From the Cutthroat Kitchens of Rome to the Idyllic Streets of Portsmouth: A BTS Look at Mamma Luca’s (Unlikely) Beginnings
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Mario LaPosta had a dream.
Literally.
Following a nightmare about a kitchen incident, paired with his deep Italian roots and love of family meals at a long dinner table, LaPosta knew a future in the kitchen awaited him.
Eventually, the Connecticut native moved to Italy so he could learn the ins and outs of the Neapolitan pizza-making process. Then, after returning to the States, he started running the pizza programs at a chain of restaurants outside of New York City, and then later, in Boston.
On today's episode, Mario LaPosta of Mamma Luca joins host Troy Farkas to discuss his long, winding road to Mamma Luca - from the real deal kitchens of Rome to the cobblestone streets of Portsmouth. Additionally, the guys talk about what NOT to do when opening a restaurant, why the restaurant business is notoriously difficult to survive in, the compromise you have to make when opening an authentic Italian restaurant in America, and more.
To check out Mamma Luca, pay them a visit at 111 State St. in downtown Portsmouth.
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CHAPTERS:
Introducing The Local Thread (00:00) Compromises in opening Mamma Luca (04:22) Why he wanted to become a chef (06:02) Moving to Italy to learn the art of pizza-making (10:30) What we misunderstand about making pizza (17:02) Working at Italian restaurants outside of NYC (18:20) Secure your founding membership at Degree Wellness Seacoast today! (22:18) Local blinds, shades & shutters at Budget Blinds of the Seacoast (23:55) Working in the Boston restaurant scene (25:16) Opening da LaPosta in Newton, Mass. (30:10) Why so many restaurants fail (37:10) Moving to New Hampshire (38:35) Finding a location for Mamma Luca (41:55) What he wanted Mamma Luca to be when he opened it (43:56) Becoming Portsmouth's go-to pizza location (46:36) Mamma Luca's expansive bar program (49:55) Favorite Mamma Luca menu item (52:20) The financials of owning a downtown Portsmouth restaurant (55:20)