Massara is chef Stefano Secchi's tribute to the cuisine and hospitality of Campania, the Southern Italian region known for its wood-fired cooking, handmade pasta, and exceptional seafood. Located in Manhattan's Flatiron neighborhood, the restaurant celebrates the warmth of the Italian table through seasonal ingredients, traditional techniques, and dishes inspired by Secchi's childhood visits to Southern Italy.
Named after the Campanian dialect word for "matriarch" or "head of the household," Massara centers its menu around cooking over fire. Signature offerings include wood-fired pizzettes made with a lievito madre starter that Secchi originally brought home from Campania, alongside handmade pastas such as Cheesemakers Raviolini, Candele with ragù Genovese, and Corteccia with sausage ragù and broccoli rabe. Seasonal meat, seafood, and vegetable dishes showcase the agricultural traditions and coastal flavors of the region.
The wine program, led by Michael Duffy, focuses on producers from Tuscany and Southern Italy, including Campania, Sardinia, and Sicily, while the cocktail menu by Morgan Marak highlights Southern Italian amaros, citrus, and herbs. Executive Pastry Chef Dominique Canvin completes the experience with desserts inspired by Campanian pastry traditions, including sfogliatella, ricotta and pistachio cake, and house-made gelato.
Designed by Sarah Carpenter Studio, the dining room reflects the textures and warmth of Southern Italy through intimate spaces and natural materials. In addition to its signature menu, Massara regularly hosts collaborations with acclaimed Italian pizzaiolos, celebrating the traditions and ongoing evolution of Italian pizza culture.
