A Q&A with Tore Trupiano, CEO of Mangia e Bevi in Oceanside, California

Key Points:

• • A family business culture rooted in accountability, consistency, and shared standards drives both daily operational excellence and competitive success.
  • Competing at the international level strengthens brand credibility, deepens community trust, and shapes the next generation of family leadership.

CEO of the family-run Mangia e Bevi, Tore Trupiano earned Best from the USA honors and first place in Pan and Gluten-Free divisions at the Pizza World Championship in Parma, Italy. Daughter Vittoria Trupiano took second place in the Classica Division Finals at the International Pizza Challenge held during Pizza Expo in Las Vegas.

What has been key to running a successful family pizzeria?

Consistency and accountability. Everyone has a role, and there’s a standard that doesn’t change depending on who’s watching. Being a family business doesn’t mean it’s easier; it means the expectations are higher. We hold each other accountable, we communicate, and we don’t cut corners. That’s what keeps everything moving in the right direction. I always let new employees know that my kids don’t receive special treatment, because we are family and all my staff gets treated like family.

Competing internationally is a family tradition for you. What does it mean for you to compete as a family?

It means everything. When I step on that stage, it’s not just me, it’s my kids, it’s our team, it’s everything we’ve built together. To watch my daughter, Vittoria, earn a 2nd place finish at Pizza Expo and to have my son, Damiano, stepping into that world too, that’s the real reward. It’s bigger than the results. It’s about building something that lasts and sharing that experience together.

How have you been/will you be able to capitalize on your wins in San Diego?

The wins bring attention, but what matters is what we do with it. For us, it’s about reinforcing trust with our guests and showing them that the same level we compete at is the level we bring into the restaurant every day. It also gives us a platform to connect with the community, and to continue raising the standard locally. I am absolutely moved by the amount of replies we have received on our social media. I would not be here without the continued support from the communities that surround and support us. 

What leadership traits are you imparting on your children as next-generation leaders?

Lead by example. Show up, do the work, and do it the right way even when nobody’s watching. Integrity, discipline and consistency: Those aren’t things you talk about, they’re things you live. I want them to understand that leadership isn’t about being the loudest person in the room; it’s about making everyone around you better. As individuals, we all know our limits. I have complete control over how far I can push myself. The goal is not “me, me, me,” but helping someone else. To me, great leadership traits are the way you carry yourself, stay calm and focused – and, most importantly, make everyone around you better.

Concept:

Mangia e Bevi is built on authenticity, discipline and family. We focus on quality pizza that respects tradition but isn’t afraid to evolve. Everything we do has a purpose: It is about consistency, intention and pushing ourselves to be better every day.

Pizza Style:

Neo-Neapolitan, and gluten-free. At Mangia e Bevi, we focus on being authentic. What that means is we try to stay as close as possible to the way they make pizza in Italy. We spend a lot of time refining fermentation, structure and digestibility. Whether it’s a competition pizza or something coming out of the restaurant, it has to eat clean, feel light and still deliver big flavor.