This week on The Main Course, Patrick Martins sits down with two generations from Carroll Gardens’ Marco Polo. Joseph Chirico founded the restaurant in 1983, and his son, Marco, has since become the Executive Chef of Marco Polo. Hear how the restaurant has changed with the surrounding neighborhood and the influence of Marco and the younger generation. Learn why it was difficult to find authentic Italian food in New York City in the 1980s. Find out why Marco Polo imports special equipment from Italy to make pasta, gelato, and cheese in-house. Learn how to make an authentic calabrese-style sausage! Marco Chirico makes light Italian food that leaves you ready for dessert; hear about Marco Polo’s dedication to quality ingredients, and how that dedication affects the cuisine. Do family matters ever get in the way in the kitchen? Find out on this week’s edition of The Main Course! This program has been sponsored by S. Wallace Edwards & Sons. Music by Pamela Royal.

“I was in business when I was a very young boy. My father got me involved with his business when I was sixteen years old. When I came to this country I knew that I wanted to have my own business.” [10:00]

“I like competition. Now, there are a hundred restaurants on Court Street!” [13:50]

— Joseph Chirico on The Main Course

“It’s so amazing- the consistency of a dish… People come from all over the world to try that one dish.” [22:25]

“Food can taste great, but people eat with their eyes, too.” [32:30]

— Marco Chirico on The Main Course

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