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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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Meatballs in Broth
In Umbria, small meatballs are often served sim...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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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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Lidia Talks Pasta at Eataly
Lidia is hosting a sold out class at Eataly" on Tuesday January 13th"  from 6:30pm to 8:00pm. Participants will learn about...
 
Appearance on Un Mondo Da Amare
Lidia will be appearing on Un Mondo Da Amare" tonight at" 8:00pm on Rai 1. It will be a spectacular evening filled with great...
 
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 with a display of...
 
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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.