Culinary Tour of Italy
  • APRIL
  • MAY
  • JUNE
  • JULY
  • AUGUST
  • SEPTEMBER
  • OCTOBER
  • NOVEMBER
  • DECEMBER
Restaurant Week
  • APRIL
  • MAY
  • JUNE
  • JULY
  • AUGUST
  • SEPTEMBER
  • OCTOBER
  • NOVEMBER
  • DECEMBER
Pino

Take your taste buds on a savory tour at Pino Bianco featuring a different region of Italy’s iconic cuisine each month – so delicious you’ll want to travel there in person.


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APRIL

Tuscany

April Image

Tuscan food is famous for its humility and honesty. Exceptional livestock and produce forms the foundation of hearty home cooking.

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MAY

Puglia

Wildflowers
May

Located in the heel of Italy’s boot, Puglia produces almost 40% of the country’s olive oil. Rich and natural, olive oil provides a healthy base for scratch made cooking.

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JUNE

Campania

Pino Bianco
June

Sunny and cheerful, Campania produces the juiciest tomatoes in the world that flavor many local dishes.

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JULY

Calabria

Peach Blossom
July

Calabria features southern cuisine and robust flavors at its finest including sun-dried tomatoes, red-hot chili peppers and zesty garlic.

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AUGUST

Sicily

Tin Rooster
August

Juicy and sweet, Sicilian roots run deep with oranges, capers, tomatoes and oregano.

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SEPTEMBER

Lazio

Upstate Tavern
September

Home to the Hercules’ Temple, Lazio is also famous for the four pasta sauces of Rome: Carbonara, Cacio E Pepe, Amatriciana and Gricia.

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OCTOBER

Umbria

Tin Rooster
October

Simplistic charm and humble history create flavorful dishes without being fussy including delicious grilled meats, salami, honey and lentils.

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NOVEMBER

Piedmont

Tin Rooster
November

Warm up with the most flavorful and classic tradition-bound cooking from Piedmont. From pastas, boiled meat and red wines, you can’t go wrong.

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DECEMBER

Lombardia

Tin Rooster
December

The true tastes of Lombardia are risotto, extra virgin olive oil and pantone all thanks to the crytal clear lakes of Iseo and Como.

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Meet Our Chef at Pino Bianco

Chef Richard Skoyec
Chef Richard Skoyec

5218 Patrick Road,Verona, New York 13478
turningstone.com | 800.771.7711

Formaggio
Rustico Black Pepper, Boschetto Al Tartufo, Miele Fresco, Finocchiona Salumi

Black Pepper Pecorino Romano, Italian Truffle Boschetto, Honey Comb, Finocchiona Salami

Pairs with:

Nozzole Chianti Classico

Campo Al Mare Vermentino

Aperitivo
Malfatti Al Pomodoro

Spinach Ricotta Gnudi, Datterini Tomatoes, Basil, Tuscan Olive Oil

Pairs with:

La Mozza Sangiovese

Castello Banfi Pinot Grigio

Entrée
Tagliatelle Ragu Di Cinghiale

Tagliatelle, Wild Boar Ragu, Whipped Ricotta

Pairs with:

Tignanello Super Tuscan

Dolce
Bomboloni A Pistacchio Salsa Al Cioccolato

Pistachio Filled Doughnuts, Chocolate Sauce

Pairs with:

Caposaldo Moscato

MAY
$40 Per Person

With Optional Wine Pairing

Appetizers
Pomegranate Salad

Mesclun Mix and Mizuna tossed in a Pomegranate Campari Vinaigrette with a Pomegranate Gel, Candied Pecans, Candied Kumquat, Fresh Pomegranate, and Citrus Goat Cheese

Roasted Squash and Pear Soup

Macerated Cranberry, Poached Pear and Pecan Crumble

Entrées
Braised Short Rib

Charred Onion and Aged Cheddar Grits, Pepperonata, Gremolata

Scallops

Pickled Kabocha, Butternut Squash, Guanciale, Amaretti Brown Butter Crumble

Desserts
Opera Cake

Layers of Joconde with Chocolate Crémeux and Coffee Italian Buttercream, Milk Chocolate Ganache, Salted Caramel Sauce and a Chocolate Tuile

Apple Crème Brûlée

Dine-in only. No food substitutions on this special menu.

Pino Bianco
$25 per person

Choice of 1 Per Course | Dine-in Only | No Substitutions

Appetizers
Pasta Fagioli

Seasonal Vegetables, Sweet Sausage, Cannellini Beans, Tomato Broth, Parmesan Cheese, Ditalini

Caesar Salad

Crisp Romaine, Grana Padano, Baked Cheese Crostini

Entrées
Braised Short Rib

PTomato Demi, Parmesan Risotto, Blistered Cherry Tomato

Chicken Riggies

Pancetta, Chicken, Cherry Peppers, Mushrooms, Bell Peppers, Onions, Imported Olives, Vodka Sauce, Rigatoni

Chicken Parmesan

Marinara, Mozzarella, Parmigiano-Reggiano, Spaghetti

Desserts
Tiramisu

Mascarpone Cheese, Whipped Egg Yolk, Espresso Soaked Lady Fingers, Coffee Gelato

Ricotta Cheesecake

Italian Sponge Cake soaked with Limoncello, Ricotta Meyer Lemon Scented Cheesecake, Whipped Cream and Strawberry Meyer Lemon Semi-Confi t Compote

Dine-in only. No food substitutions on this special menu.

