Pasta in the Most Iconic Italian Restaurant in New York City with Chef Stefano Secchi

[@giacomorubenrepetti4514]

This video blew my mind! I'm from Piacenza and to see the tortelli that my grandma makes me on Sunday for lunch in a one star Michelin restaurant is truly unbelievable. What's crazy is that if you go to Bologna or Parma which are bigger cities only like 30 mins away from Piacenza you can't find the tortelli piacentini. Big respect to the chef Stefano!

[@marcocatelli1]

I’m from Piacenza too and it’s so exiting to see a starred chef in a New York restaurant making tortelli piacentini and talk about our pancetta. Yeah!!

[@L0Rwick]

It's so funny how lo chef mischia perfettamente italian and english while sta parlando

[@EllisBoydRedding]

yes, it looks like an italiano che ha passado su much time in the USA that has some trouble a parlare continuamente in italiano e a tratti looks like an Italian doing an American impression

[@L0Rwick]

@EllisBoydRedding happens capita

[@DAra-fk6wu]

fa good. i barbari need di adattarsi

[@Mauro-b9f]

Look at his occhi….full on bamba 🎉

[@caesarspqr5561]

Troll king,troll jury and....

[@giorgio6608bfc]

Questa non è la cucina italiana ma l'esaltazione della cucina italiana! Attenzione nei prodotti e alla loro lavorazione, rispetto dei tempi di cottura, la cremosità della pasta, il taglio perfetto del prosciutto crudo. Bravo, bravo, bravo!!!

[@MsTapenade]

adoro quanto sto chef sia infottato per la cucina italiana, secondo me è tanta roba che esista un ristorante così a new york

[@ShamilSiriwardana-iy6xq]

Stefano is not just an amazing chef but also a great human being. I'm always impressed how the love for the Italian food and traditions still inspires him to the point of having goosebumps talking about it. Not only representing the Italian culture outside Italy, but inside Italy as well.

[@MattiaRepetto1]

Gli occhi e l'amore, la passione e l'entusiasmo....li leggi tutti negli occhi di questo grande chef, tanti troppi montanti dovrebbero prendere ispirazione, dedizione, cura, sacrifici e tanta scuola 😊 complimenti

[@paolowarszawa776]

Il video più bello che ho visto su questo canale. Da italiano che vive a Varsavia da 15 anni sono orgoglioso di avere connazionali che tengono alta la nostra reputazione.

[@FabioDBB]

I find the Italian-English mix very catchy and beatiful. Bei piatti, bravi!

[@joem.8984]

It’s a little corny

[@danieledragone423]

Non vedo altri motivi per andare a New York che non sia andare a provare il ristorante di pasta fresca. Complimenti! Simpatia, bravura, passione.

[@satanicthumb83]

I love this guy. Every time I eat at his restaurants we always have incredible conversations and it’s very apparent he has such a great love for food.

[@unkokusaiwa]

I like how he renamed his workers... what a douche

[@gabrielealessandromansi2891]

Sono apprezzabili questi video che mostrano come la cucina italiana all'estero può essere di livello

[@marcocasadio9701]

questi sono più bravi di noi italiani

[@ilmelangolo]

@@marcocasadio9701 esagerato...

[@CamilloMorea]

Fantastico lavoro!! Portare la vera tradizione italiana negli Stati Uniti. Impresa da giganti!!! Bravissimo ❤❤❤

[@sfermigier]

Predicting when he will switch from English to Italian and vice versa could be a drinking game.

[@tawnym7162]

i am not sure which is more intoxicating: the foo of the chef living his perfect lifed concepts that look like I could eat in these spots every day; or the passion of the chef who looks like he is absorbed in a perfect life of fulfilment, creativity, and identity of purpose and home. Wowza.

[@llhg9511]

It feel with innovative and flawless presentation some dishes might be 3 stars. This chef is inspiring and you can see the respect for everything

[@a.leehilliard4716]

Wow! You can tell how much he cares the kitchen is staffed properly.

