Marco Fabrin Chef

Marco Fabrin Chef ITALIAN PIZZA CHEF in NZ

International Pizza Chef Consultant & Trainer. All levels courses. In NZ & online classes. Languages: Italian, English and Spanish.

- International Pizza Consultant & Trainer.
- Personal Chef. As an Italian person, I love food. I have worked professionally with dough since 2015 in Italy and I brought all the experience to New Zealand. I am a passionate and perfectionist pizza chef. If you are like me, contact me for presential/virtual courses (all levels). If you like what I cook, contact me for regular Italian meals or catering in Tauranga.

04/04/2026

Not Italian… but I had to try 😄🇮🇹
Hot Cross Buns are everywhere here in NZ during Easter, so I made my own version.

And WOW 🫠

30/11/2025

🇮🇹 This pizza brings back memories…
Every time I make pizza in teglia romana, I think of my old pizzeria “Pizzaroma” and a lot of beautiful memories come back 🧡

Even though I no longer have the same flour I used in the shop, I learned to adapt here in 🇳🇿 with the Italian flours that are easy to find… and the result is still amazing 💪🔥

Today’s version is topped with fresh vegetables, light, colourful and full of flavour.
These photos are from a course I taught recently and I’m really proud to share my experience with others 🍕❤️

Making pizza will always be my passion.
A slice of Rome, wherever life takes me.

Every homemade panettone tells a story... the story of the baker (🙋) who stays awake all night, waiting for the dough t...
26/11/2025

Every homemade panettone tells a story... the story of the baker (🙋) who stays awake all night, waiting for the dough to rise...

Would you like some? send a PM for more info😊

From early morning… making impasto for my panettone!Honestly, I believe panettone should be enjoyed all year round, not ...
09/11/2025

From early morning… making impasto for my panettone!
Honestly, I believe panettone should be enjoyed all year round, not just for the holidays 🎄😋

What do you think?
👉 Should panettone be a Christmas tradition only, or a treat for every season?

Let’s settle this debate in the comments


20/10/2025

💥 When Roman pizza meets perfection, this happens 👇

Cold-fermented for 48 h, mixed in the Sunmix , baked in the
The result?
A cloud-light crumb with that unmistakable Roman crunch 🤌

Who’s brave enough?
🏷️ Tag a friend who could finish this whole tray alone 😅
Click ❤️ if you’d eat this every day!

🤩 Pizza nerd stats:
Hydration 75 % | Platea 310 °C | Crunch Level = Legendary ⚡

Save this reel to try the method 🔒
and follow 👉 for real Italian pizza inspiration 🇮🇹

Tonight a beautiful Napoletana " Verace":is the authentic style of pizza born in Naples, Italy, and protected by strict ...
04/10/2025

Tonight a beautiful Napoletana " Verace":
is the authentic style of pizza born in Naples, Italy, and protected by strict traditional standards.

This pizza stands out for its low cornicione and low-hydration dough, giving it a compact texture and balanced flavor.

Simple toppings: Mutti sauce and Pecorino Romano cheese, Fresh Basil.

Cooked in my oven at 480° for 90 seconds.

Today TONDA ROMANA🍕✨Ultra-thin, perfectly crisp, with that low rim that sets it apart from the Neapolitan style. Light, ...
14/09/2025

Today TONDA ROMANA🍕✨
Ultra-thin, perfectly crisp, with that low rim that sets it apart from the Neapolitan style. Light, delicate, yet full of character.

The dough was made using an indirect method with a polish preferment, 48-hour cold fermentation and a 6-hour final proofing at room temperature.

For this creation, I chose a balance of freshness and intensity:
🫛 Cream of peas – smooth and naturally sweet
🧀 Fiordilatte mozzarella –
🥓 Pepper Pancetta
🍃 Fresh Basil

Cooked at 360° for 2.5/3min
Using my top

The result? A pizza that combines the signature crunch of Roman-style dough with toppings that play in harmony, delivering flavor in every bite.

Today my Pizza bucata with homemade basil pesto and cherry tomatoes.Perfect with a nice Aperol Spritz!🍹Straight dough me...
19/07/2025

Today my Pizza bucata with homemade basil pesto and cherry tomatoes.
Perfect with a nice Aperol Spritz!🍹

Straight dough method, 24h cold ferm. plus 4h warm fermentation 🫧

Tonight Roman Pizza or better Pinsa Romana... One of my favorite and also one of most challenging to make properly. It h...
02/04/2025

Tonight Roman Pizza or better Pinsa Romana... One of my favorite and also one of most challenging to make properly. 

It has been already one year since we closed down Pizza Roma 😢 and
this reminds me the amazing moments we lived making this pizza at the shop for thousands of lovely customers ♥️

But now it's time to eat it!
Buon appetito!

Even if Christmas is gone, making and having a Panettone is always a treat 😍Today's taste is..Dark and White chocolate, ...
16/01/2025

Even if Christmas is gone, making and having a Panettone is always a treat 😍

Today's taste is..Dark and White chocolate, Raisins, Berries and Dried Fruit! 🤤

Today it was time for her, the Queen Margherita 👑, a celebration of simple and fresh ingredients with extra cherry tomat...
20/09/2024

Today it was time for her, the Queen Margherita 👑, a celebration of simple and fresh ingredients with extra cherry tomatoes and fresh basil thx to

Neapolitan style pizza, 260gr dough ball, 32 cm diameter, 48 hours fermentation using a b**a pre-ferment.

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