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Lidia Bastianich is one of the most-loved chefs on television, a 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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Egg-Battered Zucchini Roll-Ups
I have literally grown up on zucchini prepared ...
 
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Lidia's Tips: Homemade Salad Dressing

 
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The basics of balsamic
Balsamic vinegar is now very popular in the U.S. but it has been produced in Italy for more than 800 y...
 
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Lidia's Favorite Recipes
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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October 16, 2013
The basics of balsamic

Balsamic vinegar is now very popular in the U.S. but it has been produced in Italy for more than 800 years. It has a high acidity level, but it’s very mellow because of some of its inherent sweetness. Some balsamic vinegars can be very expensive, especially ones with significantly long aging times (some up to 50 years) and small production amounts. Balsamic vinegar goes especially well with strawberries for a sweet treat.