Piccolo Café in New York, interview with the entrepreneur Michele Massari

Piccolo Café is a restaurant in New York City, with Italian products. Michele Casadei Massari is the founder and CEO.

Q. How did the idea of the Piccolo café come about?

A. It was 2018. Summer, August in Sardegna at Porto Rotondo while during a brief relaxing moment from the restaurant I was working, watching the sea and immagining where and how I wanted to take the next carrier challenge I thought in a second : New York, because if I can make it the I’ll make it anywhere.

That was the moment, closing my eyes I envisioned my self in NY, from that moment I just listened my inner voice and creativity and decided to start from the very beginning, meeting people on the street making and serving at first just authentic espresso and later on authentic panini and pasta as well, that day my journey begun and never ended. 

Q. What is the most requested dish right now?

A. Urbani Truffle Risotto, we are in the 100days of white Truffle Season and we all love Truffle.

Q. You have Bolognese origins. Did you give an Italian touch to the Café?

A. I do have, I’m 50% from Emilia Romagna and 50% from Marche, hence I have and still do, an authentic Italian touch starting from teaching few Italian words here and there!

Q. What do your customers appreciate most about the cafe?

A. Our clients love feeling our love and passion for what we do as much having an authentic contemporary Italian meal just right in NYC and always prepared at its best.

Q. Is the clientele demanding?

A. Indeed it is.

Q. What is the greatest difficulty in managing different premises?

A. Logistic, problem solving, time management and keeping up the good work offering a very consistent product and customer service, seems we can though but we work so so hard for ! 

A. Crostini di Pate di Mortadella, Tortellini in Brodo, Bollito e Cotechino with Mashed Mashed Potatoes, Gelato alla Cream con amarena Fabbri. Yes it is so so Italian and so so Bolognese!