Modern Italian, refined by time.
MASSE was founded on the art of the Italian table. We bridge the gap between ancient regional techniques and a contemporary, intimate dining experience, celebrating the soul of every ingredient.
Seasonal provenance
We source directly from local artisan farms to ensure every ingredient reflects the current season's peak.
Italian heritage
Our kitchen honors regional techniques passed down through generations of Italian culinary masters.
Scratch preparation
Every pasta is hand-rolled daily using premium semolina, paired with slow-simmered, authentic sauces.
The Artisans Behind MASSE
Our team blends heritage Italian techniques with seasonal ingredients to create a modern, intimate dining experience in the heart of the city.
Chef Marco Rossi
Executive Chef & Partner
With 18 years in Rome and Milan, Chef Marco focuses on hand-rolled pasta, seasonal vegetable alchemy, and the preservation of authentic Italian regional techniques.
Rome & Milan – 18 Yrs Craft
Hand-Cut Tagliatelle & Wild Boar Ragu
Sommelier Elena Conti
Wine & Beverage Director
Elena manages our curated cellar, pairing rare Tuscan vintages with our seasonal menu to elevate the dining experience through deep regional knowledge.
Tuscany & Piedmont – AIS Certified
Brunello di Montalcino & Negroni Sbagliato
Chef Luca Bianchi
Pastry & Dessert Lead
Luca brings a modern touch to classic Italian desserts, focusing on seasonal fruit, artisanal gelato, and delicate pastry textures inspired by his Sicilian roots.
Sicily & Florence – Master Pastry
Pistachio Cannoli & Seasonal Fig Tart
Join Us for Dinner
Book your table to experience our seasonal menu and warm hospitality.