Five minutes with Siena Pizza Co

Siena Pizza Co let simple ingredients sing, just as they do in Italy. Think delicious wood-fired dough topped with authentic Italian ingredients.

Head of Marketing, Live

With 10 years' experience working in brand and content for some of the UK's biggest hospitality brands under her belt, Bella leads marketing for Togather's Live events. Owning the go-to-market strategy for festivals, stadia and event partnerships. Recent work includes the Palate Shift trend report and the concepts behind a number of Togather's biggest tender pitches.

This week, we grabbed five minutes with Marco from Siena Pizza Co to hear more about his favourite dishes, favourite TV shows, and family recipes that go back generations.

Favourite thing on your own menu?

It may sound boring but mine would be our Pizza Margherita, it lets me truly appreciate the flavours from our dough without distraction.

What would be a dream event for you to serve at?

I would love to rock up with our van to Glastonbury Festival or do something for the tv show Gordon, Gino and Fred’s Road Trip.

How do you source your ingredients?

We rely on long-standing relationships and family history in the pizza business for top-notch ingredients. Notably, Giuseppe, once a wholesale delivery driver for my dad's pizzeria in the 80s, now owns Salvo 1968, the leading Italian food supplier in the UK. We work with them to help source the best ingredients.

What’s your favourite dish from your childhood?

During my childhood, nothing could beat the allure of a Pizza Prosciutto (margherita with cooked ham). My constant requests for this dish led the pizza chefs at my father's pizzeria to a clever solution; they started teaching me to make it myself at the tender age of 5. That's where my journey into the world of pizza making truly began, and I discovered the secrets to crafting an exceptional pizza.

Do you have a secret ingredient you can share with us?

Our secret/signature ingredient has always been our pizza dough, we blend different types of Italian flours to make it, giving us something special and unique that no one can replicate.

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