Honoring Italian heritage, defined by seasonal essenza.
At MANGIA, we believe in the slow-food philosophy. Our kitchen honors authentic Italian methods, from hand-rolling pasta daily to sourcing organic produce from local family farms.
We bridge the gap between rustic tradition and modern dining, ensuring every dish reflects the true character of the season and the integrity of our ingredients.
"The soul of Italian cuisine lies in the simplicity of the harvest. We let the earth dictate our menu, one season at a time."
Chef Marco Rossi
Executive Chef
Hand-crafted pasta made daily in our kitchen
Masters of Italian Tradition & Modern Craft
Every dish at MANGIA represents a deep dialogue between ancestral heritage and refined modern technique, guided by our dedicated culinary masters.
Chef Marco Rossi
Executive Chef & Founder
Raised among the rolling hills of Tuscany, Marco honed his craft in historic trattorias and Michelin-starred kitchens across Emilia-Romagna and Florence before founding MANGIA. He specializes in hand-extruded heritage pastas and wood-fired regional cooking.
"true Italian cuisine does not invent for novelty; it listens to centuries of soil, sea, and season."
Sous Chef Lucia Bianchi
Sous Chef & Seasonal Lead
Lucia brings precision and bright Mediterranean vitality to our daily kitchen operations. Having directed pastry and seafood programs along the Tyrrhenian coast, she orchestrates our seasonal menu changes and estate herb pairings.
"Balance in the kitchen is achieved when every ingredient speaks with its own clear, unadorned voice."
Matteo Vitucci
Head Sommelier & Cellar Master
Matteo curates MANGIA's 380-label cellar focusing exclusively on biodynamic vineyards and rare regional DOCG vintages. He works hand-in-hand with Chef Marco to pair bespoke wines with every seasonal tasting menu.
"A dish is only complete when its paired wine reveals the hidden minerality of its landscape."