Gioia is the Italian word for joy, because good food is all about happiness!
RECENT PRESS
Verve Magazine July 2025
Hand - Rolled with Love
Verve magazine profiles Emilia-Romagna - the gastronomic soul of Italy and homeland of Bologna-raised Chef Gabriele Marangoni (Executive Chef at All Prossima) who reveals why the food from this region is so incredible.
Read full article here
Ponsonby News July 24
Authetic Emigila -Romano Cusine by Chef Gabriele Marangoni.
Cover feature profiiles chef Gabriele Marangoni, and the launch of Alla Prossima at Auckland’s Abstract Hotel . It discusses his Italian roots, focus on authentic Emilia-Romagna cuisine, and his dedication to traditional ingredients and techniques in creating a refined Italian dining experience.
Read full article here
VIVA Magazine July 24
Jesse Mulligan: This is the restaurant I’ve been waiting for.
Review at Alla Prossima by Gabriele Marangoni. A superb, regionally focused, handmade pasta joint where they do the old stuff incredibly well, and throw in some new stuff just for fun. I don’t think I’ve eaten better Italian food anywhere. This is gob-smackingly, heart-stoppingly, jaw-droppingly delicious. You must come here at once.
Read full review here
Denizen Magazine Sept 24
Have you heard? Alla Prossma is the new Italian Eatery in the City you need to know..
Alla Prossima, a new restaurant specialising in Emiliano-Romagnola cuisine. In Italian, Alla Prossima means ‘until next time’ — nodding to the fact that, once guests experience the exceptional food by notable Italian chef, Gabriele Marangoni, they’ll be back in a flash..
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The Post Sept 24
Whatever you do , don't skip the tiramisu..
Tiramisu might now be one of Gabriele Marangoni’s signature dishes, but for the Italian chef, eating it is “not really a childhood memory”. Tt’s not that tiramisu didn’t feature when he was growing up in Bologna, Italy; there was plenty of it in fact - sponge cake laden with cream and chocolate chips, and soaked through with coffee and liqueur..
Read full article here
FEEDBACK
""After spending years in Italy eating my weight in pasta and wine, I know a thing or two about Italian cooking. Gabri brings real passion, skill, and a bit of magic to every private event. Blending tradition with innovation? He nails it so well!"
Sir John Kirwan
