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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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My Mother's Chicken and Potatoes
In my family, favorite dishes are always being ...
 
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Lidia's: In the Kitchen - Butterflying a Chicken

 
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Scampi
Scampi are spiny, hard shell crustaceans that resemble small lobsters more than shrimp, except that th...
 
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2014 St.Martin Gala
I will be in Seattle for the wonderful 2014 St.Martin's Gala. This event is taking place to raise awareness about Saint...
 
Texas Book Festival 2014
I will be traveling to Austin for the annual book festival which will take place October 25th through October 26th. This is a...
 
Lidia's Kansas City Restaurant- Sweet 16
So excited and proud as I travel to Kansas City to celebrate our restaurant's 16th birthday and for"the “Boys Grow...
 
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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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April 29, 2014
Scampi

Scampi are spiny, hard shell crustaceans that resemble small lobsters more than shrimp, except that they are powder pink in color, often confused here in America as shrimp. They are much prized in Italy and in the whole Mediterranean but not as abundant as they used to be. One of the most common ways to prepare scampi is to sauté them with garlic, onion, and white wine. You might recall finding on Italian menus "Shrimp-Scampi", since the same method was used by chefs in Italian-American restaurants here in America to prepare shrimp (gamberi in Italian), which were much more readily available here. So they were called “shrimp- scampi” and the name has stuck, meaning shrimp prepared in the style of the beloved Mediterranean scampi.