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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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Orecchiette with Favas and Tomatoes
A technique I have always liked, when preparing...
 
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Lidias In the Kitchen: Fruit Desserts

 
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All About Balsamic
When shopping for balsamic vinegar, look for the legendary “aceto balsamico tradizionale,” which i...
 
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Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market"in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th" in Huntington, NY from 2-4pm for a book...
 
James Beard Awards 2015
Lidia will be"presenting at the 2015 James"Beard Awards this evening in Chicago. This is a great evening covering all aspects...
 
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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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May 29, 2015
All About Balsamic

When shopping for balsamic vinegar, look for the legendary “aceto balsamico tradizionale,” which indicates that the product is the result of the traditional method of production involving five years in wooded barrels. The vinegar so labeled is far superior, and is accordingly quite expensive. Its characteristics are a molasses-like consistency, lively brown color, mildly acidic “nose,” and a smooth, subtle interplay of sweet and sour flavors. The aceto balsamico tradizionale is packaged and sold only in small bottles that have a bulb bottle as a base, a long neck, and are marked “tradizionale.” Do not cook with the tradizionale; you can drizzle it over cheese, salad, grilled meats, or strawberries and ice cream. All other bottles are aceto balsamico commerciale; these are more affordable and are the kind of balsamic you use in cooking. The commerciale does not have the traditional production and aging process of the tradizionale, but nonetheless, it delivers a lot of flavor to the dishes to which it's added.