For more than two decades, Pino Luongo has been one of New York City's most
renowned restauranteurs. Inspired by the many culinary crosscurrents in this
most cosmopolitan of cities, he has devised an original version of the food of
Tuscany that draws on ingredients and inspiration from Italy, America, and
even Asia. Grouping recipes by key ingredients (such as grains and legumes,
mushrooms, spring vegetables, and fall vegetables) instead of by courses, he
explains the Old World "II Classico" roots of his recipes, then takes them in
exciting new directions with his own vibrant New World versions.
