The Story Behind Rosso & Stone Pizzeria

Marco Rossi grew up in his uncle’s pizzeria in Naples. He learned to stretch dough before he could ride a bicycle. After culinary school in Rome and a stint at a Michelin-starred restaurant in Milan, he moved to Durango for the mountains and the opportunity to build something from scratch.

He spent six months building the oven by hand with his uncle’s oven maker. When it fired for the first time in 2019, the first pizza out was a Margherita. He ate it alone in the empty restaurant and called his uncle in Naples.