Born in 1974, Amalia Costantini is a mother of three and now a grandmother, but she didn’t set out to be a pizzaiola. It’s a passion that grew quietly within her, fed gently over time, eventually becoming her path. At just 16, she became a mother and, out of necessity, took a job in a textile factory. There, she found room for her creative spirit, though her heart never truly belonged to that world. Her most vivid memories remain rooted in the warmth of her two grandmothers and the long afternoons spent cooking by their side where she first learned to shape not only dough, but also stories, love, and heritage.

The Best Chef: Amalia, you’re very protective of your work, like a true Italian woman. Would you say it’s almost sacred to you?

Amalia Costantini: Yes, let’s say that when you’re working with sourdough, it’s not easy to explain exactly what I do to others. I try, of course, but when I’m here, I prefer to do it myself. Sourdough needs to be nurtured. Especially because I use ancient grain flours, and I change them every day — I don’t use the same ones all the time — so it really requires care and attention.

The Best Chef: I’m curious — what kinds of grains do you work with, and what’s the reason behind changing them daily?

Amalia Costantini: I guess I’m someone who thrives on challenges — I tend to complicate things for myself! I enjoy switching things up, because doing the same thing every day starts to bore me. I work with Andriolo, Verna, and Gentilrosso. When I add Verna, the dough slows down a bit, and that makes it harder to manage. So I prefer to shape the dough balls myself — there’s something about the way I handle them that gives the dough a different kind of development the next day.

The Best Chef: Mater then comes from home recipes along with your sourdough and was then simply moved into a commercial space?

Amalia Costantini: My sourdough starter is 18 years old and actually predates Mater, which opened in 2015. Twenty years ago, I began making various soups, which I would feed to my children. When I opened the pizzeria, I brought those recipes with me, and that’s how I started creating imaginative pizzas. One example is the Gambero Pop, inspired by a classic prawn cocktail. It features white asparagus purée, pea cream, flambéed shrimp, crispy fava beans, wild asparagus, light tomato mayonnaise, and popcorn. The idea was to evoke the feeling of an aperitif. The use of soy-based mayo and homemade ketchup adds a unique twist, turning a traditional combination into a creative, light, and playful dish.

Personal Instagram: Amalia Costantini’s personal Instagram

Restaurant Instagram: Pizza Mater

Restaurant Address: Via Pier Paolo Pasolini, 00065, Fiano Romano, RM