This week, Executive Chef Michele Casadei Massari, the founder of Lucciola Italian Restaurant and Piccolo Café in Manhattan, became the new US Brand Ambassador of Parmigiano Reggiano cheese.
For the next year, he will share the benefits of cooking, eating, and above all, enjoying this 1,000-year-old hard cheese made from just three simple ingredients: cow’s milk, salt, and rennet. Chef Michele will also explain why this cheese has little in common with parmesan.
"More than anything, I want to help people understand that by eating better food they will be healthier, live longer, and feel happier – and eating real Parmigiano Reggiano is the perfect way to start focusing on living a fuller, better life,” said Chef Michele. “So, I will be introducing some new (and very healthy) recipes, as well as some exceptional pairings, too.”
A native of Bologna with roots in Riccione, Italy, Chef Michele is the first chef in America to hold this title given by the Parmigiano Reggiano Consortium. In addition to this new role and its forthcoming events, he operates several restaurants in New York City and is the Executive Chef of Ferrari, the Italian carmaker.
A special dish by chef Michele Casadei Massari: "Art Deco Zucchini Flower, Pesto, Decadent Parmigiano Reggiano Vacca Bianca Manto Modenese Delight”
Since opening Lucciola in 2017, Chef Michele has made Parmigiano Reggiano– a nutty, umami-like cheese created in the Middle Ages– a prime focus on his menu. There, he shaves a 24-month old Parmigiano Reggiano to top off the signature dish, Pasta al Pomodoro and ever the inventor, adds a bit to the “Negroni Parmigiano DOP” cocktail.
Chef Michele’s loyalty towards the half-moon rinds that come exclusively from his region in Italy goes beyond patriotism. His background in medicine and successful collaborations in various fields gave him an understanding of excellence, consistency, and authenticity, which he is eager to pass along.
"Now, if you understand science you will know that every single detail will affect the end result. This kind of passion and commitment is what makes this cheese so special. The secret ingredient is the pride that drives the dairies, and the farmers, and the cheesemongers to all work together – according to ancient artisanal traditions – for the ultimate goal...to make the best cheese in the world – Parmigiano Reggiano! "
For more information, visit http://www.parmigianoreggiano.us/
Cover Photo: Chef Michele Casadei Massari - Photo Credit: Elio Sofia