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Italo-Fusion?

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2011_04_torrisinytm.jpgFrank Bruni pens a profile for this weekend's New York Times Magazine on Rich Torrisi and Mario Carone of the now renowned Torrisi Italian Specialties. He uses them as a jumping off point to discuss the idea of fusion in Italian cooking, pointing to dishes found there and at Sorella, Locanda Verde, and restaurants outside of New York. Not much news on the Torrisi front, but they do reveal they're working on a Chinese-style soup dumpling filled with Italian-American wedding soup and a "fanciful spin on arancini." [NYT]

Torrisi Italian Specialties

250 Mulberry Street, New York, NY 10012 Visit Website

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