His culinary journey began at age 20 in San Felice Circeo, where he worked at “Il Capriccio” and discovered a deep passion for pizza and dough fermentation. After years of self-taught study and experience—including consulting in Dublin and training in Sardinia—he returned to his roots to open his own pizzeria.

In 2017, Mastracci co-founded Pupillo Pura Pizza in Priverno, where he developed a signature style that combines the softness of Neapolitan pizza with a focus on local ingredients from the Lepini Mountains and Agro Pontino region.

The success of the concept led to the opening of a second location in Frosinone in 2019. His pizzas reflect a respect for tradition, regional biodiversity, and the artisanal touch, as seen in his revival of the local “falia” bread.

Mastracci’s work has earned widespread recognition, including acknowledgment among the best pizzerias in Italy. Today, he continues to teach, consult, and innovate, promoting the craft of pizza worldwide.