Rezdôra brings the taste of Northern Italy to the heart of Manhattan.

Located in NYC’s Flatiron District, Rezdôra Osteria Emiliana has remained one of the most talked-about Italian restaurants in the city since it opened five years ago.

Chef Secchi hails from an Italian immigrant family, with a Sardinian father and a British mother, though he grew up in Dallas, Texas. His dedication to Italian tradition, particularly the unique culinary practices of each region, sets Rezdôra apart. Unlike many Italian-inspired restaurants, Rezdôra doesn’t cater to Western tastes or adapt its menu to broader expectations. It stays authentic to the specific region it represents.

Secchi’s culinary journey is deeply rooted in Italy. He trained with some of the most respected chefs in the country, including Massimo Bottura and Davide Palluda of All’Enoteca. He also worked with Lidia Bastianich during his time at the Culinary Institute of America. One of his most formative experiences was at Hosteria Giusti in Modena, founded in 1605 and known for its rich culinary heritage. There, he learned the traditional methods of making fresh egg pasta, rolled by hand, including tortellini, tortelloni, and tagliatelle, while also spending time attending the local market daily.

Famous for its pasta dishes, Rezdôra has earned rave reviews, including a coveted three-star review from NY Times food critic Pete Wells in 2019. Wells praised Secchi as "one of the most appealing new talents in years to enter the city’s Italian restaurant scene." Rezdôra is one of only two Italian restaurants in NYC to hold a Michelin star, which it earned just a year after opening. As Michelin’s review noted, «It takes guts to serve a handful of penne with pomodoro sauce or two tortellini in chicken brodo, but when pasta is as refined as this, nobody is complaining.»

This year, The New York Times has again included Rezdôra in its annual list of the 100 Best Restaurants in NYC, especially highlighting its regional five-course pasta tasting, featuring specialties from Emilia-Romagna.

Rezdôra has held onto its Michelin star and currently ranks 7th among the 50 Best Italian Restaurants in the world for 2024, according to 50 Top Italy. The name "Rezdôra" itself reflects the restaurant's mission, referring to the head of the household in Emilia-Romagna, a nod to the Emilian culinary tradition. For Secchi, every element, from preparation to serving, must be done the proper way. He gladly shows New Yorkers on how to enjoy regional delicacies of northern italy be it gnocco fritto, a savory fried dough topped with prosciutto, guanciale, and mortadella or an array of authentic pastas the way they are enjoyed in Italy.

Secchi recreates the skills he picked up in Italy, staying true to the hand-rolled pasta technique. His tagliatelle al mattarello, served with butter and white truffle, exemplifies the homey yet refined feeling that defines Rezdôra. Some of the restaurant's pasta dishes have even achieved cult status. Here are a few of the standouts:

Uovo Raviolo

An homage to Nino Bergese, this single raviolo filled with ricotta and a runny egg yolk is enhanced with shavings of white truffle, served tableside.

Grandma Walking Through the Forest in Emilia

This dish, with vivid green pasta, is inspired by the chef’s memories of Sundays in Emilia, where a local grandmother would prepare braised leeks and roasted porcini mushrooms for him. The cappelletti is filled with braised leeks and mushroom purée, topped with Parmigiano shavings.

Angolini

Filled with 24-month-aged prosciutto, mortadella, and pork shoulder, and finished with a Parmigiano sauce and balsamic vinegar.

Gramigna Gialla e Verdi

A pasta dish served with sausage ragù.

Black Truffle and Lobster Girasole

Inspired by the sunflowers viewed during train rides through Rimini, this dish combines the flavors of truffle and lobster in a stunning sunflower-shaped pasta.

This year, Chef Stefano Secchi and his partner David Switzer announced the opening of Massara, just around the corner from Rezdôra. Massara continues their dedication to highlighting the cuisine of a single Italian region—this time focusing on the sun-kissed flavors of Campania. The menu features Neapolitan pizza and “Corteccia” with slow-braised ragù di salsiccia and cimi di rapa, as well as a semolina-based pasta from the Cilento region.

Rezdôra has proudly reached its five-year milestone, weathering challenges from ongoing construction to strict COVID restrictions. Despite these hurdles, the restaurant has maintained its commitment to tradition, bringing the heart of Emilia to New York. Whether showcasing the subtle differences between Garganelli and maccheroni al pettine, or exploring new pasta dishes like tortelli "al contrario" with stracchino and Parmigiano, Rezdôra continues to pay homage to the rich culinary heritage of Northern Italy.