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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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Scungilli
The technical name for these sea snails is Murex brandaris (Linnaeus) and they can grow to around 9cm ...
 
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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...
 
Eataly- Chicago
I will be hosting a four-course dinner at Baffo on October 14th as part of the Identita’ Golose Celebration. I will also be...
 
Columbus Day Parade
I am excited to join the New York City Columbus Day festivities this Monday, October 13th." It was only" 7 years ago that I was...
 
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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, 2014
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.