Honoring Italian roots, crafted for today.
MANGIA was born from a deep love for the slow-food traditions of Italy. From Tuscan hills to coastal villages, our kitchen honors generational techniques where simple, honest ingredients define every plate.
We believe in the beauty of the process. Each morning, our chefs prepare fresh pasta using traditional methods, partnering with local farms to bring the season’s best harvest directly to your table.
“true Italian dining is about the soul of the ingredient. We keep it simple, honest, and always prepared with love.”
Marco Conti
Executive Chef
Handmade daily
Traditional bronze-die pasta, kneaded and shaped by hand every morning in our open kitchen.
Local sourcing
Seasonal produce from regional farms, single-estate olive oils, and fresh coastal herbs.
Warm conviviality
Intimate dining centered on wood-fired hearths, shared laughter, and curated Italian wines.
The Artisans Behind Our Kitchen
Our team of culinary experts honors Italian heritage through slow-food traditions, seasonal ingredients, and refined techniques for a modern dining experience.
Chef Alessandro Conti
Executive Head Chef
With 25 years of culinary mastery, Alessandro brings the soul of Tuscany to our kitchen, focusing on seasonal ingredients and traditional wood-fired techniques.
Bistecca alla Fiorentina & Truffle Risotto
Chef Elena Bianchi
Pasta Artisan
Elena preserves the ancient art of sfoglia, hand-rolling delicate pasta daily using organic flour and farm-fresh eggs for the perfect, authentic texture.
Hand-Folded Tortelloni with Sage Butter
Luca Moretti
Head Sommelier
Luca curates our cellar with rare, small-batch Italian wines, ensuring every bottle perfectly complements the seasonal nuances of our menu.
Barolo & Brunello Wine Pairings
Experience Our Culinary Art
Book your table at MANGIA to enjoy authentic Italian flavors, seasonal dishes, and curated wine pairings.