Current Catalog

A TAVOLA! Recipes and Reflections on Traditional Italian Home Cooking by Gianni Scappin and Vincenzo Lauria, the Culinary Institute of America Lebhar-Friedman August 2009 $29.95/hardcover full-color throughout ISBN-13: 978-0-86730-928-7 Sample recipe Buy this book Printer-friendly page

Contact: Trina Kaye
310.915.0970
TrinaKaye@tkopr.com

Italian life revolves around the family. And, these families unite daily at the table (a tavola) to share great food and wine. In Italy, they say, "A tavola non si innvecchia mai" (you never age at the table). Now, The Culinary Institute of America helps home cooks everywhere bring Italian celebrations to their own tables with a new collection of Italian recipes: A TAVOLA! Recipes and Reflections on Traditional Italian Home Cooking. The heart of Italian dining can be expressed with just a few words: simple, fresh, flavorful, and traditional.

A TAVOLA! covers everything from small dishes and soups, to pizzas and breads, polenta and rice, various types of pasta and main dishes, desserts and aperitifs. Recipes include: Parmigiano-Reggiano, Spinach, and Lemon Dumplings in Broth (Passtelli Verdi in Brodo), Luganica Ragù with Fresh Fennel (Ragu de Luganica con Finocchio), Lamb Fricassee Scented with Mint (Agnello in Umido Profumato alla Menta), and Melanzane in Agrodolce (Caponata - Sweet and Sour Eggplant Antipasto).

Originally from Marostica, in Italy's Veneto region, Gianni Scappin is a lecturing instructor in culinary arts at The Culinary Institute of America. He is co-author of the cookbook Cucina & Famiglia (Morrow, 1999), and was consulting chef for the film Big Night. Chef Scappin has worked in and owned acclaimed restaurants in NYC, Milan, Piedmont, Montegrotto Terme, and Venice. 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.