Torrisi Italian Specialties

Dubbed the "future of Italian food in America" by the NY Times, Chefs Rich Torrisi and Mario Carbone of Torrisi Italian Specialties channel the eclectic immigrant flavors of Chinatown, the Lower East Side and Little Italy into their distinctly local take on Italian-American cuisine. Mitchell Davis, VP of the James Beard House, joins to tackle the question of what it means to cook "Italian" in today's New York. A tasting will follow the discussion.