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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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Lobster Salad with Fresh Tomatoes
Throughout history, Sardinia has been a territo...
 
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Behind the scenes in Lidia's Kitchen

 
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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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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend." This international conference on food, attended by...
 
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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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October 16, 2014
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.