With great attention to detail and a deep respect for our land, we work every day to provide an experience that touches the heart and the palate. We strive to create a welcoming and inclusive environment where every guest can feel at home.
Our Chef
I remember the wood stove where my grandmother spent her days, the slow cooking of mericanee in tecia. I often think back to Sundays spent as a family pulling pasta and gnocchi, the care my grandfather put into the garden. I try to convey this through cooking and my hands.
Cristian
Each recipe holds a story
Mangiastorie was born in the heart of Cavallino Treporti, we are inspired by local tradition to offer authentic flavors that celebrate our area.
Tradition
We seek out ingredients and recipes that reflect the richness of our culinary heritage
Territory
We promote a responsible approach to the environment, favoring local and seasonal ingredients
Conviviality
We want to celebrate
the table, where every moment becomes sharing.
Local cuisine interpreted and narrated by Cristian Angiolin and his brigade speaks of origins, a tribute to the flavors and beauty de na volta.
Each dish reflects the desire to offer an authentic experience from Earth to Table.
Tradition
Eggs, flour and passion.
Our homemade pasta encapsulates in each dish, a tale
Fished
Our fish is selected daily by preferring and supporting local fishermen
Vegetables
A short supply chain, in fact very short.
Our vegetables are selected with respect for seasonality and biodiversity
