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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.
 
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Montasio
Montasio cheese originates in the region of Friuli-Venezia Giulia. Situated in the northeast corner of...
 
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Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao "and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
Lidia in Ohio
Lidia will be visiting the local Public Television stations in Cincinnati and Dayton Ohio this week." For more information on...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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September 1, 2014
Montasio

Montasio cheese originates in the region of Friuli-Venezia Giulia. Situated in the northeast corner of Italy, this region lies in the foothills of the Alps. Made in large wheels of 12 to 14 pounds, Montasio is made from cow’s milk and is available in three varieties. Montasio fresco, or fresh, is at least two months old and has a mild flavor with a creamy consistency. Montasio mezzano has been aged from five to ten months; the flavor deepens as it becomes firmer and its color turns golden. Montasio stagionato (also called Montasio stravecchio) is aged for more than ten months and is delicious grated on pasta or in soups. Montasio can be used as an appetizer, in cooking, or enjoyed with fruit as a snack or after a meal. It is the traditional Italian cheese used for making a frico, a fried cheese dish, and makes a flavorful fondue. You can pick some Montasio up at your local gourmet or import shop.