[@bonefish935]

need to come, see, and taste! can't wait. Great job guys

[@Excaprince]

Piacenza ha una cucina veramente superiore andrebbe valorizzata maggiormente, grazie chef

[@carfo8975]

quando sul finale parla della mantecatura dello spaghettino ai lupini è qualcosa di davvero emozionante... grandioso

[@AloV17]

grazie mille. questa è la nostra cucina...top

[@appleblade9054]

As Italian I can say that he knows more pasta types than me! He’s a true master, well done !

[@fradaru1205]

Un spettacolo! La cucina italiana e proprio una cosa magica 🤩

[@johnleake5657]

Mi ha piaciuto tanto the chef's uso d'italiano and inglese. Per un Inglese come me it reduces the pressure of decoding un monologo d'italiano italiano tipicamente mescolato con dialetto. A delight!

[@ivanredbirdout2710]

complimenti allo chef, davvero bravo.. è stato un vero piacere conoscerlo

[@meredithkurtzman6047]

I really enjoyed seeing a chef so knowledgeable and enthusiastic about his style of Italian food. Warm and fuzzy feelings,hope to dine there sometime . 1:38

[@SingYourselfWell]

Speechless... And hungry. Grazie mille.

[@Al-po2oh]

This guy is the best. I make fresh pasta at home and I am very jealous of that amazing pasta machine. Bravo!

[@italimarco]

A Stefano, sei fantastico! Ti meriti la nomina di Ministro degli Affari Esteri! Mai visto una persona che rappresenta con tanta passione l'Italia all'estero!

[@DrSchleck]

Italian language is beautiful, so is the food. Greetz from germany.

[@JustSomeDude686]

So much love and passion in this food!

[@jpbanksnj]

Build the empire Stefano, we will come. More restaurants, more Italian concepts. Own them all!

[@lucagandossi7069]

Great video! Thank you!

[@catherinecrane1027]

A true culinary Artist and Master of the of the finest Italian culinary experience 👍

[@angeloferrari1645]

bellissimo, ho già visto (mi pare) qualche video suo. Ottimo.

[@maupal8302]

Chef Secchi è proprio bravo!

[@rickloginname]

That cold pasta dish - wow.

[@rustybearden1800]

No one, I mean NO ONE does this any more. To see him walk in the front door and the long dolly shot following him through the bustling, vibrant electric dining room with energy of the patrons and service and then through to the kitchen - WOW! I miss that feeling from NYC. This guy is incredible and unique to himself as far as Italian cuisine and service. God, I would love to sit down and dance my way through that menu!

[@catherinecrane1027]

I have watched every one of your videos or anyone that has reviewed your fabulous restaurant , I hope one day to have the good fortune to eat at your Fabulous Authentic Italian Restaurant ! 🙏

[@marcoprincipe3807]

Grazie a te Chef...❤

[@PKDionysus]

Anything with Chef Secchi, I watch. 😁

[@BulletESV]

Bet he's great to work for, the passion is immerserable

[@lorislaurencig7098]

Tortelloni , Rigatoni,Cappelletti, Pepperoni sei per me il numero 1... 😂😂😂❤ Soeak italian,please!

[@letti9147]

This italian-english speaking mix is amazing 😊

[@philipcondenzio5987]

I find it irritating. You either wear nail polish, or you don’t.

[@wrapscoils3870]

Love this!

[@nijinokanata111]

Fabulous! Even the sheen of the pasta is superb. Wish I could try all 27 pastas!

[@cafemezzwilm]

Bravo Stefano.

[@BlckJack123]

Boy does he have a passion for his work!

[@catherinecrane1027]

Bravo !

[@victorcavallo3856]

I'll most definitaly be making reservations very soon. A presto!

