Mario began his career as a dedicated and passionate pizzaiolo at a Connecticut pizzeria at the tender age of 15, and for 20 years has honed his craft at notable pizzerias around the world, including in Rome, New York, and Boston, as well as Campania, Italy—where his family originally hails from—under famed pizzaiolo Francesco San Pietro.

During his time working with Tarry Lodge in New York state and Connecticut, Mario earned several accolades including GQ’s “Best American Pies” and the “Snail of Approval” by Slow Food USA—a designation given to restaurants contributing to the quality, authenticity, and sustainability of local food. During this time, Mario also placed tenth in the World Pizza Championships in Parma, Italy. In 2015, Mario opened Babbo Pizzeria e Enoteca in Boston’s Seaport District as the executive chef to much fanfare.

In 2025, Mario opened his latest concept in Porstmouth, NH—Mamma Luca—which specializes in two kinds of pizza: wood-fired Pizza Napoletana and Pizza Taglio, the latter being the square, street style pizza-by-the-slice that is ubiquitous in Rome. Mamma Luca has enjoyed robust patronage since opening, attracting guests and visitors from all over New England to Portsmouth’s picturesque seaside downtown.