Stefano Secchi cooked under Massimo Bottura at Osteria Francescana before opening this Flatiron osteria in 2019 — a regional-Italian program devoted to the handmade-pasta traditions of Emilia-Romagna, named for the dialect word for the matriarch who runs the kitchen. The Michelin star arrived in 2021 and has been retained through the 2026 guide, alongside a three-star New York Times review from Pete Wells and Secchi's JBA Best Chef New York State 2026 nod. The format pivots on house-rolled sfoglia and regional pasta forms — anolini di Parma, gramigna with sausage ragù, tortellini in brodo — with gnocco fritto and Parma salumi on the supporting cast. Service runs à la carte plus a multi-course pasta tasting in an intimate, design-forward room; sister restaurant Massara nearby extends the Italian portfolio. For Emilia-Romagna pasta cooking at its most credentialed in NYC, from a chef with the Modena lineage to back it up.