https://www.facebook.com/105563164853751/

Mangia, 106 Broad Street, Hillsdale, MI (2026)

01/29/2026

When life is too busy, (and too cold to go out,) sometimes you need to rely on some pantry staples to answer the call of a growling stomach! With all the cold weather and being deep in the middle of prep work for our cheffing gig coming up this weekend, we pulled in some cozy reinforcements thanks to ! Warming up some creamy tomato soup and dropping some tortellini in was just what we needed to keep us going. Finished with some shaved parm, a crack of pepper, and warm sourdough on the side- it was perfection in a pinch!

Do you have a go-to comfort meal when it’s so bitter cold out?

01/14/2026

Exciting news! Mangia got booked for our first private cheffing opportunity! Our guest booked a 7-course tasting dinner with bespoke wine pairing from our favorite John at and we’re so excited! Last week we came up with our menu outline and this week we launch headfirst into recipe r&d and Mr. Mangia’s favorite part: taste testing!

Pictured are some of my favorite cookbooks that I’m drawing inspiration from as we set the menu. I can’t wait to share our dishes with you all! Do you have a favorite cookbook or account you turn to for your kitchen inspiration?

11/14/2025

Pasta alla Zucchina e Pesto

1 fresh zucchini
1 box of pasta
1 tbsp garlic (minced)
4 tbsps pesto
3/4 cup heavy cream
2 tbsps butter
1/4 cup reserved pasta water
Salt, pepper, olive oil, hot flakes, shredded parm to your heart‘s contentment
Roughly chopped parsley for garnish

I’m taking a crack at actually writing recipes for a more consistent approach to the dishes that I make and get to share with all of you!

Salt your pasta water and set it to boil. In a high-walled sauté pan, warm a drizzle of olive oil on low. Slice the zucchini into medium-thin half-moons, season with salt and pepper, and sauté for 6–8 minutes on medium until vibrant and just tender. Remove and set aside. In the same pan, add the garlic until aromatic, then stir in the pesto. Add the heavy cream and butter and let everything melt into a silky sauce. When the pasta’s done, reserve a splash of pasta water and stir it into the sauce. Pour over the pasta in a serving dish, add the zucchini back in, and finish with hot pepper flakes, cheese, and a sprinkle of parsley.

I served this to Mr. Mangia with a glass of Roma Bianco from . Its bright acidity cuts through the richness of the sauce, and its citrusy, mineral finish keeps everything feeling lifted instead of heavy- an ideal match for a creamy pasta!

For the perfect pour, I used my dad’s newest invention: the Nada Drop. As the name suggests, it keeps those rogue drops from ruining your tablecloth and saves you from any dramatic wrist-flicking. If you want to try the Nada Drop yourself, let me know! Mangia is the officially-unofficial distributor, because Dad hasn’t shut that down yet.

09/02/2025

Dinner started with a happy hour boat cruise around the lake with some of Mr. Mangia’s childhood friends, which was so delightful! By the time we got back, we both admitted we were too tired to make a real dinner and really only wanted something sweet, so I threw together a pan of brownies, mostly so I could lick the spoon. While those baked, I decided maybe a light dinner wouldn’t hurt…

We have SO many tomatoes left so I went with a pomodoro fresca. I boiled a pound of farfalle and tossed it with juicy tomatoes, fresh mozzarella cubes, and a good glug of olive oil. (I cooked the tomatoes a bit while the pasta was cooking and added some chunky garlic and herbs just till it all got warm and melty.) We both inhaled our dinner so quickly that the only sound at the table was forks scraping, realizing we were much hungrier than we thought!

A few secrets I’ll pass along: finish with freshly grated parm (I had Mr. Mangia grate a mountain when we first got here, and it’s paid off), a sprinkle of red pepper flakes, and a last toss of fresh basil right before serving. Dice the garlic into chunkier cubes if you want to taste it without blasting everyone nearby- little bursts of flavor that don’t melt glass. We capped the night with a warm brownie by the fire and a scoop of fresh vanilla ice cream from a local farm stand. Che buono!!

