Marco Polo opened: Italian culinary delights return to Velden!

Marco Polo opened: Italian culinary delights return to Velden!

Seecorso 3, 9220 Velden, Österreich - The return of Italian gastronomy in Velden causes a stir. Marco Polo, a newly opened restaurant at Seecorso 3, wants to combine classic Italian cuisine with fresh ideas. Ariano Murtezani, the 21-year-old restaurateur and son of the former pizza maker Murtezani, dared to open his own restaurant. Together they want to revitalize the culinary tradition that began in Velden in the 1990s.

The festivities at the opening took place in the Alpine rose, where numerous supporters came. Among them were the mayor Ferdinand Vouk and the economic officer Dr. Margit Heissenberger, who personally congratulated the young entrepreneur. Heissenberger described the restaurant as a promising gastronomic meeting point with great potential.

a family business with tradition

The shared menu from Marco Polo offers a variety of classic Italian dishes, including pizza, pasta as well as fish and meat specialties. Ariano Murtezani brings his six -year experience from the gastronomy, which he gained in Warmbad during his apprenticeship. Supported by his parents, he would like to get started in the summer season and realize his vision.

In Italian cuisine, a deeply rooted tradition is reflected that has developed over centuries. Roots in ancient Rome and Greece still shape their diversity and regional peculiarities. These aspects also flow into the choice of court at Marco Polo and create a pleasant ambience for guests who appreciate the Italian culinary delights.

The fascinating history of Italian gastronomy

Italian cuisine is characterized by its regional diversity and traditions, which have developed since the decay of the Roman Empire. Influences from the spice trade, Arabic techniques and cultural exchange have massively shaped the development of culinary practices. The discovery of America also brought new ingredients to Italy, which are still used in the kitchen today. The Renaissance was another highlight that was characterized by culinary experiments and the first published cookbooks.

Today, Italian cuisine remains rooted in its regional roots, while contemporary chefs incorporate new techniques and ingredients. With a restaurant like Marco Polo in Velden, this culinary diversity is continued and interpreted in a modern way. The eating culture, supported by young restaurateurs such as Ariano Murtezani, shows an exciting combination of tradition and innovation.