When Paul Celli started Marconi Pizza over 50 years ago, he didn’t think he was doing anything special. He was simply a strict traditionalist with a love for great tasting pizza. And it was no secret that Paul expected nothing but perfection. From the amount of time the hand rolled dough needed to settle, to the freshest green peppers, Paul knew from early on that you get what you put in and that there is no compromise when it comes to quality. The result was a truly delicious pizza with an unmistakable taste that was pure Marconi.
We continue to honour Paul’s tradition and demand for quality today.
Can the taste of a Marconi Pizza be replicated? Sure. But no one else is willing to put in the time or the effort. And you’ll know it the minute you bite into our crispy signature crust, our home-style sauce, and our host of only the freshest toppings. But of course, a pizza is only as good as the people who make it. And the uncommon talent of our Pizza Makers (some even trained by Paul himself) is second to none.