Why Athens is home to one of the best pizza shops in Europe

If you’re a pizza fan, Athens is probably your favorite city to visit.

But the world’s best pizza is made by a different company than you might expect.

Marco’s Pizza is located in the heart of the Greek capital.

This Italian-style pizza shop is named after a famous Italian chef.

It’s not just for the pizza.

It was built in 1928 to cater to the needs of the wealthy.

The restaurant’s owner, Stefano Marco, is a retired professor at the University of Athens, where he teaches culinary arts.

He’s also the founder and CEO of Marco Pizza, a company with a reputation for high quality food.

This isn’t your average pizza shop.

Marchetto Marchetti, who is the owner of Marchettos Pizza, says he started Marchetta Pizza in 1928, when the country was still a republic.

It started out as a small, family-run business.

Today, it’s the largest Italian restaurant in Athens, with over 1,000 locations.

This is Marche’s first restaurant in the US, he says.

He was surprised by how much the US has changed since he opened Marcheta Pizza in 2008.

“It’s amazing to me,” he says of his American customers.

“The pizza was always my specialty.

I’m a huge American fan, and it’s really great to see Americans and Italians eating at the same time.”

Marche, who grew up in Rome, has spent most of his career in Italy.

He now runs his own restaurant in New York, where customers can get a taste of the cuisine in a small space.

Marcetta Pizza is a family-owned restaurant, and has over 1.1 million customers every year.

Marcello Marcelli, who founded Marchetas Pizza in 1929, says his first customer was a wealthy Italian family who was visiting from New York.

He says that for decades, Marcellio Marcellini has been preparing pizza for American customers, and that’s one of his most popular products.

“We always try to use the best ingredients, because they are a family of chefs, so we know what works and what doesn’t,” Marcellato says.

The Marcellistas are known for their deep-fried dough, which can be used for many things.

The crust is made with olive oil and flour, and is then topped with cheese, red wine vinegar, and a sprinkling of sea salt.

Marcells Pizza has a large menu of traditional Italian dishes, such as pizzas with traditional tomatoes, or chicken pasta, or pasta with the sauce.

Marciatello Marcheto is a professor at Syracuse University who teaches a course called Italian Food, Food Cultures, and Society.

He has a big passion for pizza, and he says that since he started his career, he’s been looking for a way to bring pizza to the American palate.

“I think it’s been an opportunity to really showcase pizza, which is a unique and delicious food,” he explains.

Marcolone Marcoloni, who started Marcolones Pizza in 1987, says that he wanted to create a place where American consumers can enjoy Italian-inspired food.

The pizzas are made with fresh mozzarella, basil, olive oil, and olive oil.

They are then coated with butter, olive, and spices, and then baked in a deep-fryer until the crust is golden brown.

MarColones Pizza has over 4,000 customers a year.

For Marcoloney, the reason that Americans love pizza is because it’s so much fun.

“When you’re in a restaurant, you want to see how the chefs are cooking, and what they’re doing,” he adds.

“You’re always looking for something different.

I think pizza is really a way for people to express themselves.”

Marcolons Pizza opened its first location in 2004.

“Our goal is to bring this great pizza to every part of America, because that’s where it’s at right now,” he states.

Marocchini Marcelloni, Marchettes owner, says the goal of Marcellones is to create an experience for Americans that is as authentic as possible.

Marconi Marconi is a culinary arts professor at Stanford University.

He started Marconi Pizza in 2010, and says that in the years that followed, he made many adjustments to his recipe, to make it more appealing to American customers and also to help create a good balance between the traditional Italian ingredients and American tastes.

Maracci has been in the business for nearly 30 years.

He first started serving pizza in 2005.

Marcariolo Marcariola, who has been a chef for 30 years, says it’s a pleasure to work with such a great chef.

“He brings a different element to the table, he has a unique style, and his style of cooking is really interesting,” Marcaroli says.

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