An engineer’s mind. A creator’s instinct.

Growing up, Antonio knew that his father had always dreamed of opening a pizzeria in San Marco dei Cavoti, a small town in Southern Italy. A dream that never came to life, until years later, when Antonio decided to make it happen in Amsterdam.

With a degree in engineering, Antonio had always been drawn to precision, structure and understanding how things work. But spending his days behind a desk was never part of his vision. He wanted to create, experiment and work with his hands.

With the support of his wife, Marisa, and his family, he opened the first Mangia on Amstelveenseweg, Amsterdam.

What started as a single pizzeria gradually evolved into Mangia Group — a collection of distinct concepts, each with its own identity, character and culinary direction.

Behind every dough, every recipe and every pairing is Antonio’s personal vision. His approach brings together an engineer’s precision and a creative mind that never stops questioning, experimenting and learning.

Over the years, hands-on experience and exchanges with Michelin-starred chefs and culinary professionals from around the world have continued to shape his perspective, while staying true to what matters most to him: simplicity, balance and attention to detail.

For Antonio, perfection isn’t a destination. It’s an ongoing process of discovery, refinement and the constant desire to learn something new.

From Mangia’s Neapolitan roots to the thin, crispy character of Rebels, every concept tells a different story, yet carries the same creative philosophy.

Different concepts. One creative mind. Always evolving.