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.”
The artistry and passion behind the hearth
Rooted in ancestral Italian tradition and refined through modern culinary precision, our kitchen and cellar leaders bring honest flavors, heirloom grains, and thoughtful hospitality to every table.
Chef Marco Bianchi
Executive Head Chef
Raised along the rolling hills of Emilia-Romagna, Marco learned the rhythm of hand-rolled sfoglia in his family's trattoria before refining wood-fired techniques across Florence and Milan. At MANGIA, he choreographs seasonal menus guided by heirloom grain mills and open-hearth embers.
"Italian dining is not an invention of complexity; it is the reverence of raw earth, fire, and shared presence."
Matteo Vitucci
Matteo oversees the open wood-burning ovens, curing prime meats and slow-roasting seasonal brassicas over aromatic olive and oak wood embers to capture quintessential rustic char.
Sofia Rossi
Sofia curates our cellar of over 180 biodynamic and natural vintages, bridging boutique volcanic slopes in Sicily to cellar-aged Barolos with bespoke glass pairings for every guest course.
Experience our team's craft firsthand in our dining room.