From regional Italian kitchens to modern culinary artistry
Founded on the cherished memories of Sunday family gatherings in Modena, MANGIA began as a humble celebration of handcrafted pasta, slow-simmered sauces, and unhurried hospitality.
Today, Head Chef Marco Bianchi pairs those timeless family traditions with contemporary techniques and wood-fired precision. Every dish honors regional Italian heritage while embracing fresh, seasonally inspired produce harvested at peak flavor.
3 Generations
Family culinary recipes passed down from Modena to our modern hearth.
100% Sourced
Cold-pressed Tuscan oils, heritage grains, and seasonal estate produce.
“Every plate tells the story of our home, handcrafted with patient devotion.”
Artisanal Hands Behind Every Seasonal Dish
Meet the experts shaping MANGIA’s modern Italian experience through farm-fresh harvests and deep regional traditions.
Marco Rossi
Executive Chef
"true Italian dining is about the honesty of the harvest and the patience of the slow-simmered sauce."
Marco brings two decades of experience from Northern Italy to our kitchen. He focuses on seasonal, locally-sourced ingredients to recreate the timeless flavors of his childhood in Bologna.
Hand-folded tortellini, slow-cooked ragù, and wood-fired seasonal vegetables.
Pairs best with bold regional reds and crisp, cold-pressed olive oils.
Elena Conti
Head Sommelier
"A perfect wine pairing is the bridge between the earth, the vine, and the joy of the table."
Elena curates our cellar with a passion for small-batch, biodynamic Italian producers. She specializes in finding the perfect vintage to elevate every dish on our seasonal menu.
Rare Barolo vintages, volcanic Etna whites, and artisanal sparkling wines.
Custom vertical tastings designed for each seasonal course.