IN THIS ISSUE · SPRING 2026 — Read the cover story
What began as a love for cooking now lives on through Marioochi’s Pizzeria, The Coffee Collective, and Formaggi Cheese & More, three spaces designed to bring people together.
John and Maryangela Rippberger did not set out with a grand plan to build multiple businesses. What they did have was a shared passion for food, for people, and for creating spaces where both could come together. Over time, that passion naturally evolved into three distinct concepts that now serve the community of Sparta, Tennessee in meaningful ways.
Maryangela grew up in San Diego, California, while John is from the Duluth Minnesota area. Though neither is originally from Tennessee, their journey here came through work with a phone company. What followed was something they never could have fully planned.
“I honestly had no idea we would end up owning multiple places,” Maryangela says. “It was just a natural progression out of what we wanted to do.”
For Maryangela, the love of food started long before any business.
She grew up cooking alongside her great aunt, rooted in a family tradition that traces back to La Spezia and Piacenza, Italy. Her family eventually settled in New Jersey before her father’s service in the United States Navy brought them to San Diego.
“I come from a family where food and family came together as a celebration, tradition and connection,” she says. “I was always in the kitchen cooking for others. The more I did it, the more I loved it.”
That early influence shaped more than just her skills in the kitchen. It created a lifelong connection between food and community, one that now lives on through each of their businesses.
Running multiple businesses comes with its challenges, but for the Rippbergers, it is also deeply rewarding.
“The biggest challenge is keeping everything balanced,” she explains. “There are a lot of moving parts. We want to maintain a very high level of satisfaction in all three businesses, both in quality and service. That requires us to be present and available and to keep things fresh.”
Working as a couple brings its own dynamic.
“It can be good and challenging,” she says. “The good thing is you have each other to bounce ideas off of. You have support and friendship. Sometimes, if you disagree, it can take longer to make a decision.”
At the heart of it all is a shared purpose.
“Our heart is to help build the community with good food,” she says. “We also hope to have a place our kids can one day be part of and continue.”
A dream revisited, bigger and better
Marioochi’s is rooted in a long-standing love for pizza, one shaped over years of running a pizzeria and building a catering business along the way.
“We had a pizzeria that closed due to the economy,” Maryangela says. “I also had a catering business and catered in each city I lived in. That passion never died. This was the fruition of that dream, only bigger and better.”
Quality is at the center of everything they serve. From fresh vegetables to house-made sauces and pasta, every detail is intentional.
“We use the highest quality ingredients, and we even grate our own mozzarella,” she says.
While their pizzas are a consistent favorite, one dish stands out among regulars.
“Our Spinach and Artichoke Dip is something we hear about day in and day out.”
More than coffee, a place to gather
The Coffee Collective was born out of a need for connection.
“We spent a lot of time in coffee shops for ministry and friendship,” Maryangela says. “It is a place to sit back, unwind, read a book, or visit with a friend. We really felt like this community needed one.”
Their coffee program reflects the same level of care found in their food.
“It is roasted fresh on premises by our master roaster, Rachel,” she says. “Our espresso is a light roast, and we typically have around 14 different coffees available.”
As for favorites, simplicity wins.
“Our latte is our best seller, followed by drip coffee. We also sell a lot of tea, brewed fresh.”
Beyond the drinks, the impact is felt in the space itself.
“It provides an essential meeting place for people to come together for fellowship, studying, or simply enjoying a meal or drink.”
Curated flavors from around the world
Formaggi is an extension of the foods they love, offering something unique and thoughtfully selected.
“It was an extension of the foods we love to eat, cook and serve,” Maryangela says. “Foods that are not readily available here, but we wanted to share.”
Their selection is intentionally curated, featuring imported and specialty items from around the world.
“We carry meats, cheeses and wines from all over and try to provide a really pleasing assortment.”
In addition to its curated selection of cheeses, meats, and specialty items, Formaggi has also expanded its offerings to include fresh sandwiches, giving guests another way to experience the flavors they discover in the shop.
They also welcome customers to explore new flavors through tastings and conversation.
“We are always happy to offer tastings of different products we have available at the time.”
When it comes to pairings, they enjoy helping customers discover something new.
Maryangela’s current favorite is an aged sheep gouda, paired with Spanish chorizo, red grapes and lightly flavored crackers.
John leans toward a classic combination of Italian red wine, like a Montepulciano, with Parmesan Reggiano.
“We are always happy to offer suggestions,” she adds. “And we have someone on staff with years of experience in wine who loves helping people learn more.”
As their businesses have grown, so has their pursuit of knowledge, taking them to trade shows and abroad to study global cuisines, cheeses, and desserts firsthand. Those experiences allow them to bring back not only exceptional products, but a deeper understanding of the craft that continues to shape what they offer their customers.
Through it all, the Ripperbergers remain grounded in gratitude.
“The biggest reward has been having a passion for cooking, food and serving people that turns into a career,” Maryangela says. “We never imagined the direction it would take.”
Looking back, they see more than just businesses. They see something bigger.
“When we think about it, we are in awe of the way God works,” she says. “The support, the people, the experiences, and the gratitude we have received.”
Follow Marioochi’s, The Coffee Collective and Formaggi on Facebook for more information.
-by Chelsea Dartez, photos by Sunnylife Photography
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