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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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Almond Cake alla Mantovana
This traditional almond cake is named for the h...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Scungilli
The technical name for these sea snails is Murex brandaris (Linnaeus) and they can grow to around 9cm ...
 
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Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. Be sure to check your local...
 
Lidia Talks Pasta at Eataly
Lidia is hosting a sold out class at Eataly" on Tuesday January 13th"  from 6:30pm to 8:00pm. Participants will learn about...
 
Appearance on Un Mondo Da Amare
Lidia will be appearing on Un Mondo Da Amare" tonight at" 8:00pm on Rai 1. It will be a spectacular evening filled with great...
 
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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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March 8, 2015
Scungilli

The technical name for these sea snails is Murex brandaris (Linnaeus) and they can grow to around 9cm long. I love scungilli, they have such a wonderful texture and a delicious sweet flavor. When cooked and out of their shell sliced thin, they make a great salad with the addition of some celery, olives and dressed with olive oil and vinegar. They also go great with pasta when cooked in some spicy marinara sauce. Scungilli are very much a part of the Italian-American table. They can be found fresh in their shells in Italian fish markets, or in many seafood stores removed from shells and frozen. They are good both ways, although I prefer the frozen ones, as the freezing process tenderizes them.