We are just steps away from the iconic Flatiron building in New York City. Here, Rezdôra tells the story of Emilia-Romagna in a vivid and contemporary way. Chef Stefano Secchi, with international training and strong roots in the tradition of rezdôre, creates a cuisine that revolves around handmade fresh pasta: tortellini in broth, tagliatelle, impeccable fillings, and fried gnocco with cured meats that smell like home. Technique, precision, absolute respect for the raw materials, including seasonal vegetables from the farmers’ market at Union Square. A contemporary osteria, always bustling with patrons, characterized by a fast-paced service and the chef patron’s overwhelming enthusiasm. An address that can even excite those who truly know Emilia.