Rezdôra Brings Emilia-Romagna Cuisine to NYC
"Emilia-Romagna: domain to epicurean cities including Bologna, Modena and Parma, known for pastas, balsamic vinegars, cured meats and the last being home to Parmigiano-Reggiano cheese. Thankfully for those of us stateside, one doesn’t have to book a flight to Italy to enjoy these treasures—chef Stefano Secchi, along with partner David Switzer, have brought the cuisine of the Emilia-Romagna region to New York City by way of their new restaurant, Rezdôra Osteria Emiliana, now open for business in Manhattan’s Flatiron District. The focal point of the menu at Rezdôra—which means “grandmother” in Modenese—is handmade pasta. Dishes include strozzapretti with tomato sauce, rock shrimp and basil, uovo raviolo di Nino Bergese and “grandma walking through forest in Emilia,” a bowl of roasted leek-stuffed cappelletti verdi served with black mushroom purée and spring peas. Additionally, sea bass with black garlic zabaglione, spring peas and pea tendrils, as well as guanciale di vitello can be found under mains. Burrata and prosciutto di Parma." - Abbe Baker
