Two blocks from the hustle and bustle of Insurgentes, San Lorenzo Park is like a portal to a smaller city. Time seems to pass more slowly between its chapel with a roof designed by Felix CandelaIts cafes, ice cream parlor, dog play area and La Sopa Italiana pasta shop. This business has been there for almost 40 years and has a special place among the kitchens of the neighbors of the Tlacoquemécatl del Valle neighborhood.
It is a tiny place with shelves full of pasta of an endless variety of types, shapes and colors: elbow, spaghetti, linguini, fusilli, bow farfalle, rigatoni, serpentine, tagliatelle... There is also fresh pasta such as cannelloni, lasagna, cheese ravioli with spinach and meat. Its catalog is very wide.
Among so many options, what to choose? Of course, it depends on the craving and the occasion. Although the specialty is ravioli and tagliatelle. Of the latter, there are conventional options (egg, tomato or spinach), some less common (carrot, beet, squid or mushroom) and others openly eccentric (poblano bell pepper, mole or habanero). It is not superfluous to ask about the seasonal creations that sometimes surprise. Sandra, the person who served us, is very friendly and willing to explain any doubts visitors may have about how to choose their ideal pasta.
In addition to pasta, they sell some fresh and grocery products to prepare it at home or to complement it. There are sauces (arrabiata, bolognese, champignon, four cheeses, puttanesca...), bread crumbs, parmesan cheese, olive oil, crackers, cream, butter, among others.
The secret of its addictive, centuries-old flavor lies in its natural ingredients and 100% artisanal process. The pasta is still made as it used to be. In fact, all of it is made in the factory they have in Satélite. They mix the ingredients right there and put the pasta to dry for 8 days. They explained to us that one of the keys is not to use too much water, since the pasta is whipped. On the other hand, the weather must be taken into account; a very cold day can cause the dough to crack. Although the recipe remains similar to what it was over 100 years ago, each day there are small amounts to adjust. Videos of the process can be seen in his tiktok.
Their prices? A kilo of dry pasta costs approximately $180 pesos and a kilo of prepared lasagna costs $170 pesos. Keep in mind that these are small productions made almost entirely by hand.
More than 100 years of pasta
La Sopa Italiana began in 1895, founded by Elvira Gorletti de Fontana and her son Emilio Fontana Gorletti, born in Milan, Italy. Upon arriving in Mexico, they opened a business related to Italian food at 12 Ayuntamiento Street, in downtown Mexico City.
Ernesto Vallet Barbosa and his wife Iliana Alamo are the current owners and are still in the same family. They have three branches: Satélite (which is also the factory), La Villa and Colonia del Valle. They confessed to us that staying on their feet after so many years has not been easy, but thanks to enthusiastic pasta customers, as well as restaurants, hotels and event halls, they have been able to maintain this family tradition.
La Sopa Italiana is located on the corner of Fresas and San Lorenzo, in the Tlacoquemécatl del Valle neighborhood. They are open from 10:30 am to 5:30 pm Monday to Friday, and from 10:30 am to 4 pm on Saturdays. They also serve home delivery.
