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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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Sweet and Sour Little Onions
You will find many ways to please your guests w...
 
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Lidias In the Kitchen: Toasting Nuts

 
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Cane sugar: Zucchero di canna
I play around when Iā€™m making dolci, as I always do in the kitchen, using different and less refined...
 
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Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market" in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th"  in Huntington, NY from 2-4pm for a book...
 
James Beard Awards 2015
Lidia will be" presenting at the 2015 James" Beard Awards this evening in Chicago. This is a great evening covering all aspects...
 
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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 Iā€™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).