TDR Interviews: Lucciola by Chef Michele Casadei Massari

Photography by Maurizio Bresciani

Photography by Alberto Ghezzi

The Design Release: How did the idea of Hi‑Fi dining emerge and how does it shape the Lucciola experience?

Chef Michele Casadei Massari: Hi-Fi dining was born from my desire to offer an experience that was not only about food, but about a high-fidelity encounter with the senses. I wanted every element — sound, light, timing — to have the same precision and purity you find in a high-end Hi-Fi system. At Lucciola, the experience becomes immersive: every detail amplifies the other, bringing the guest into an intimate, elegant, and enveloping space.

TDR: How did design and sensory detail guide the creation of Lucciola’s physical space?

CM: I wanted a space that didn’t shout, but whispered elegance. Warm lights, natural materials, and a balance between comfort and refinement. Every choice — from flatware to wall colors — was made to stimulate the senses without overwhelming them. The space is not neutral: it becomes part of the storytelling, accompanying the cuisine and the music in creating one complete sensory symphony.

Photography by Alberto Ghezzi

TDR: How does your heritage from Emilia-Romagna influence your cooking today?

CM: I was born and raised in Emilia-Romagna, a land that lives through conviviality, craftsmanship, and taste. This heritage is not only technical — like fresh pasta or Parmigiano Reggiano — but an attitude: absolute respect for the ingredient, pursuit of quality, love for hospitality. Even in my most contemporary interpretations, I carry that DNA of tradition and heart.

TDR: How do film, art or other creative disciplines inform your culinary approach?

CM: Cinema and art have always shaped the way I imagine dishes. I often think of a menu like a cinematic sequence, with rhythm, climax, and pauses. Visual art guides me in color and composition. Music helps me build harmony. For me, cooking never exists in isolation: it constantly dialogues with other arts.

Photography by Riccardo Piazza

TDR: Why did you choose a no-menu tasting format and how does it impact the chef–guest relationship?

CM: A written menu creates rational expectations. I prefer surprise — removing filters and allowing guests to simply trust me. It is an act of mutual faith: I cook for them, and they let themselves be guided. This direct, personal connection is where the magic of Lucciola lies.

TDR: What role do sound and ambiance play in how guests experience your food?

CM: Taste never exists alone. The perception of a dish changes with a musical note, the hum of a dining room, the pace of service. I have chosen a soundscape that accompanies the food like a soundtrack: never invasive, always present. The ambiance is part of the recipe.

Photography by Alberto Ghezzi

TDR: Which signature dishes best capture the voice or philosophy of Lucciola?

CM: I think of our deconstructed lasagna, which we call pasticcio, interpreted with rigor and poetry, or the tortellini that embody my Bolognese story. These are dishes that speak of identity but also innovation, of deep roots and openness to the world. And certainly, our Parmigiano Reggiano cheesecake: a perfect encounter that is New Yorker in form and deeply Emilia-Romagnolo in its ingredients and function. After all, at Lucciola it is always clear: form follows function.

TDR: In building such a refined experience — what challenges did you face?

CM: The greatest challenge was consistency. It is easy to create one impressive moment, but much harder to build an experience that always stays true to its identity. I had to defend my vision from superficial or commercial compromises. The daily challenge is maintaining uncompromising quality — every evening, for every guest.

TDR: Looking ahead — how do you see Lucciola evolving over the next 5 years?

CM: I see Lucciola evolving as a cultural platform, not just a restaurant. A place that welcomes dialogues between art, music, design, and cuisine. I want it to remain intimate, with the same soul, but with new tools to amplify the experience. Not bigger — but deeper.

TDR: What’s next for you creatively? Any upcoming projects or collaborations on the horizon?

CM: I am working on several fronts: food innovation projects, collaborations with international brands, and new ideas for culinary experiences that go beyond the restaurant. The common thread remains the same: creating beauty, emotion, and authenticity through food.

Photography by Alberto Ghezzi

Lucciola
621 Amsterdam Ave, New York, NY 10024, United States
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