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Review: Cannoli sings at Mangia Italiana
http://www.omaha.com/index.php?u_page=3 ... d=10574137
NICHOLE AKSAMIT WORLD-HERALD STAFF WRITER wrote:On two recent visits, the food was ready when promised and carefully packaged — hot dishes in cardboard boxes or tin-foil pans with plastic domed lids so the cheese doesn't stick, cold dishes in plastic clamshells, everything neatly labeled. The hot stuff was still hot, the cold still cold when we got it home 15 minutes later. And very little remained once we started eating.
I loved the meatball chunks appetizer — quartered meatballs swimming in a sweetly potent sugo (a tomato sauce that's simmered eight to 10 hours) with broiled cheese and a sprinkling of dried Italian herbs. You can dig in with utensils, but I like it better with the toasted garlic bread chunks that come with the creamy artichoke and spinach dip.
NICHOLE AKSAMIT WORLD-HERALD STAFF WRITER wrote:Of the pizzas, my favorite was the rosso — melted whole milk mozzarella, Asiago, Romano, Parmesan and provolone cheeses atop a fresh, chunky and barely cooked tomato sauce on a lightly puffed crust that's more thick than thin. (Note to Catholics: It's a good choice for Lent.) For some reason I think it tastes better cut in squares. The 16-inch "large" pie automatically comes that way. Other sizes are served in wedges unless you ask.
My own concoction — chopped up meatballs, house-roasted red peppers and provolone — was pretty good, too. (Mangia has a nice selection of topping choices and will customize, not just halves but quarters, to suit picky eaters.)
And meat-lovers will love the carne supreme's even layering of ground beef, sausage, ham, bacon and pepperoni.
) and noticed a 312 in their fridge. I asked what it was, and she said, "oh, a beer." again 
