Marco Fabrin has had a lifelong love for pizza.   

Born in Italy, Marco came to New Zealand at the end of 2009 and has spent most of the last 10 years in Mount Maunganui, working in local food markets and as a private chef.

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Now, with his wife Daiana who has been with his “right hand” through all his New Zealand culinary adventures, Marco is showcasing his work ethic and incredible culinary skills at his own pizza place in Mount Maunganui, Pizzaroma—and it has customers coming back for more. 

One of the stand-out favourites is the Ham & Mushroom pizza, something that delights Marco.  

“That has been my favourite since I was a child. I think I have passed my love of this taste to the customer. It’s a traditional combo of Italian tastes, that’s why I think people love it so much.”  

The pizza dough itself is a secret recipe, refined by Marco’s years as a chef in Italy and most of the ingredients are sourced from his home country.

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“This product is different to a normal pizza. It has a longer fermentation, lower calories, lower in fat and lighter than a common pizza.”  

“We use the best we can find, not the second choice. Customers come back to tell me they love the pizza, they love the taste.” 

But Marco says he hasn’t perfected his recipe yet.  

“The hours I work are so many, and it’s easy to give up without the passion. Dedication is one of the secret ingredients. Never stop studying and finding something new.”

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