For the fourth episode of La Cucina Italiana USA’s live series #BUTTALAPASTA, Editor-in-Chief Maddalena Fossi chats with New York City’s rising star pastaiolo, Chef Stefano Secchi, of Rezdôra restaurant.
Last year, Chef Secchi prevailed over the palates of the world’s toughest restaurant critics, earning three stars from The New York Times. His deceptively simple tortellini al brodo left New Yorkers begging for more, and his playful pasta-focused menu stirred up interest in Emilia-Romagna cuisine.
The young chef, of Sardinian and British parentage but American by birth, grew up in his parents’ Italian restaurant in Dallas, Texas, before setting off to Northern Italy to master the art of pasta from the greats. There, his life permanently changed when he began rolling dough by hand with nonna Adriana Morandi, the “rezdôra” (meaning “the one who leads” in Aemilian dialect) of Hosteria Giusti. He went on to work for the legend, Massimo Bottura, at Osteria Francescana in Florence, before landing in New York City.
Watch Stefano Secchi and Maddalena Fossati on Thursday, April 9 at 12:30pm EST on Instagram Live @LaCucinaItalianaUSA - #BUTTALAPASTA!