For a moment, we thought we had walked into the wrong restaurant.
On our last visit to Mangia Bene, we found pergolas trimmed with faux leaves and grapes, shelves lined with wine and olive oil bottles and lots of dark wood and reddish brown padded booths. It was everything you would expect to find in one of Cape Coral’s oldest Italian restaurants.
But that was in October, right before it closed for a huge makeover and rebranding.
Now, it’s back with a new name — Mangia Bene Big Slice — and a completely different look.
“It’s the best thing we ever did for our business,” said Teresa Salvatore, who opened the restaurant off Del Prado Boulevard in Coralwood Shopping Center in 1999 with her husband, Peter.
The space is now light, bright and open. Wood has been replaced with marble, and those heavy booths are now sleek tables and chairs.
The brown and beige elements have been replaced with gray and white everyting, along with a fun, eye-catching wall-length mural.
It’s pretty much unrecognizable.
“At first I was sad (about the thought of changing),” son and co-owner Anthony Salvatore said. “I’ve been here since high school. I’m 44 now. Then I became very excited about this. The downside was shorter than the excitement. It feels great now. It’s nice, modern and beautiful.”
And those aren’t the only changes.
For starters, orders are now placed and paid for at the counter. Food will be delivered to you at your table (or handed to you for takeout) as usual.
Then there’s Michael Lancellotti, a longtime staple on the Southwest Florida pizza scene, who is a partner at Mangia Bene Big Slice.
“Michael is a big plus,” Teresa said. “He has new ideas. He’s positive, happy and everyone loves him. He’s joined our family.”
Which brings us to the food …
Big slice is now in the restaurant’s name for a reason.
“We’re leaning more toward pizza,” Anthony said. “Making pizza is what I grew up doing. I made my first pizza when I was 6. My brother (Stefano, who is part of the business too) makes a fantastic pizza.”
As the name implies, slices are huge here — they come from 22-inch pies — and are available all day long.
Two-level display cases are filled with eight or more different types of slices, with fresh ones rotated in throughout the day.
“The slices are on the menu, so as you eat it, you know it can be ordered as a whole pizza too,” Anthony said.
Vodka burrata (mozzarella, vodka sauce, shaved parmesan burrata, basil, olive oil) is a top seller along with the mushroom, truffle & stracciatella slice.
“The pizza is phenomenal,” Lancellotti said. “It takes three days to make the dough. We got a 40-year-old starter from Italy.”
The buy-3-get-one-free slice deal (that will soon come in a special box) has been a hit with customers.
“It’s such a good deal,” Lancellotti said. “Everyone loves it.”
“Our pizza is out of this world,” Teresa said. “All of our food is better.”
That includes pastas, hot and cold subs, calzones, appetizers, salads and desserts.
“It’s all the same recipes,” Anthony said. “Same sauces, dressings. If anything, it’s all been fine-tuned.”
The eggplant and chicken parms (with house-made breadcrumbs) have been popular, as is The Famous Philly (seasoned sliced ribeye, caramelized onions, Cooper sharp cheddar cheese).
“It’s real ribeye,” said Lancellotti, who hails from Philadelphia. “I shave it myself, use Cooper sharp, seeded roll.”
And while you won’t find ossobuco on the menu, there are stuffed shells, fettuccini Alfredo, spicy rigatoni alla vodka and more.
“We took some of the bigger dinners off that really didn’t fit in with what we’re doing now,” Teresa said. “This is a new vibe. Before it was mellow, romantic. Now, it’s fun, fast-paced.”
And speaking of fun, gelato (from Villa Dolce Gelato Artigianale) is available here for the first time.
“(My mom) finally got her gelato,” Anthony said. “We never had room for it before.”
“I have six flavors,” Teresa said. “I’ll have 10 tomorrow.”
And from lattes to espressos to cappuccinos, her coffee is going well, too.
“The beans are imported from Italy, and I grind them myself,” she said. “It’s really taking off.”
Even with all the changes that have taken place, longtime Mangia Bene fans need not worry.
“The soul of the place is still here,” Anthony said. “We’re still working hard. Everything is top-notch for sure.”
Mangia Bene Big Slice, 2301 Del Prado Blvd., Unit 870, Cape Coral; open 11 a.m. to 9 p.m. Monday to Saturday; (239) 673-8290; mangiabenecapecoral.com or on Facebook
Robyn George is a food and dining reporter for The News-Press. Connect at rhgeorge@fortmyer.gannett.com
Dining and Cooking