Executive Chef Lucia Gasbarri was born and raised in Pacentro, a village in Italy’s Abruzzo region, where her earliest lessons came from watching her mother transform modest cuts of meat and simple vegetables into deeply flavorful meals. Known for its straightforward, rustic cuisine, Abruzzo instilled in Lucia a devotion to honest ingredients and careful technique. Her philosophy is simple: no shortcuts, no compromises, and no cooking “commercially.” Pasta is made by hand, sauces are slow-braised, and nearly every dish is cooked to order, just as it would be at home. Even when high-level chefs have passed through Radici’s kitchen, Lucia has held firm to her belief that tradition and precision must never be sacrificed. For her, Radici is not just a restaurant but an extension of her family table.
