We cultivate the art of leavening with dedication and respect for tradition.
Mangiare Ragionato was born from the mind of Gian Paolo Capaldo , craftsman, leavener, and dreamer. His philosophy is simple and revolutionary: to make desserts with soul, born from thought, not haste.
Every dough is the fruit of thought, every aroma a memory, every dessert an idea that takes shape with respect and precision. Everything starts with real ingredients, live sourdough starter, and a deep love for slowness and simplicity.
Elite ingredients, sublime workmanship
We choose only authentic ingredients, respecting their nature and timing. Each dough is born from a slow and meticulous process, where time and care give it aroma, lightness, and harmony.
The value of time
Time is our secret ingredient. It's what makes the yeast alive, the flavor profound, the emotion real. Because patience is the highest form of love for what we create.
The balance between tradition and innovation has earned us accolades that recognize our dedication. Each dessert embodies ancient knowledge transformed into contemporary flavor, where quality becomes art.
Our passion is expressed elsewhere too: in the ice cream parlor, in the restaurant, and in every place where taste becomes an experience. Every The Rag experience is born to celebrate the authentic pleasure of food.
