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Simply Tuscan: Recipes for a Well-Lived Life

pino luongo

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Renowned restaurateur, bon vivant, and armchair philosopher Pino Luongo presents a year of Tuscan menus, with recipes for living the good life.

Pino Luongo is Tuscan to his toes--by birth, in sensibility, philosophically, and in the way he lives his life. To be Tuscan, Pino says, "is to honor all your senses." And he believes that everyone would benefit from having a little bit of Tuscany in his or her life, which is why he has written Simply Tuscan .

Welcome in the spring with a menu of quintessentially seasonal recipes, such as Artichoke, Romaine, and Pea Soup, followed by Roasted Veal with Lemon and Sage, and sweetened with Panna Cotta with Strawberries and Balsamic Vinegar. Or welcome your in-laws with a meal they'll never forget: Zucchini Soup with Mint, Ricotta Ravioli with Osso Buco Gremolata, and Upside-Down Warm Apple Tart.

Follow Pino to the seashore in summer, where, as he says, "the beach makes us wild with energy," to partake of a Summer Night Seafood Extravaganza--Crispy Fried Shrimp with Summer Vegetables in Sweet and Sour Vinaigrette, Trout Roasted Porchetta-Style, and Lobster and Cannellini Beans in Guazzetto.

Celebrate Thanksgiving Tuscan-style and, Pino promises, it will give you something else to be thankful for. Start the meal with Farro, Swiss Chard, and Butternut Squash Soup. Follow it up with Goose with Vineyard Stuffing instead of the usual turkey. Try Mashed Potatoes with Leeks in place of the candied sweets, and finish with Spiced Poached Pears with Vin Santo Sabayon.

Winter means comfort food all over the world, and in Tuscany this might mean Oven-Baked Leg of Pork Glazed with Chestnut Honey, a Carrot and Apple Purée, and Caramelized Baba Scented with Orange.

All of these recipes and many more, accompanied by Pino's wise and witty commentary on the occasions for which they were devised, are intended, in his words, to "convert you to Tuscanism...once you get a taste for it, there's no turning back." And this beautifully designed, lavishly illustrated, deliciously tempting book of recipes is certain to do just that.

Some of the recipes, such as Cacciucco, a fish and shellfish stew, or the Easter Torta with Cheese, are totally, typically,
traditionally Tuscan; others, like Crabmeat Ravioli in Ginger-Scented Vegetable Broth and the Bay Scallop and Asparagus Risotto are modern interpretations, which, nevertheless, remain truly Tuscan in spirit.

SIMPLY TUSCAN is intended, in Pino's words, to "convert you to Tuscanism--once you get a taste for it, there's no turning back." And this beautifully designed, lavishly illustrated, deliciously tempting book of recipes is certain to do just that. -->

Genres cookbooksitalian literatureitalycookingfood

304 pages, Hardcover

First published April 18,2000

This edition

Format: 304 pages, Hardcover
Published: April 18, 2000 by Broadway
ISBN: 9780385492904
ASIN: 0385492901
Language: English

About the author

pino luongo

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Giuseppe "Pino" Luongo is an American-based Italian restaurateur, businessman, and memoirist. He owned or co-owned current and former restaurants including Il Cantinori, Le Madri, Centolire, Coco Pazzo (New York and Chicago), Coco Pazzo Cafe (Chicago), Coco Pazzo Teatro, Tuscan Square, Morso (New York) and the Wainscott, New York-based Sapore di Mare.

Community Reviews

Rating(3.7 / 5.0, 3 votes)

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3 reviews All reviews

★ ★ ★ ★ ★

April 1,2025

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Simply delightful.
Lots of anecdotes and introductions.
Lovely illustrative photographs.
Great recipes.
Not too sure about having a different font for ingredients and the prep, however I suppose it makes it easier to follow when split across an page.

★ ★ ★ ★ ★

April 1,2025

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You wouldn’t expect after dinner in the evening to be the perfect time to sit down and read a cookbook but so it was.

I was a humble snail breathlessly following the exploits of an eagle.

★ ★ ★ ★ ★

April 1,2025

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Lovely, lovely thought and care in piecing together this book. I almost admire the perfect organization of ideas and anecdotes, art direction and layout as much as the captivating recipes. But, they are just too good.

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