About Gianni Scappin | Vincenzo Lauria

Gianni Scappin | Vincenzo Lauria

Co-authors of A Tavola! Recipes and Reflections on Traditional Italian Home Cooking, Gianni Scappin and Vincenzo Lauia  were both born and educated in Italy. Lauria, a certified sommelier, is an associate professor of hospitality and service management at the CIA (Culinary Institute of America). Scappin has worked as a chef and instructor at both CIAs—the one in upstate New York as well as the one you need security clearance for in Virginia. Scappin has also co-authored many books and was the the consulting chef for the film “Big Night.”

Eggs in Purgatory Recipe

Eggs in Purgatory

Eggs in purgatory–or eggs simmered in tomato sauce–is a simple breakfast or supper. Serve the purgatory eggs over toasted bread rubbed with garlic.

  • Quick Glance
  • 35 M
  • 40 M
  • 2
Spaghetti with Red Wine and Pecorino Recipe

Spaghetti with Red Wine and Pecorino

This spaghetti with red wine is made more like risotto than typical pasta. The cooked spaghetti is tossed in oil in the skillet while red wine is slowly added.

  • Quick Glance
  • 20 M
  • 20 M
  • 0
Rabbit in Red Wine Recipe

Rabbit in Red Wine, Ischia Style

Rabbit in red wine is a classic dish from the island of Ischia. The rabbit is slowly braised in red wine studded with vegetables and spiked with herbs.

  • Quick Glance
  • 50 M
  • 2 H, 15 M
  • 0
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