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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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Brodetto with Lobster and Corn
This beautiful brodetto is brimful of colors, t...
 
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Lidias In the Kitchen Tip - Garlic

 
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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’s Upcoming Tour Schedule
I am so excited to be on a book tour this fall for my upcoming book Lidia’s Mastering the Art of Italian Cuisine which will...
 
Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Milano Expo 2015
Lidia will be back at the Milano Expo for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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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 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).