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Naturally, the Italian Way started back in the old world. This is where the founder of Marco's Pizza, Pasquale "Pat" Giammarco, learned as a young boy the importance of doing things the right way. When he was nine years old, Pasquale moved with his family from Sulmona, Italy to America and he brought the Italian Way with him. Pat founded Marco's Pizza in 1978 and has been providing people with authentic Italian quality and primo moments ever since. At Marco's, dough isn't just about flour and water, it's about premium flour. It's about the perfect water-to-air temperature ratio. Because great pizza dough isn't made overnight, it's made fresh in every store, every day.