08/31/2025

We’ve been away at camp, happily spoiled by Mr. Mangia’s family cooking. But now it’s just the two of us, and I get to play my favorite game: cook with whatever’s in the fridge. I play this game at home too, though I’ll admit…I usually cheat and run to the store for that “one last” ingredient. In the Adirondacks- Kroger’s a bit far.

Yesterday we did the big town run, stocking up on whatever we thought might get us through a few days. Now we’re seeing how far we can stretch it and YOU’RE coming along for the ride!

Tonight’s spread: a cheeseboard for two (a Camp staple), pesto tortellini with Aldi tortellini and a little doctoring to the TJ’s pesto (butter, milk, pasta water (always), and a drizzle of chili oil.) Mr. Mangia handled the fish, frying up seasoned Aldi salmon in the camp cast iron.

We did make the devastating mistake of forgetting New York’s Trader Joe’s does not sell wine (?!), so we had to slum it at a questionable wine outlet. But, (some) what’s left of the (better) wine paired excellently with dessert redemption in the form of Liz’s frozen cookie dough balls, gooey and gloriously enjoyed by a warm fire!

02/28/2025

I firmly believe that unless it brings you great joy, you shouldn’t have to make your own birthday cake. When my sister in law’s birthday came up, I asked her what cake she wanted and she responded with the signature Green answer: chocolate raspberry.

I think it’s scientifically proven that every Green loves a chocolate raspberry cake.

So I made her a chocolate raspberry cake! I found this recipe off of Pinterest (I can’t bake with vibes just yet) and I (ambitiously) started out to make a three layer chocolate cake with chocolate buttercream and a chocolate ganache with a raspberry filling!

Pro tips:
- make everything from scratch. It’s not scary and it’s yummy and you feel so accomplished when your casual afternoon activity is making a ganache.
- raspberries and mint go together so well. Fresh garnishes are a must!
- don’t forget the garnishes otherwise you might be finishing a cake in the Kroger parking lot (second picture: I call it Kroger Contessa)
- do NOT forget the filling on an already fragile cake which would require you to de-layer a 3 layer cake. (Shout out to crumb coats. This one was REALLY crumby.)

I tried each element separately and it was delicious, I’m sure the cake wasn’t entirely perfect looking BUT it’s what’s on the inside that counts, right?

02/11/2025

My dad loves a good Sunday sausage and peppers. Usually this dish is consumed in sandwich form BUT is this a pasta account or is it a pasta account?? Let’s get into it.

Sausage & Pepper Prep:

Grab a sheet pan and put some sausages, peppers, and onions on it, toss with oil and salt and pepper. I used a container of Italian sausage, 3 red peppers, and half an onion. Prep the onions and peppers as if you are prepping them for a sammie in little strips. Put it in the oven at 450* for 15 mins. Check periodically if your sheet pan looks cooked!

Getting sauced up:

Garlic and oil in the bottom of a pot till fragrant.
Slice up a few carrots and celery and the rest of the onion. put some water in so it covers the bottom of the pot and put the lid on and let them get nice and soft. Once they’re soft, pour a splash of wine in to deglaze anything that might be stuck to the bottom (plus it’s fun) and then put in a can of crushed tomatoes and a load of Italian spices (oregano, thyme, salt, pepper, basil, parsley, whatever your heart desires) and a chunk of butter. I added half a stick- this is a very northern Italian thing to do.

PASTA BREAK!
Put a pot of water on for the pasta. Once it’s boiling, I added a fun shape pasta because I knew I wanted to have them be a vessel for my sauce. Maybe a farfalle would be fun? 🎀

Here’s where I add things until I’m content with the sauce. Perhaps you want to add some more water? Consider adding pasta water for extra starchiness or a bouillon cube for extra flavor. Maybe some more wine? Do you feel like it needs more spices or garlic? Red pepper flakes for a bit of a kick? Keep tasting your sauce and use your tools to make adjustments!
Once I get a good flavor, I put it on low and let it simmer with the lid on. *if you sausage is done, I’d pop those in the sauce at this point to get a little meat flavor!
Dinner not ready yet? Here’s your key: too soupy and watery? Lid off. Too stiff? Add a splash of water (or wine) and lid on!

