Who is Marco Piccini
MAKO Pizza was born from the idea and vision of Marco Piccini, born in 1996, raised among the scent of fresh bread, a passion for cooking, and an insatiable curiosity for the world of fermentation.
From the heat of Ibiza to the cold of Trentino, from the fog of Milan to the sun of his native Tuscany, each experience has enriched his vision, shaping what MAKO is today:
a pizza that tells a story, a cuisine that moves emotions, a format that engages.
Each step of his journey allowed him to develop a personal approach, built through study, experimentation, mistakes, observation, and exchange with professionals, now blending creativity, ingredient research, the art of storytelling, and performance.
His professional path also led him beyond Italy’s borders: Marco collaborates with luxury resorts and five-star hospitality venues, works alongside chefs and local brigades, develops customized menus, and brings with him his vision of pizza as a universal language, capable of moving guests from all over the world.
Today, this wealth of experience takes shape in MAKO: a project that unites craftsmanship, aesthetics, and Italian identity.
The MAKO philosophy
MAKO is not just a service, it is not just cuisine.
It is born from a way of living pizza: as a convivial gesture, as a story to be told, as a bridge between different cultures.
For Marco, pizza is a way to speak about his land: Tuscany, with its grains, landscapes, and small local producers.
From this comes the desire to create authentic, elegant, and deeply meaningful events, where cuisine engages with guests and guides them through a sensory journey.
Every element has its own story.
The dough — the result of 48 hours of fermentation, selected organic flours, and techniques refined through years of study — is the starting point of a broader narrative that today brings together the simplicity of pizza and the warmth of barbecue.
Today, MAKO is synonymous with experience, because every event is crafted with tailor-made care: from ingredient selection, to mise en place, to the storytelling of each ingredient’s origin.
Why what we do is different
Every MAKO-signed event is designed to be unique.
We create immersive gastronomic experiences, where technique meets creativity and hospitality becomes art.<br><br>Our strength lies in a set of principles that guide every choice:
Quality
We use only organic flours and carefully selected ingredients, respecting seasonality and the territory.
Storytelling
We don’t just cook: we tell stories through gestures, aromas, and narratives that guide guests on a journey of discovery.
Flexibility
Our formats are fully modular, adaptable to the style of the event, the location, and its guests.
Elegance
Every detail — from setup to service — is part of a refined, harmonious, and carefully curated vision.
International experience
Marco has worked in high-level environments, from international resorts to Michelin-starred restaurants, bringing to your events a level of professionalism that truly makes a difference.
What we offer today
Today, MAKO supports families, couples, companies, and hospitality venues in the creation of:
Pizza Parties and live showcooking
BBQ Parties and grill-based formats
Mini Hamburger Parties for informal events
Gastronomic consulting for hotels, resorts, and restaurants
