Sorbu Paninoteca: Where Family Recipes and Bread-Making Tradition Shine
Discover how Sorbu Paninoteca brings the flavors of Tuscany to Portland through its signature cinque e cinque sandwiches, freshly baked bread, and a mission to give back to the local community.
Nestled in Portland’s bustling food cart scene, Sorbu Paninoteca stands out not just for its authentic Tuscan flavors but for its deep-rooted connection to family and tradition. Opened in October 2020, Sorbu is a labor of love by Chef Chris Ericsen and his wife Aurelia Galimberti, who drew inspiration from Galimberti’s hometown of Sorbugnano, a small village in Tuscany. Together, they’ve created a food truck that captures the heart of Italian sandwich culture with a modern, seasonal twist.
The Beginnings of Sorbu
For Chris, the journey to opening Sorbu was filled with both culinary exploration and unexpected challenges. Before launching Sorbu, Chris worked at Beast, a fine dining restaurant in Portland, but like many others, he found himself out of work when the pandemic hit in 2020. “We had just moved back from Costa Rica,” Chris recalls, “and I didn’t have a job, Aurelia couldn’t work, and we had two little kids to support. That’s when we knew we had to do something.”
Having spent nearly a decade in Costa Rica running a restaurant, Chris wasn’t new to the food industry. He quickly set his sights on starting something of his own in Portland, building a food truck from scratch. “We saw an old truck for sale and spent months converting it into what Sorbu is today. We went all in.”
Bread as the Centerpiece
At the heart of Sorbu’s menu is its bread, an element Chris insists is just as important as the fillings. “Bread is another ingredient,” he explains. “When you want to use the best produce, you also want the bread to be the best it can be. Fresh bread makes all the difference.”
Bread-making, or “la panificazione,” is a central focus at Sorbu. Chris bakes sourdough from a starter affectionately named “Didier,” which he describes as “an essential employee.” He describes a multi-day process where the starter is fed daily, the dough is mixed, and the bread is baked to perfection. “It’s fun, and it’s essential to the whole dish. Fresh bread is just so good,” he adds.
Tuscan Specialties and a Rotating Menu
One of the signature offerings at Sorbu is the cinque e cinque, a traditional sandwich from Tuscany made with a chickpea flatbread called torta di ceci. Chris and Aurelia sourced custom copper pans from Italy to make the torta di ceci just right, creating a sandwich that’s crispy, savory, and unlike anything else you’ll find in Portland. “In Tuscany, they just sell it by the gram. It’s a unique flavor and texture that I knew I had to introduce here.”
But Sorbu’s menu doesn’t stop at one dish. In fact, Chris changes the menu every two weeks, bringing seasonal ingredients and creative combinations into the mix. “There’s just so much produce to play with here in Portland. Changing the menu keeps it interesting for both us and the customers.” Whether it’s mushroom season or the height of summer zucchini, Chris ensures that the menu reflects the freshest ingredients available. “People love asking what’s coming next,” he says, “and I think that keeps them engaged.”
A Mindset Focused on Balance and Community
One of the things that sets Sorbu apart is Chris’s refreshing perspective on running a business in the food industry. Rather than subscribing to the relentless hustle that often defines restaurant culture, he prioritizes balance for himself and his team. “I don’t want to be the person who’s always chasing more. I want to see my kids. I want my employees to be happy. We don’t open if we need a break, and that’s important to me.”
This ethos extends to the way Sorbu interacts with the community. Chris and Aurelia are actively involved in local initiatives, including sourcing produce and supporting their kids’ school through food programs. Sorbu also has plans to offer pay-what-you-can meals during slower times, ensuring that they give back to their neighbors. “If I see my neighbor doesn’t have food, I’ll put food on their plate. That’s what it’s all about.”
What’s Next for Sorbu?
As Sorbu continues to grow, Chris is excited about the possibilities but remains focused on keeping things manageable. While pop-ups allow him to experiment with dishes that don’t work as well in the food truck setting, he doesn’t see a brick-and-mortar restaurant in the future. “There’s so much freedom in the truck,” he explains. “I don’t want to feel pressured to expand just because that’s what’s expected. We’re happy, and that’s what matters.”
With a loyal customer base, a menu that evolves with the seasons, and a commitment to quality, Sorbu Paninoteca is poised to remain a beloved spot in Portland’s culinary landscape. As Chris puts it, “We just want to make good food, be happy, and share it with the community. That’s what Sorbu is all about.”