Chef's Dinner: A 6-course Dinner with Michele Casadei Massari

About This Dinner:Join us for an exclusive culinary experience with Guest Chef Michele Casadei Massari on September 11th and 12th at the Piazza Chef's Counter. Chef Michele will present a special multicourse dinner celebrating Parmigiano Reggiano DOP—sharing its rich history, cultural significance, and culinary traditions.

About Chef Michele Casadei Massari:Chef Michele is an accomplished chef and entrepreneur, currently serving as the CEO, Founder, and Executive Chef of Lucciola in New York City. Born in 1975 in Riccione and raised in Bologna, he moved to NYC in 2009. Deeply passionate about all things Italian, Chef Michele brings a love for Italian cuisine, art, literature, and creative expression to everything he does.

A New Dinner Edition by Chef Michele Casadei Massari

An Immersive Culinary Journey Through the Soul of Parmigiano Reggiano DOP

Embark on a sensory exploration of Parmigiano Reggiano DOP—its territories, textures, and timeless character. Chef Michele Casadei Massari invites you to break boundaries and discover the cheese’s unparalleled ability to transcend terroirs, cuisines, and traditions.

MENU:

Amuse-Bouche

• Parmigiano Reggiano Cannolo with Castelvetrano Olive Mousse

A crisp Sicilian-style cannoli shell, double-baked with Parmigiano Reggiano shaves, filled with a savory whipped Parmigiano mousse and Castelvetrano olive cream. Finished with citrus zest and a touch of honey.

Starter

• Clam Chowder with Parmigiano Reggiano Rind Ribollita Broth

Creamy clam chowder infused with a rustic ribollita-style broth made from Parmigiano Reggiano rinds, stewed chards, and cannellini beans.

Primo I

• Spaghettoni with Cold Brew Candied Pecan Alfredo

Thick spaghettoni tossed in a light Parmigiano Reggiano and butter emulsion, finished with candied pecan crumble and freshly microplaned Parmigiano.

Primo II

• Gnocchi with Parmigiano Reggiano Fonduta, Saffron, and Black Pepper Dust

Hand-rolled gnocchi served in a saffron-infused Parmigiano fonduta, topped with black pepper dust and Parmigiano air.

Secondo – Surf & Turf: "5 Cities of Parmigiano Reggiano"

• Beef Bohemian Steak alla Rossini

Served with Parmigiano Reggiano foam, truffle sauce, and aged balsamic reduction.

Paired With: Lobster Salad with 14-Month Parmigiano Reggiano and Celery and Finished with anchovy fillets and crispy nori dust.

Dolce

• Parmigiano Reggiano Espresso Crème Brûlée

Silky espresso custard infused with Parmigiano Reggiano, topped with a crackling sugar crust, chocolate-covered espresso beans, and Parmigiano crumble.

Cancellation Policy

Full payment is required at the time of booking, and all sales are final. We do not offer refunds for classes or events.

If you're booking for a group of 5–10 guests, you must give us at least 7 days’ notice (not including the day of the class) to receive a credit in the form of a coupon for a future La Scuola class or event.

For groups of 1–4 guests, a minimum of 4 days’ notice is required (again, not including the class day) to receive a credit for a future class or event.

We reserve the right to reschedule or cancel any class due to unforeseen circumstances, including weather. If that happens, we will contact you using the email or phone number you provided and offer either a full refund or a credit for a future class.

Please note that we cannot offer credits, transfers, or refunds for last-minute illnesses, work conflicts, personal emergencies, or other situations beyond your control. However, you are welcome to send someone in your place if you can no longer attend.

If you're purchasing this class or event as a gift, please make sure the recipient is aware of this policy, as it still applies.

Credits issued for La Scuola events can only be used toward future La Scuola events and cannot be applied toward other Eataly events, store purchases, or Eataly gift cards.

Host or Publisher Eataly Boston