OCTOBER
Umbria
Simplistic charm and humble history create flavorful dishes without being fussy including delicious grilled meats, salami, honey and lentils.
NOVEMBER
Piedmont
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.
DECEMBER
Lombardy
The true tastes of Lombardy are risotto, extra virgin olive oil and panettone all thanks to the crystal clear lakes of Iseo and Como.
5218 Patrick Road,Verona, New York 13478
turningstone.com | 800.771.7711
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.”