About Gianni Scappin | Vincenzo Lauria

Gianni Scappin and 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.” @chefgianniscappin @vincenzo.lauria.90

Spaghetti with Red Wine

Spaghetti with Red Wine

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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
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Two eggs in a tomato sauce, topped with a sprig of thyme in a cast iron skillet

Eggs in Purgatory

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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.

  • 35 M
  • 40 M
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