La pasta in uno dei più iconici ristoranti italiani di New York con Stefano Secchi

Stefano Secchi racconta come ha costruito uno dei ristoranti italiani più famosi di New York e il ruolo centrale della pasta nella sua cucina. Tante esperienze in Italia, culto delle origini, grande tecnica e attenzione al gusto contemporaneo per spingere la cultura gastronomica italiana sempre più avanti anche negli Stati Uniti.

0:36 Pranzo/Lunch Service
1:36 Il ristorante una stella Michelin Rezdora/1 Michelin star restaurant Rezdora
2:56 Tortelli piacentini
6:35 Cappelletti verdi/Green ravioli "Grandma walks into the forest"
10:16 Ristorante Massara/Massara restaurant
10:54 Pasta Fresca vs. Pasta Secca/Fresh Pasta vs Dry Pasta
13:09 Bisque
15:04 Pasta fredda/Cold pasta
18:25 Spaghetti con le vongole/Spaghetti with clams

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[ShamilSiriwardana-iyxq]

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.

[LRwick]

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

[giacomorubenrepetti]

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!

[giorgiobfc]

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!!!

[gabrielealessandromansi]

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

[llhg]

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

[bonefish]

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

[sfermigier]

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

[FabioDBB]

I find the Italian-English mix very catchy and beatiful.

Bei piatti, bravi!

[Excaprince]

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

[Al-pooh]

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

[fradaru]

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

[jpbanksnj]

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

[lorislaurencig]

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

[letti]

This italian-english speaking mix is amazing 😊

[theoriginalchefboyoboy]

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

[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.

[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 😂

[nijinokanata]

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

[gimamotor]

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