Peach Blossom
$25 Per Person

Choice of 1 Per Course | Dine-in Only | No Substitutions

Appetizers
Fried Vegetable Spring Roll

Napa Cabbage, Carrots, Water Chestnuts, deep fried golden brown

Szechuan Vegetable Hot Soup

Mushroom, Bamboo Shoots, Tofu

Entrées
Mongolian Beef

Chunk Beef Tenderloin sautéed with Onion and Green Onion in a Hot Chili Hoisin Sauce

Kung Pau Chicken

Sliced Chicken Breast, sautéed with Mixed Vegetables and Peanuts in a Kung Pau Sauce

Desserts
Coconut Tapioca Pudding

Coconut Tapioca Pudding with Whipped Cream, Fresh Raspberries and a Coconut Tuile

Tropical Fruit Mousse Cake

Layers of Buttermilk Cake and Pineapple Rum Mousse with Passion Fruit and Mango Gelée, served with Raspberry, Mango and Passion Fruit Coulis

Dine-in only. No food substitutions on this special menu.

Upstate Tavern
$20 Per Person

Choice of 1 Per Course | Dine-in Only | No Substitutions

Appetizers
Tavern Apple Salad

Baby Iceberg, Grilled Chicken, Celery, Apple, Blue Cheese, Pickled Grapes and Maple Cajun Pecans

Roasted Tomato Bisque

Fried Basil, Basil Oil

Entrées
Tavern Signature Burger

8oz Hand-Formed Certifi ed Angus Beef Burger, Sharp Cheddar, Bacon Jam, Cilantro Aïoli, Angry Onions, Russet Fries

Cornell Marinade Chicken

BBQ Sauce, Melted Jack Cheese, Lettuce, Tomato, Mayonnaise, Sesame Bun, Salt Potatoes

Desserts
Pumpkin Bar

Toasted Pecan Streusel, Brown Sugar Crème Anglaise and Pumpkin Seed Florentine

Warm Chocolate Toffee Brownie Sundae

Chocolate and Vanilla Ice Cream, Brownie, Walnut Blondie, Salted Fudge Sauce, Whipped Cream, Candied Nuts

Dine-in only. No food substitutions on this special menu.

Tin Rooster
$20 Per Person

Choice of 1 Per Course | Dine-in Only | No Substitutions

Appetizers
Pulled Pork Sliders

Pulled Pork, Brioche Bun, Coleslaw, Sweet and Sticky Sauce

Beef Brisket Taco

Green Salsa, Southwest Slaw, NY Cheddar

Chopped Salad

Corn, Avocado, Onion, Black Beans, Chipotle Buttermilk Ranch

Entrées
½ Pound Brisket

Texas Brisket

Red Chile Chicken

Red Chile Rub, Smoked and Tangy Sauce, Red Chile Sauce, served with Creamed Corn

½ Rack of Ribs

St. Louis Style Baby Back Ribs

Desserts
Pretzel Strudel

Apple, Rum Caramel, Vanilla Ice Cream

Seasonal Cupcake

Dine-in only. No food substitutions on this special menu.

Chef Richard Skoyec
Chef Richard Skoyec
Chef de Cuisine, Pino Bianco

Chef Richard’s passion for Italian cuisine began at the age of 14 when we was working at a family-owned Italian restaurant in Bradenton, FL. This is where he first learned the importance of quality ingredients and how to make fresh pasta, sauces and gnocchi from scratch. After studying the culinary arts at Keiser University in Sarasota, FL, Chef Richard moved to Upstate New York for his culinary internship and learned about the unique culinary experience at Turning Stone. Joining Turning Stone in 2012 as part of the opening team of TS Steakhouse, Chef Richard was intrigued by the diversity of culinary experiences offered at the award-winning resort. Working his way up, he gained valuable experience on different teams including Season’s Harvest, Banquets, YBR Casino & Sports Book, The Lounge with Caesars Sports, and in 2020 was promoted to Chef de Cuisine at Pino Bianco. The fresh, made-from-scratch Italian cuisine that ignited Chef Richard’s passion for the culinary arts has come full circle as he now prepares the best hand-made pasta in Central New York. Pino Bianco’s new Culinary Tour of Italy offers guests the unique experience of tasting the different styles of food of each region of Italy, without ever leaving Upstate New York. Chef Richard said, “Most people don't realize how large of a country Italy is and how completely different each region is from the next. From Piedmont in North Italy, offering hearty dishes influenced by French Cuisine, to Calabria on the southern tip with some of the world’s best seafood, each region has its own style.”