Carmelina and Marco Giunta had no idea the legacy they would leave behind when they opened the doors to Marcos Italian Restaurant over sixty years ago. After immigrating from Italy during economic hard times in the country, Carmelina’s brothers came soon after to help build this Italian delicacy into what it still is today- good, old fashioned, authentic Italian cuisine.
Cousins Frank and Franco Cannavo have taken the torch and are continuing the family legacy Frank’s aunt and uncle and Franco’s parents began. Franco’s son Michael also works in the kitchen with the cousins along with cousin Maria who helps wait tables and serve guests, among other roles.
Frank said he grew up in the restaurant, bussing tables as a young boy and working through the ranks from delivery to where he is now in the kitchen and part owner. According to Frank, in years past the restaurant was indeed a family affair, from aunts and uncles to cousins working side by side to make things happen. Although this has changed as the years have gone by and family has moved on to different ventures, the restaurant remains dedicated to preserving its roots and remains rich in family heritage and history.
Not much has changed in the sixty years since Marcos’s inception in Dubuque. This lack of change is purposeful, says Frank. Customers love the nostalgia that comes along with the quaint comfort of this authentic Italian restaurant. People literally tell them not to change because they love the consistency one can expect when walking through the doors. According to Frank, people will move away and come back thirty years later, saying the place hasn’t changed a bit, continuing the tradition of consistently delicious food in a comfortable, homelike atmosphere.
The food has also remained consistent, with its tried-and-true recipes continuing to please. The idea behind this, according to Frank, is not to present a large menu that allows for error. Instead, they work to make the dishes they serve delicious each time. Marcos works incredibly hard to do this, making everything they serve in house. From the manicotti to the meatballs to the homemade sausage and sauce, a lot of labor goes into what they serve. This commitment to quality is what customers have come to expect and continue to come back for time and time again. Frank said they have some customers who are there multiple times a week because they love the food and the experience. These customers make the hard work worth it for the Cannavo family.
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