Born in Rome, Italy, chef & owner Massimo Ranni is best known for his award winning breads and delicious secret sauces. His father a butcher and his grandmother a baker, Massimo comes from a family with rich culinary traditions. It was from his grandmother that he learned the "arte bianca" and started his own bakery in Italy, which he ran very successfully for 15 years.
In 1998, Massimo moved to the U.S. to open a new bakery and trattoria outside of Manhattan (Montclair, NJ) — which garnered rave reviews from the New York Times for his filone, pagnotta and pizza Romana.
In November of 2007, the doors opened for his latest venture with his wife Anne Marie — Massimo's Cucina Italiana. Located in Bangor, Maine, Massimo's Cucina Italiana offers one of the city's finest atmospheres for casual, fine dining. Massimo continues to receive accolades from publications such as the Bangor Daily News, Maine Sunday Telegram and Downeast Magazine for his delectable Roman cuisine. His sauces, pastas, breads and deserts are still true to his Italian heritage and only the freshest ingredients go into every meal.
Join us at Massimo's Cucina Italiana — where authentic Italian cooking is infused with the passion and heritage of a true culinary artist.
“Mr. Ranni turns unbleached flour, salt and water into luxuriously dense Italian breads and slices of pizza. These slices are not the usual slices; made without cheese, they are fragrant with fresh herbs, vegetables and extra-virgin olive oil. And they're served cold, the way Italian children eat them for breakfast.”
Andrea Higbie - The New York Times