Marco Di Mauro e Giovanni Ricci

The story of Mangio – Burger and Meatballs begins about eight years ago, with the meeting of two friends—almost brothers—coming from very different professional backgrounds but united by the same vision: telling the story of Italy starting from its most
ancestral raw material, meat.

This is how The Wolf Italian Food was born, a project dedicated to the research, discovery, and promotion of Italy’s native cattle breeds, now expanded into Mangio – Burger e Polpette at Mercato Centrale Florence.

Here, the true protagonist is not just the burger, but the philosophy behind it: every burger is a story of place, a deep dive into an Italian region. Each ingredient is carefully chosen to accompany the meat and to express its identity, landscape, and history.

The meat comes exclusively from native Italian cattle breeds, selected directly in their territories of origin. Cooking on the griddle is essential and respectful: the heat meets the meat’s natural fat, creating an intense, aromatic crust through the Maillard reaction, giving each bite a perfect balance of internal juiciness and external crispness.

Regional recipes are reinterpreted in a street food key, just like in home kitchens of the past, where grandmothers would tell the story of a territory through simple gestures and authentic flavors.

Mangio is the right place for those who feel like traveling without moving—because every burger can be a journey, when it comes from a true story.