The cuisine at Lucciola revolves around a single, unifying concept:
Nestled in NYC’s Upper West Side, the menu features all the classics – tortelloni, tortellini, and tagliatelle all cooked to delicious perfection.
What elevates our dishes from a meal to an experience – from a meal to art – is the dedication to quality embraced by our Executive Chef, Michele Casadei Massari.
At Lucciola, every locally-sourced vegetable, fresh-caught piece of seafood, and dry-aged piece of wagyu is hand-selected by Chef Massari.
Lucciola (“Firefly”) is a bright light in the darkness beckoning to food aficionados of all backgrounds.
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What People Are Saying
“Best Corner of Emilia-Romagna in New York.”
— La Repubblica
“The Most Authentic and Traditional Italian Restaurant in New York City.”
— Identita Golose
“New York’s Lucciola Uniquely Serves The Rich Cooking Of Bologna, Based On Extraordinary Ingredients.“
“PASSATELLI…Favorite New Pasta That Isn’t Really Pasta at All.”