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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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Anytime Tomato Primavera Sauce
You don't have to wait for primavera--springtim...
 
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Lidias In the Kitchen - Wine Sauces

 
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Pinoli
Pinoli nuts (often spelled pignoli in English) are the edible seeds inside certain species of pinecone...
 
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Fancy Food Show 2015
Lidia will be at the Fancy Food Show held at the Jacob Javits Center Monday June 29th 11:00am to 2:00pm Booth #1253. Lidia will...
 
Porta a Porta Special
Be sure to watch La Prima Serata airing thisĀ evening at 8pm ETĀ in the US. Bruno Vespa travels to New York with Lidia and Il...
 
Lidia on Wendy Williams
Lidia will be appearing on the Wendy Williams Show on Wednesday June 3rd. Lidia will be cooking and discussing all about her new...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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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 23, 2015
Pinoli

Pinoli nuts (often spelled pignoli in English) are the edible seeds inside certain species of pinecones. Once the nut is removed from the cone, the shell is cracked to reveal a soft, ivory colored nut. When mature, the pinecone releases the pine nuts naturally but sometimes has to be heated to remove all the nuts; and this labor-intensive process is what makes pinoli so expensive. These nuts have become so popular over time that their trees are a resource in danger of depletion because so few seeds are left for reproduction, and each tree needs quite a few years to mature and produce the pine cones that hold pinoli. In Italian cuisine, pinoli are most often used in pesto, baking, and in savory dishes, especially in Sicily where pine nuts are often paired with raisins and used in fish and vegetable preparations. In the Italian American tradition, pinoli call to mind the soft almond cookies covered in pine nuts. After purchasing pinoli, keep in mind that they turn rancid quickly and should be stored in an air tight plastic bag in the refrigerator for up to 3 months. If you freeze your pine nuts, they are good for up to 9 months.