Yes, there will be pasta, but 'we would never put agnolotti on [the menu] because that's a pasta from Piedmont,' Secchi told New York Magazine's Grub Street.
The pizza oven from Naples churns out small 'pizzettes' and a two-hour pizza-tasting menu, using a starter that's been in Secchi's family for 35 years.
Secchi introduced a unique 'goat dinner' at Massara, offering the animal served in four different ways, a dining experience not feasible at Rezd&oacra due to space constraints.
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