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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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Almond Cake alla Mantovana
This traditional almond cake is named for the h...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Real Fontina
Who doesn't love dunking bread, crackers, and crudité in a pot of warm melted cheese. Many people won...
 
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Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. Be sure to check your local...
 
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...
 
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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 3, 2015
Real Fontina

Who doesn't love dunking bread, crackers, and crudité in a pot of warm melted cheese. Many people wonder what cheese makes the best fondue, and I like to recommend using genuine fontina from Valle d'Aosta. With superb flavor and melting ability, this cow's-milk cheese is unsurpassed in these dishes, far superior to the inexpensive cheeses called fontina produced outside of Italy, including American and Scandinavian versions. Fortunately imported authentic fontina is widely available in US markets with good cheese departments and from gourmet Internet vendors. Be sure that you are buying DOP (name protected) fontina, with the distinctive imprint of an Alpine peak on the wheel. Though more expensive than other semi-soft cheeses, it is well worth the cost. If DOP is not available, a less distinctive but similar cheese called Fontal, imported from Italy is a good substitute. This goes great on all kinds of food such as poached chicken or turkey breast, or different steamed vegetables. It is also delicious poured over a bowl of hot polenta or gnocchi.