Massara Osteria Campana: Stefano Secchi’s Newest Homage to Italian Culinary Tradition

Secchi’s culinary journey began in Dallas, Texas, where he learned to cook in his father’s restaurant, Ferrari’s, under the guidance of Chef Dino Borrello. The live wild-yeast starter from Campania that Borrello brought with him is still in use at Massara today. Secchi later honed his skills in Italy, working with master chefs and immersing himself in the art of hand-made pasta and fresh, local ingredients. In 2019, Secchi and his partner, restaurateur David Switzer, opened Rezdôra in New York, celebrating the cuisine of Emilia Romagna. It quickly gained a reputation as one of the city’s best Italian restaurants, earning a Michelin star in its first year. With Massara, Secchi now pays tribute to the culinary traditions of Campania, while also continuing his family’s legacy of Italian cooking. The restaurant’s name, Massara, refers to the “head of household” in Campania dialect, much like Rezdôra in the Emilia Romagna region. Both names evoke the image of a strong, nurturing nonna who is the heart and soul of the kitchen.