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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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Linguini with Bacon and Onions
I use slab bacon here because I like large piec...
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Lidias Common Sense Cooking: Finding Fresh Eggs

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Cane sugar: Zucchero di canna
I play around when I’m making dolci, as I always do in the kitchen, using different and less refined...
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Lidia celebrates children's books at Dr. Seuss' Birthday Bash in St. Louis and raises funds for the St. Louis Community College
Lidia will read Dr. Seuss' Green Eggs and Ham"and her own brand new children's book, Lidia’s Egg-Citing Farm Adventure...
Lidia on Rachel Ray
Tune in to Rachel Ray on Wednesday to see"Lidia teach Nate Berkus how to cook short pasta and talk about her new book,...
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...
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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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Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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March 28, 2015
Cane sugar: Zucchero di canna

I play around when I’m making dolci, as I always do in the kitchen, using different and less refined sweetening agent. I enjoy baking with pale-gold cane sugars (called zucchero di canna in Italy) which can be found in supermarkets. These crystal sugars are less processed and less refined than ordinary table sugar. Some brands are also from organically grown sugar-cane. The tint of the sugar, like its hint of deep flavor, comes from a very slight amount of molasses naturally retained by the crystals-not added during processing, as is the case with conventional brown sugars. Use zucchero di canna exactly as you would white sugar (in the same amounts).