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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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Cappellacci with Squash Filling
In Emilia-Romagna, zucca (a pumpkinlike winter ...
 
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Behind the scenes in Lidia's Kitchen

 
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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 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...
 
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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.