At the 100% Sourdough Starter Masterclass, Amalia Costantini, the owner of Mater in Fiano Romano, shared the incredible story behind her pizzeria and the passion that drives her work. The session, filled with warmth and enthusiasm, revealed the dedication that has made Mater a standout destination, even in a small town near Rome.
Amalia’s journey with pizza began 18 years ago when she fell in love with the concept of sourdough during a cooking course gifted to her by her husband. “My sourdough was born 18 years ago,” she explained. “It’s like my fourth child, and I’ve cared for it ever since.” For Amalia, sourdough is not just an ingredient but a labor of love that she nurtures daily. „It’s a big commitment, but it’s also the heart of everything we do here at Mater.”
Her son, Alessandro Sebastiani, who also joined the masterclass, shared his role in the pizzeria. „I help my mom with the pizzas,” Alessandro said modestly. Though he initially trained as a chef at the prestigious Niko Romito Academy, he now works alongside his mother, creating inventive pizza toppings. „The toppings are my responsibility,” he explained, noting that since he’s joined the family business, they’ve been able to experiment with more complex and refined pizza creations.
Despite the challenges of running a pizzeria in a small town, Amalia has cultivated a loyal following. „Here in Fiano Romano, people still prefer the classic pizza,” she shared. „But we’ve been teaching them to appreciate gourmet pizza, and they’ve started coming from all over Italy—especially from Rome and nearby areas like Rieti.”
Amalia emphasized the importance of tradition in her work, even as she embraces innovation. “Tradition should never die,” she said firmly. „It’s what has brought us to where we are today. But I always try to add a modern touch, experimenting with new ingredients to elevate the customer experience.”
The foundation of Mater’s success lies in its unique approach to pizza-making. Amalia’s dough, made with her carefully maintained sourdough starter, is a combination of ancient grains and modern techniques. „I use a mix of ancient grains and high-quality flours,” she explained. „I make the dough every day, and it takes time and passion to get it just right.” Her dedication to the craft is evident in the way she works with her ingredients and the way she continues to experiment and refine her pizzas.
The session concluded with Amalia sharing her vision for the future. „I want to continue experimenting, but always with respect for the tradition that has shaped us,” she said. „We’re planning a small location in Rome, where Alessandro will take the lead. It’s time for him to grow and take responsibility, just like I did.”
Amalia’s story is a testament to the power of family, passion, and dedication. Her commitment to both tradition and innovation has made Mater a beloved destination for pizza lovers, and it’s clear that her journey is only just beginning.
