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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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Scrippelle Ribbons with Apricot-Orange Sauce
This special dessert is so good-and so much fun...
 
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Lidias In the Kitchen: Toasting Nuts

 
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Fregola
Fregola, which means crumb in Italian, consists of small balls of dry dough, like dry pasta but small ...
 
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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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April 28, 2015
Fregola

Fregola, which means crumb in Italian, consists of small balls of dry dough, like dry pasta but small and round. Fregola can range from the size of a grape pit to the size of a cherry pit. Once cooked it is a wonderful addition to fish soups or stews and is also delicious as a side dish. Cook fregola as you would any pasta, in plenty of boiling salted water. Drain the fregola and dress it with sauce, or stir it into a saucy dish. Today, fregola can be bought in specialty stores in plastic or cellophane bags like dry pasta and, like dry pasta; it keeps well for several months.