Cookbook: A Tavola! Recipes and Reflections on Traditional Italian Home Cooking

the appetizer:

Italian home cooking is made easy with A Tavola by Gianni Scappin and Vincenzo Lauria, with recipes like Tigella Bread; Rissole (Stuffed Crispy "Ravioli" Snacks); and Polipo Affogato con Patate Gialle (Drowned Octopus with Yellow Potatoes).

Cookbook

A Tavola!
Recipes and Reflections
on Traditional Italian Home Cooking

by Gianni Scappin and Vincenzo Lauria

Click to buy A Tavola

Italian life is centered on the family. The table (a tavola) is where families unite daily to share great food and wine. Now, The Culinary Institute of America brings together food and family in a new collection of Italian recipes: A Tavola! Recipes and Reflections on Traditional Italian Home Cooking, by Gianni Scappin and Vincenzo Lauria.

A Tavola! is a compilation of the authors' favorite recipes from several regions of Italy and they also draw on their restaurant experience in the United States and share their fond memories of their Italian homeland. Throughout the book, home cooks will find both treasured family recipes and "new" dishes inspired by the great food the authors have enjoyed on their travels.

The timeless Italian diet includes all the right elements for flavorful, exciting food: healthy ingredients, plenty of vegetables, wine, and a healthy lifestyle. Chapters cover everything from small dishes and soups, to pizzas and breads, polenta and rice, various types of pasta, main dishes, to desserts and aperitifs.

Recipes include: Stuffed Crispy "Ravioli" Snacks; Parmigiano-Reggiano, Spinach, and Lemon Dumplings in Broth; Flat Bread with Fig Preserve, Goat Cheese, Arugula, and Truffle Oil; "Spoon" Ricotta and Nettle Dumplings; Venetian Cream Fritters; and Sicilian Cannoli.

A Tavola! gives explicit, user-friendly instructions making this the perfect cookbook for creating an Italian table in any home.

About the Authors

Originally from Marostica, in Italy's Veneto region, Gianni Scappin holds a diploma from the Recoaro Terme Culinary Institute in Italy, and is a member of the Federation of Italian Chefs. Chef Scappin is a Certified Hospitality Educator (C.H.E.), and a lecturing instructor in culinary arts at The Culinary Institute of America, teaching in the kitchen of the Ristorante Caterina de'Medici, part of the college's Colavita Center for Italian Food and Wine. He is co-author of the cookbook Cucina & Famiglia, and was consulting chef for the film Big Night. Chef Scappin was the owner and executive chef of Gigi Trattoria in Rhinebeck, New York, and executive chef at Le Madri, Moreno, and Castellano restaurants in New York City, as well as chef at restaurants in the Italian cities of Milan, Piedmonte, Montegrotto Terme, and Venice, and executive and corporate chef for the New York City-based Bice Group.

An assistant professor in Table Service at The Culinary Institute of America, Vincenzo Lauria is maître d' instructor in the Ristorante Caterina de' Medici. Mr. Lauria studied at the Instituto Professionale di Stato per Il Commerico Vittorio Veneto in Naples, Italy.