Mario Lupi

Mario Lupi's first cafe belonged to his family and was located in the old town od Sorano, operating from 1957 to 1980. 

 

In 1980, he and his Wife Nadia opened a new bar in the main square and kept it open for 40 years. At the age of 13, Mario was already working in his family's cafe. 

 

After his military service, he returned and began making pizza in the cafe. A friend of his, who had become a pastry chef in Rome, suggested that he also make desserts. Although he didn’t know how to make them, his friend taught him the secrets of pastry-making.

Mario perfected his craft by helping a pastry chef in Orvieto, thus learning to make gelato, pastries and cookies, cakes for special occasions, and traditional holiday sweets. As for pizza, he had learned how to make it in Naples during his time in the Carabinieri. 

 

During the Christmas season, he made panettone, pandoro, and typical Sorano sweets like sfratti and cavallucci.  Throughout the year, he made crostatas, brioche, his famous ricotta crostata and many other delights. 

 

He fondly recalls when there were four wood-fired ovens in Sorano, and the tradition of baking bread was still alive. Each family took care of the sourdough starter, treating it as if it were a child.

 

On Christmas Eve, it was traditional to prepare typical dishes such as chickpea soup, salt cod, cod stew, tagliatelle with walnuts, sugar, and cinnamon, and macaroni with sugar and cinnamon. It was considered a true sacrilege not to follow this tradition. Christmas lunch was always a great opportunity for solidarity: the table was abundant, even for those who usually didn't have much.