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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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Sausages in the Skillet with Grapes
The Umbrian town of Norcia is, among other dist...
 
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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 Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
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March 28, 2014
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).