Once you’re ready, toss to combine and add sausage and peppers and onions at the end, add cheese and serve!

02/10/2025

Excited to be partnering with Tiki Sam's Pizza to serve our neighbors in Jackson!

01/20/2025

I’m going to say this with love: Gnocchi is pronounced kngo-key.

I made all this in a sheet pan with reckless abandon and I encourage you to join me!

- package of gnocchi
- diced up red onion (important for flavor)
- cherry tomatoes cut in halves (multicolored are my current obsession)
- garlic and other seasonings (salt, pepper, herbs, etc)
- Italian sausage (remove casing and slice into chunks. If you’re looking for a better presentation that isn’t “chunks”, you could roll the sausage into little meatballs)

Toss all of this with some olive oil and pop it on a cookie sheet and cook at 425* for 30-45 mins or until it’s appropriately cooked. I make sure to try a gnocchi to make sure they’re done all the way.

To finish: I dolloped some pesto and sprinkled parm and red pepper flakes on top and served!

I love you but if I catch you saying no-kee one more time, we’re going to have words. 🥰

01/13/2025

Rag-who?

Not a ragù, not a bolognese, then what is it? 🤷🏻‍♀️ The inspiration came from my sister in law who made a delicious ragù with pork shoulder while we were visiting. Armed with a few ideas and a goal taste, I set off to cook with vibes and vibes alone!

I started by searing my beef cubes (in a Dutch oven) on both sides for ~4 mins each after salting and peppering them generously. I then took them out and set them aside.

I put my veggies (carrots and celery, I would have done onion too but I didn’t have any) in the beef business for a few minutes and added some red wine leftovers to ✨deglaze✨

I added a big can of crushed tomato and a bunch of Italian spices (oregano, basil, parsley, fresh thyme we had in the fridge, salt, pepper, two bay leaves, and red pepper flakes). If that wasn’t chaotic enough, I thought “I still have wine” so I poured some in.

It started to reduce and simmer so I left it alone. It got a little too reduced so I added a cup of water and 2 beef bouillon cubes because I didn’t have stock left. Throughout the evening, I kept trying it and adjusting with more water and wine. If I had pasta water, I would have added that for a bit more structure as the sauce did end up being a bit watery. This carried on for an hour ish. Stop cooking when you like what it tastes like. Acidity cooks off, you don’t need sugar to cut it. You never need sugar. Put it down. Save it for dessert.

Once my water was boiling for the pasta, I popped my beef cubes in the sauce and turned it to low. I chose a ridge-y pasta shape so it could retain the thick yummy sauce- I’m a sucker for a funky pasta shape and these curvy shells from Puglia were perfect! I strained the noodles and folded them into the sauce making sure the ridges were saucy and everything was well incorporated. I served it directly from my Dutch oven and it was delish! Having bread to soak up the end sauce was a must and we ended the night with a simple brownie and vanilla ice cream!

[photo was taken after I had already served everyone. Phone eats last.]

01/13/2025

Friends, Romans, and Countrymen- lend me your ears!

Mangia is back with a new and exciting twist! Timothy and I have been playing with the idea of resurrecting Mangia for a long time and are pleased to announce our new endeavor into food blogging! There will still be lots of pasta content and some exciting announcements on pasta and wine classes and possibly some bespoke culinary opportunities for you to enjoy!

First and foremost, I want to teach. I’ve been working alongside Timothy teaching him how to cook with “vibes” and how to measure with your heart, so I figured I’d teach you, too! I’ll be posting recipes written in a non-traditional sort of way and I’m counting on you to help me with your feedback and of course, to let me know if you tried a dish and how you liked it!

We’re so excited to start this with you all. Cheers to new beginnings! 💚 Mr. & Mrs. Mangia

[photo featuring our first “private chef” moment when we were able to bless Timothy’s sister and her family with Thanksgiving dinner after the birth of their third baby!]

Mangia

01/29/2026

01/14/2026

11/14/2025

09/02/2025

08/31/2025

02/28/2025

02/11/2025

02/10/2025

01/20/2025

01/13/2025

01/13/2025

Address

Opening Hours

Telephone

Website

Alerts

Shortcuts

Share

Category