About
What's in a Name?
Lo Zio means "The Uncle" in Italian — the affectionate name Chef Marco Aromatario’s nephew calls him every day. It’s more than a nickname; it’s a symbol of family, tradition, and the bond that inspired everything we do.
The menu at LoZio Osteria is built from that same love — a collection of Marco’s family recipes, rooted in the rich flavors and memories of growing up in Southern Italy. Every dish is a tribute to where he comes from, and the family that fuels his passion.
About Chef Marco Aromatario
Some chefs are born in kitchens. Marco Aromatario was born with flour on his hands and fire in his heart. Raised in the sun-soaked south of Italy, Marco crafted his first Neapolitan pizza at just 13, long before he could even drive the family Vespa.
In 2011, he opened his first restaurant in the quiet town of Pedrengo, pouring heart and soul into every dish. But dreams have no borders. In 2013, Marco packed up his life, left everything familiar behind, and landed in the United States with nothing but ambition and a stubborn love for the craft.
Today, San Pedro, California is home. Marco is a proud husband to his wife, Saira—a force herself, serving in the Armed Forces—and a doting father to their spirited three-year-old daughter. When he’s not behind the pizza oven, he’s behind a guitar or a drum kit, trading marinara for metal riffs.
After years spent consulting and training pizzaiolos across Southern California, Marco felt the pull to build something that was truly his. In 2024, he and his nephew launched LoZio Pizza Mobile—a pizza truck that quickly became a South Bay favorite. What started as a hustle turned into a movement: food that felt like family, wherever it went.
LoZio Osteria is the next chapter of that story—an invitation to sit down, raise a glass, and taste what happens when tradition, rebellion, and a whole lot of love come together.
