Sorrento

Sorrento is a short character study about legacy, resilience, and the quiet power of tradition passed down through generations.

At the centre of the film is Elia Eliopoulou, a self-taught chef with no formal training, carrying forward a family pizza recipe that originated on the streets of Naples more than a century ago. The recipe survived hardship, migration, and economic uncertainty before finding a new home in Australia, where it continues to be practiced daily inside Sorrento Pizzeria.

frame 9_1.74.1.JPG
frame 2_1.48.1.JPG
Still 2025-11-02 132620_1.1.1.JPG
frame 6.JPG

How the film came together

The project was conceived, written, shot and edited over a span of six weeks by Cooper Upcroft and contributions by Zahn K Conrick. From the outset, the aim was to explore Elia’s culinary philosophy and how that journey led to the creation of Sorrento and the ethos behind it.

The entire production was made on a total budget of $1,000, funded through support from Sorrento Pizzeria and donations collected at the public screening. The budget covered only essential out-of-pocket costs. All creative labour was contributed independently.

Why Sorrento matters …

Sorrento was made with limited time, minimal resources, and a small team. Shot over six weeks on a single a6700, the film was developed collaboratively by Zahn Conrick, Cooper Upcroft and Elia Eliopoulou. Without external funding or large infrastructure, the project relied on community support and intention at every stage. The film ultimately reached public exhibition at Avoca Beach Theatre, demonstrating that meaningful, story-driven work can be produced and shared even within tight constraints.