Middleboro, Massachusetts’ Lorenzo’s Italian Restaurant And Bar Has Been Winning Hearts For Generations
This family-owned gem combines old-world recipes with modern culinary techniques, creating an unforgettable dining experience.
From homemade pasta to wood-fired pizzas, Lorenzo’s captures the essence of Italy while maintaining a warm, welcoming atmosphere that keeps locals and visitors coming back for more.
A Humble Beginning That Blossomed
Lorenzo Capriotti arrived in Middleboro with nothing but his grandmother’s recipes and a dream.
In 1985, he transformed an abandoned bakery into what would become a local institution.
The first menu featured just five pasta dishes and three pizzas. Lorenzo himself worked as chef, server, and dishwasher during those early months.
Despite initial struggles, word spread about the authentic flavors, and within a year, lines formed outside the modest establishment every weekend.
Rustic Elegance Meets Cozy Comfort
Walking into Lorenzo’s feels like stepping into a Tuscan countryside villa.
Exposed brick walls showcase hand-painted murals of Italian landscapes, while wooden beams cross the ceiling, creating a rustic yet elegant atmosphere.
The lighting strikes that perfect balance – dim enough for romance but bright enough to appreciate your food’s presentation.
Soft Italian opera plays in the background, never overwhelming conversation.
The restaurant seats 75 in the main dining area, with a separate bar section accommodating 30 more guests.
The Secret Behind Their Legendary Sauce
Lorenzo’s marinara sauce has achieved almost mythical status among locals.
The recipe, guarded for three generations, begins with San Marzano tomatoes imported directly from Italy.
Each batch simmers for precisely eight hours, with herbs added at specific intervals.
Chef Marco, Lorenzo’s son who now runs the kitchen, still tastes every pot himself before service.
Regulars claim they can identify Lorenzo’s sauce blindfolded, with its distinctive sweet-tangy profile and hint of something undefinable that keeps them coming back.
Pizza Perfection From a 100-Year-Old Starter
The pizza at Lorenzo’s begins with a sourdough starter brought from Naples over a century ago.
This living culture gives their crusts that distinctive tang and airy texture that’s impossible to replicate.
Each dough ball ferments for 72 hours before being hand-stretched and topped with ingredients sourced both locally and from Italian importers.
The wood-fired oven, built by Neapolitan craftsmen, reaches 850 degrees.
Pizzas emerge in just 90 seconds with that perfect leopard-spotted char that pizza enthusiasts travel miles to experience.
The Family Behind the Food
Three generations of Capriottis currently work at Lorenzo’s.
Founder Lorenzo, now 78, still makes fresh pasta every morning alongside his granddaughter Sophia, who recently graduated from culinary school.
Lorenzo’s son Marco oversees the kitchen, while daughter-in-law Gabriella manages the front of house.
Regular customers often find themselves treated like extended family, with the Capriottis remembering birthdays, anniversaries, and favorite dishes.
Handmade Pasta: The Heart of the Menu
Every morning at 5 AM, Lorenzo and Sophia begin the pasta-making ritual.
Using imported Italian flour and eggs from a local farm, they create up to 15 varieties daily.
The pasta room features a temperature-controlled environment to ensure perfect drying conditions.
Guests can actually watch the pasta-making process through a glass window near the restaurant entrance.
Favorites include pappardelle with wild mushroom ragu and the seafood-stuffed black squid ink ravioli that changes color dramatically when cooked.
The Wine Cellar’s Hidden Treasures
Beneath Lorenzo’s lies a temperature-controlled wine cellar housing over 500 bottles.
The collection began with just 20 Italian wines but expanded as Lorenzo developed relationships with small vineyard owners during annual trips to Italy.
The restaurant’s sommelier, Antonio, offers guided tastings on the first Thursday of each month.
These intimate events limit attendance to 12 guests and often sell out months in advance.
Lorenzo’s cellar contains several rare vintages, including a 1967 Barolo that’s reserved for truly special occasions.
Seasonal Specials That Showcase Local Farms
Lorenzo’s commitment to freshness extends beyond imported Italian ingredients.
The restaurant partners with five local farms to create seasonal specials that merge Italian techniques with New England produce.
Summer brings zucchini blossom risotto made with flowers picked that morning.
Fall features butternut squash ravioli in brown butter sage sauce using squash from nearby Cranberry Hill Farm.
These farm-to-table specials change weekly, announced every Wednesday on social media, often selling out by Friday evening.
Community Traditions and Celebrations
Lorenzo’s has become the epicenter of Italian cultural celebrations in Middleboro.
Their annual Feast of San Gennaro transforms the parking lot into a festival with food stalls, music, and dancing.
Every Christmas Eve, they host a traditional Feast of the Seven Fishes, serving complimentary meals to families in need.
The restaurant closes only three days each year: Christmas Day, Easter, and Lorenzo’s birthday.
Their cooking classes, held monthly for local high school students, have inspired several graduates to pursue culinary careers.