[@Allpars337]

I’ve eaten at Rezdora twice after following him and learning his story and watching him cook on KZbin. I think he is awesome. Sunday lunch in Rezdora the front of house had a really stuck up attitude. It was Sunday and we wanted to get a drink at the EMPTY BAR as we were 15 minutes early. We were denied. We could get a drink but were told to stand in the doorway. That was disappointing. The bar was still empty when our guest arrived as was the restaurant mostly and we waited another 15 minutes to be seated. We were excited for the food, unfortunately it just was average and again it was as if they front of house was doing us a favor. Food was mixed between four dishes between Luke warm and cold. I asked and Stefani was not there in the kitchen. Having grown up working restaurants I said gotta give another chance. Everyone can have a bad day. Unfortunately, 2nd time same attitude , same food service. We had an early reservation (was all we could get) and again the same deal with the front of house service and Luke warm to cold food. Maybe you should never go to a restaurant unless it’s peak hours so the kitchen is humming. All in all a disappointment for us I’m terribly sorry to say cause it just doesn’t fit this guys profile but I assume that why he lost the star. I won’t eat anywhere they make you feel like they are doing you a favor serving you and don’t show the appreciation that the owner, chef Stefani in this case dedicates to his food. Really a shame. We were SO DISAPPOINTED. NOTE: I’ve friends ( we all work in the same office) who have had fabulous experiences here and some that have had similar experiences to ours so I’m guessing consistency is a big complaint here. If the front of the house had Stefanos attitude it could make up for a lot but not cold food !

[@gimamotor]

Bravissimo US revision of our food!! Tanto di capello!!

[@nataliecaragio5124]

Those eggs look amazing …

[@JST500]

Bravo… io liked molto much chef… 🫶🏻😄

[@paolovilella4280]

Che classe ❤ questa leg newyorkese ci piace 💪

[@theoriginalchefboyoboy6025]

Hald of those pasta shapes names sounded like they are the back four for the Azzurri for the upcoming World Cup...

[@stockholmgrapher]

Wow!

[@demetrapetrou8527]

Stefano you are creating pasta fresca as others create French Lace‼️🔝⭐️⭐️⭐️⭐️⭐️ Grazie 🍊

[@onixtheone]

I know he’s just saying what comes to his mind, but you can definitely find eggs like that here in the states, even redder actually 😂

[@volodymyrforos1031]

Perfection

[@michelefariello5092]

Bravissimi

[@FilippoSchiesaro]

Bravo.

[@ChiIeboy]

Sooo, how many restaurants was that?

[@adamfleischman8080]

2 small ones

[@jayceperlmutter4317]

A good reason to visit NYC

[@reynardngoh9669]

hello im interested in buying the restaurant, how much?

[@cucinaitalia]

[@unkokusaiwa]

Wayyyyy to pretencious

[@lazios]

Questi sono piatti che piacerebbero anche agli italiani (intendo quelli nati in Italia, non nel NJ), si vede che non è cucina italo-americana (non lo scrivo per sminuirla ma per far capire, del resto si è evoluta in un altro paese e quindi pur avendo basi italiane è normale sia diversa). Ok, è un po' fighetta e ricercata come cucina (mi sembra facciano soprattutto paste), va considerato che sta a NY però ed è giusto dare importanza pure alla presentazione (costano cari quei piatti); l'importante è la passione che trasmette lo chef, quella c'è e sembra sincera.

[@erawanpencil]

No one wants to admit this, but there's better Italian food in the US/NYC than there is in Italy these days... most Italian restaurants have degenerated into tourist establishments (even for native Italians) and the real, actual, pressure is on foreign places like the one in this video, in the US, to make the best of Italy shine through. I say this as Italian who's lived in both places.

[@matteoboscolo5152]

Until we're talking about big touristic cities like Rome, ok, but in the smallest cities I don't think so, you can find some varieties of delicious dishes that me, authentic 31 years old Italian, don't even imagine 😂😂

[@soloio6942]

Tanta roba. I like it molto!!

