Seasonal Dishes & Regional Tradizioni
Our daily carte changes with the northern markets, coastal ports, and forest forages. Every plate is crafted from fresh ingredients, honoring classic recipes with modern technique.
Wine & Amaro Curations
Native Terroir Pairings
Each course can be complemented by our cellar director's wine pairing, highlighting small-yield organic vineyards across Piedmont, Tuscany, Sicily, and Friuli.
Artisanal Integrity
We work directly with certified Italian cooperatives for DOP cheeses, stone-milled grains from Emilia-Romagna, and extra-virgin olive oils pressed within 24 hours of harvest.
Freshly pressed cold oils, hand-stretched curds, and early harvest greens to awaken the palate.
Burrata Pugliese Affumicata
VegetarianLightly oak-smoked artisanal burrata, roasted heirloom datterini tomatoes, wild mountain oregano, aged balsamic drop, and toasted sourdough carta di musica.
Carpaccio di Ricciola alla Brace
Gluten-FreeSlightly torched wild amberjack crudo, preserved Amalfi lemon zest, compressed Castelvetrano olive emulsion, and sea fennel petals.
Carciofi alla Giudia con Tartufo
Seasonal SpecialCrispy double-cooked Roman globe artichokes, whipped sheep milk ricotta, mint salmoriglio, and shaved black Norcia summer truffle.
Do you have specific dietary preferences or allergies? Please inform our kitchen team when reserving.
Harmonious Terroirs & Handcrafted Digestivi
In Italy, wine is neither an afterthought nor an ornament—it is a liquid ingredient designed to frame the dish. Our cellar gathers low-intervention bottlings from family-tended limestone slopes, followed by rare amari macerated with wild mountain botanicals.
Regional Integrity First
Each pairing mirrors historical recipes from Emilia-Romagna, Piedmont, and southern volcanic vineyards.
Artisanal Amaro Flight
Finish your dinner with our custom digestif cart featuring cold-infused heritage liqueurs and rare single-cask grappas.
Barolo Riserva 2017 & Ossobuco
Full-bodied Nebbiolo with dried rose, leather, and wild truffle notes that cut through rich braised marrow.
Etna Bianco Superiore & Hand-Rolled Tagliolini
Volcanic Carricante with crushed flint minerality, Mediterranean saline finish, and crisp Meyer lemon acidity.
Chianti Classico Gran Selezione & Bistecca
Single-estate Sangiovese boasting spiced black cherry, structured cedar tannins, and sun-warmed clay soil depth.
Franciacorta Satèn & Burrata Pugliese
Silky 100% Chardonnay traditional method sparkling with delicate toasted brioche and white peach effervescence.
Amaro Nonino Quintessentia & Tiramisù
Aged grappa base infused with alpine herbs and sweet orange peels, balancing bitter gentian and vanilla bean.
Vecchio Amaro del Capo & Dark Cocoa Torta
Served sub-zero with twenty-nine Calabrian botanicals including wild mint, bitter orange, and aromatic liquorice.
Authentic Italian dining blending Emilia-Romagna traditions with contemporary culinary artistry. Seasonal ingredients, regional pairings, and warm hospitality.
Opening Hours
Kitchen service concludes 45 minutes prior to closing time.
Visit & Contact
- 123 Italian Avenue, Foodie City, Italy
- +39 012 345 6789
- reservations@mangia-italian.com