Stories from the Lucciola table: Italian fine dining, wine culture, tasting experiences, private dining, and the people who shape our restaurant on the Upper West Side.

Lucciola Blog

Stories from the Lucciola Table

This is where we collect the ideas, dinners, wines, ingredients, and moments that define Lucciola. Some stories begin in the kitchen, others at the table, others in the cellar. Together, they reflect our way of thinking about Italian fine dining in New York City: with time, coherence, and intention.

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Spaghettone al Pomodoro by Chef MCM

Spaghetti Pomodoro

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And if I didn’t think, what would my cuisine even be?

Spaghetti Carbonara NYC

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Savoring Tradition: Brodo and the Best Italian Wine Pairings

Brodo, the heartwarming Italian broth, is a culinary cornerstone, embodying the simplicity and depth of Italy's rich food culture. It's a versatile elixir, used in everything from nurturing soups to enhancing risottos, celebrated for bringing warmth and flavor to the table.

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Parmigiano Reggiano: A Legacy Carved in Cheese

Parmigiano Reggiano: a symphony of complex flavors encased in a crumbly texture, embodying centuries of Italian artisanal tradition and culinary excellence.

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Coda alla Vaccinara

Dive into the savory world of "Coda alla Vaccinara," a traditional Roman oxtail stew with a rich history rooted in the heart of Rome's Testaccio district. Originating from the ingenuity of local butchers, this dish exemplifies the essence of 'cucina povera' - making the most out of simple, lesser-known ingredients. Discover the transformative journey of a humble cut of meat into a culinary masterpiece, a true testament to the resourcefulness and creativity of Rome's gastronomic heritage. Join us as we explore the flavors and stories behind this beloved Roman classic.

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AUTHENTIC TORTELLINI RECIPE

Originating from Italy's Bologna region, tortellini pasta has a unique belly-button shape inspired by the goddess Venus. Authentic tortellini are crafted from a flour-and-egg dough filled with pork, mortadella, and raw ham. After being shaped, they're boiled in a flavorful hen broth. This timeless Italian recipe continues to delight palates globally.

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Parmigiano reggiano cheesecake

I love Parmigiano Reggiano cheesecake for its exceptional flavor, luxurious texture, gourmet appeal, unexpected twist, and creative possibilities. It's a delightful dessert that always brings me joy.