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th ei fp .c a Th e IF P -H al to n H ill s | T hu rs da y, F eb ru ar y 20 ,2 02 0 | 16 Professional Service + Results Call an iProRealty Agent Today! Tracy Myers** Thom Gallagher* Angela Meyer*Fred Harrison* Hala Hawa* Bruce Hayward* Samantha Hudyma* Grace Kantzavelos** Kenzie MacDermid* Brenda MacDonald* Tim McDonald* Helen McLean* Lia & Bill McNally* Doug Meal* Lucia Tumber*Noel Stoyles* Aundene Strauss* Paul Traplin* Elaine Turkington* Kathleen Walsh*Brent Presswood* Rod Presswood* Moira Robinson*David Nakkila* Cathy Graham-Smith* Sara Haines* Glen Sheepwash* ** B R O K ER * S A LE S R EP R ES EN TA TI V E Mike Adams* Jessica Attwell* Kim Attwell* Stephen Baker* Laurie Brafield* Christina Bras* Shelly Williamson* Liza Carr* Therese Conlon* Elizabeth Doell* Bobbi Green* Ryan Green** Effie Dimou** Helen Pavlopoulos* ** This isn't your average food truck cuisine. At Mangia Bene, tucked into the east edge of Guelph Street between Shoeless Joe's and a gas station, a small but mighty staff with plenty of culi- nary experience is serving up homemade lasagna, chicken parmesan, and more gourmet Italian dish- es. Owner Russel Priola and manager Lisa Lafon- taine have been working kitchen magic together for decades, first in the Monte Carlo Inn hotel chain and then at Canelli's Italian Eatery in Brampton. They both fell in love with Georgetown and opened Mangia Bene - which translates into "eat well" - six years ago, offer- ing up from-scratch Italian comfort food that quickly developed a following. "We're very gracious to have the support of the community," said Lafon- taine. "We treat people like family and try to keep it feeling like home here." The duo is joined in the kitchen by local resident Melanie Marr, with Priola crediting her and Lafon- taine for Mangia Bene's success. Priola prides himself on offering high-quality foods that he says are better than those at many luxury res- taurants, served at an af- fordable price. "And if you come here, you'll always get the same thing; whether it's our sauce or our personality, it never changes," he said. Mangia Bene's sauce comes from a recipe that Lafontaine says she and Priola have perfected over many years, with the key ingredient being top-notch San Marzano tomatoes. The two agreed that their lasagna is the best- seller at the food truck, and also remains popular on their extensive catering menu as well - something that keeps them busy at lo- cal retirement homes, schools, businesses and private parties. And, in the traditional giving spirit of George- town, Priola launched a free community Thanks- giving dinner several years ago, where dona- tions are collected for Sick Kids and the Georgetown Hospital. The initiative has raised thousands so far. For more information, visit mangiabenecatering- co.com. FOOD AND DRINK THESE CHEFS ARE SERVING UP GOURMET FARE, FOOD-TRUCK STYLE MELANIE HENNESSEY mhennessey@ metroland.com Mangia Bene owner Russel Priola and manager Lisa Lafontaine display some of the Italian classics that local residents can order at their Guelph Street food truck. Melanie Hennessey/Torstar MANGIA BENE ADDRESS: 375 Guelph St., Georgetown CONTACT: 416-908-7209 EMAIL: russelp2010@hotmail.com HOURS: 11 a.m. to 8 p.m., Mondays to Saturdays 12 to 8 p.m., Sundays WE WANT TO HEAR FROM YOU SUBMIT YOUR LETTER TO THE EDITOR TODAY!