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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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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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2014 St.Martin Gala
I will be in Seattle for the wonderful 2014 St.Martin's Gala. This event is taking place to raise awareness about Saint...
 
Texas Book Festival 2014
I will be traveling to Austin for the annual book festival which will take place October 25th through October 26th. This is a...
 
Lidia's Kansas City Restaurant- Sweet 16
So excited and proud as I travel to Kansas City to celebrate our restaurant's 16th birthday and for" the “Boys Grow...
 
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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, 2014
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.