Tradition Reimagined with Sensibilita
At MANGIA, our kitchen honors the quiet rhythm of the Italian table. Every morning begins with hand-kneaded semolina, cold-pressed oils from Tuscan family groves, and San Marzano tomatoes cultivated on the sunlit volcanic slopes of Campania. We believe that honest Italian cooking does not disguise quality; it frames it with balance and restraint.
We work directly with regional purveyors and local regenerative farms, combining centuries-old slow-cooking techniques with light, modern seasonal compositions. From tender hand-cut tagliatelle to wood-roasted market vegetables, our dishes respect the hands that harvest the earth and the guests gathered around our tables.
Stone-ground Italian semolina, extruded through bronze dies.
First-press extra virgin oils, paired with certified organic growers.
Native grape varietals curated from independent Italian vineyards.
Kitchen Leadership & Maestri
Three culinary voices united by Italian terroir, seasonal sourcing, and a shared passion for regional culinary traditions.
Chef Marco Bianchi
With over 20 years of experience in Northern Italy, Chef Marco specializes in modern interpretations of traditional Italian cuisine. He brings classical risotto techniques and wild forest harvest pairings into balance with contemporary minimalism.
Oversees daily sauce reductions, heirloom grain pastas, and seasonal menu architecture alongside regional farmers.
Chef Lucia Romano
A culinary artist from Southern Italy, passionate about fresh, local ingredients and innovative pasta dishes. Lucia spent a decade refining hand-rolled extruded pasta shapes across coastal Campania before directing our wood-fired line.
Drives daily pasta production, seafood crudo dressings, and herb garden cultivation for the evening tasting menu.
Sofia Vitale
Expert in Italian wines, she curates wine pairings that perfectly complement each seasonal menu. Trained across small biodynamic vineyards in Friuli and Chianti Classico, Sofia highlights native varietals from independent producers.
Pairs rare single-vineyard vintages, low-intervention pet-nats, and botanical amari directly with each plated course.