Replace · Portrait of the chef
The Story
From a Bologna Kitchen to the Gulf of Mexico.
Marco grew up under the steam of his grandmother's ragù in Emilia-Romagna, learning that patience is the only seasoning that matters. He trained in the trattorias of Bologna, spent a decade behind tapas bars from Sevilla to San Sebastián, and earned his stripes in two Michelin kitchens before bringing it all home to Florida.
At Mangia in Gulfport, he cooks the way he was taught: hand-rolled pasta, blistered pimientos, jamón sliced to order, and a wine list that argues happily with itself.
30
Years cooking
2
Michelin kitchens
2
Countries, one table