home or Register


Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
more about lidia ›




Baked Penne and Mushrooms
The marvelous melting qualities of authentic fo...
 
see all
lidia's recipes ›


Behind the scenes in Lidia's Kitchen

 
see all lidia's videos ›


see all of lidia's photos ›


Varieties of Rice
Rice’s nuances of flavor and suitability for different dishes can be a matter of great debate, but h...
 
see previous tips ›
see next tips ›


Lidia on Rai Tre/Slang
Watch Joe and I on Rai Tre/Slang today at 23:45 Oggi alle ore 23,45" Joe ed io su Slang in onda su...
 
Lidia on Slang- Rai 3
Don’t miss" Joe and I" tomorrow on Rai" Tre /Slang. Domani non perdete Joe" ed io su...
 
Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
September 22, 2014
Varieties of Rice

Rice’s nuances of flavor and suitability for different dishes can be a matter of great debate, but here are some guidelines: 1) The Lomellina area of Lomabardy is particularly renowned for its superfino (large) varietals, especially Carnaroli (perhaps the favorite of chefs these days). 2) The Vialone Nano, a shorter semifino rice that grows around Mantova in Lombardy and father east in the Veneto, is excellent for soups and desserts. Despite its smaller size, it makes fine risotto. 3) Arborio is the best-known of the Italian rices and the most readily available in the United States. Perhaps not as fashionable with cognoscenti as Carnaroli, Arborio is an excellent rice for most cooking procedures. Fortunately, all of these great rices are imported here, and all are delicious in traditional Italian recipes.