My story

Marco Fiaschi was born in Siena. He started making pizza when he was twenty, in a restaurant in the historic center, and has never stopped.

Thirty years later, he's an instructor at the Italian Pizza School. He teaches what he learned in the field: that a good pizza isn't improvised, it's crafted.

With the right flours, at the right times, with the right mindset.

Tia Loca was founded in 1995 on Via Ricasoli, just steps from the city center. Over the past thirty years, the dough, the suppliers, and the way ingredients are selected have changed dramatically.

One thing has remained the same: the belief that pizza deserves the same respect as any other Italian dish.

Today, Tia Loca is just that: a place where you can eat authentic pizza in Siena. Organic dough, 48-hour leavening, and hand-selected DOP ingredients. Nothing more, nothing less.