[@MbisonBalrog]

Massara, NY? That looks like Manhattan.

[@masz.3936]

Sticking a few italian words just to make himself more italian, is such an american thing

[@philosoFreedomGaming]

Jak się masz!

[@3up3down.]

It looks really good. But the portion sizes are way too small.

[@ojosmasverdes]

What’s the name of the restaurant?

[@clubmate12]

It was two restaurants: Rezdôra and Massara

[@Sphoonx]

3:20 Those bracelets near the well of eggs when he's making pasta made me nervous lol

[@tastytesty]

Even Michael White hasn't emulated that Raviolo.

[@anthonyc5819]

When will he drop a cookbook? LMK

[@damienx0x]

Spectacular

[@afare17]

The size portion is so small!

[@GhenazoOReilly]

❤❤❤

[@peymanrasi2212]

I have eaten there and the restaurant is very cozy, but the food unfortunately is very very mediocre and very very heavy. We ordered 5 different pastas for lunch and every single dish tastes exactly the same and all the pasta tastes like butter. I wish them all the best. It tastes nothing like the food of Bologna or Piedmont.

[@kikloyno]

EROE ❤

[@kevindague8539]

looks good but portions seem way small to me

[@australopigreco4225]

SPACCA!

[@rogerwarr4673]

Dudes a badass

[@DamienYuen7718]

One bite of spaghetti. 🤣🤣🤣

[@Boulos-cb2un]

“We need more ice cubes for the pasta”

[@jdkgcp]

Clearly the son of an American soldier.

[@qkwnwkw]

Why hasn't his restaurant been awarded Three Michelin Stars yet.

[@janusconner3710]

❤‍🩹❤🧡💛💚💙💜🤎🤍🖤

[@davidgomez1786]

🎉🎉🎉🎉

[@maicolninja28]

Awesome recipes! Only one thing is that i don’t get ‘na beata minchia when the chef parla that way

[@libxsem]

KZbin su Android, perlomeno il mio è sparita la sezione commenti. Adesso sto usando iPhone

[@RandoMattz]

that subtle "cioè" verbal tic was very italian :)

[@hansgreutmann4495]

I’m hungry

[@xevious2501]

Its a funny thing.. He returned to Italy to learn how to achieve that authentic taste and cooking skills, something he couldnt fing in NY. and it is known by myself and older generations of New Yorkers of how the city has lost so much of its traditional cuisines made famous by immigrants that came to New York. and remained for generations passed down one to another but in recent times the younger generation did not carry of their family traditions knowledge and cooking skills. many of those great grand childern choosing to not go into the family business bringing an end to not just the family business but even more terrible the loss of those traditional recipes flavours and cuisine made ever so special in New York. Its not to say that you cant find great food, but in all honest, in comparison to the past where great food could be found on just about every block and neighborhood. today its so far and few between. and to even come close to finding authentic meals that still hold true to past traditions its all so sad because its the food of people, their culture traditions and identity unique to one another. but today so much is gone and we eat more like how we feed our pets than how we nurished ourselves with the love of our grandmothers and grandfathers handiwork in the kitchen. so many flavours forever lost to time.

[@CristianoAdiutori]

right

[@Piekartz]

He looks a bit like Jeff ff Goldblum 😂

[@alessandrocattapan]

Il video sembrava iniziare con un wannabe ma invece complimenti! Gli americani sembrano apprezzare la cucina italiana fatta bene e gli italiani vanno al Mc Donald...che geni!

[@vincenzoberti3296]

Bel video. Vorrei solo dire ai Ristoratori che come per la Bistecca sotto le 4 dita è carpaccio, anche per la pasta meno di 80/100gr è una bestemmia. Ma quanta pasta fredda ha servito? 40 gr?.....ma daiiii😊

[@elvispelvis5891]

Stefano Secchi seems to be a very passionate guy