Supplier community
Five minutes with Siena Pizza Co
Written by
Bella Jolly
Brand Lead
With 10 years' experience working in brand and content for some of the UK's biggest hospitality brands under her belt, Bella takes ownership of the Togather brand. Bella's passion for the events industry shines through in her work, ensuring the stories of amazing suppliers and unforgettable events are effectively communicated through various mediums such as video, photo and the written word.
Outside of work, she can be found scrolling TikTok or enjoying a spicy margarita.
Published on Wed 10 January 2024
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.