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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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Broccoli Rabe with Oil and Garlic
Sometimes you see broccoli rabe cut into little...
 
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Behind the scenes in Lidia's Kitchen

 
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Buying Fontina
For many recipes I recommend using genuine Fontina from Valle d'Aosta because of its superb flavor, te...
 
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Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend."This international conference on food, attended by...
 
Spoleto Festival of Two Worlds !
Looking forward to visiting Spoleto's “Festival of two Worlds”, one of Italy's most famous performing arts festivals and...
 
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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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November 16, 2014
Buying Fontina

For many recipes I recommend using genuine Fontina from Valle d'Aosta because of its superb flavor, texture, and melting ability. Fortunately, imported authentic Fontina is widely available in markets with good cheese departments or from gourmet vendors on the internet. Be sure that you are buying DOP (name protected) Fontina. It's slightly more expensive than other semi-soft cheeses, but it is well worth the cost.