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

A white bowl of red wine spaghetti with shaved Parmesan and basil leaves.

Red Wine Spaghetti

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This ingenious approach to spaghetti requires just your usual boxed pasta, a bottle of wine, and 30 minutes. Gorgeousness ensues.

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.