerships, and a zero food-waste kitchen programme — delicious and responsible.
2024
20 Years & Beyond
Celebrating two decades of craft, Marcos launches online ordering, a new catering service, and an updated menu — while staying true to that original recipe Marco wrote in 2003.
The People Behind the Pizza
Meet the Marcos Team
Our passionate crew brings skill, heart, and a genuine love for marco's pizza to everything they do.
Sous Chef
Sofia Reyes
Trained in Naples and Connecticut, Sofia brings Old World technique to every marcos pizza that leaves the kitchen. She designed our seasonal specials menu.
General Manager
James Carter
James ensures every guest leaves happy. With 10 years in hospitality management, he leads our front-of-house team with warmth and professionalism.
Catering & Events
Priya Patel
Priya brings marco pizza to weddings, corporate events, and celebrations across CT. She orchestrates every detail so your event is perfect.
Interested in joining the Marcos team?
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