home or Register


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.
 
more about lidia ›






Behind the scenes in Lidia's Kitchen

 
see all lidia's videos ›


see all of lidia's photos ›


Cavolo Nero
Kale (cavolo nero in Italian), also known as dinosaur kale or laciniato kale, is a delicious winter ve...
 
see previous tips ›
see next tips ›


Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
Lidia in Friuli
Lidia is heading to Friuli to spend some quality time with family and friends."   ...
 
Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
December 1, 2014
Cavolo Nero

Kale (cavolo nero in Italian), also known as dinosaur kale or laciniato kale, is a delicious winter vegetable. It's highly nutritious with powerful antioxidant properties and is considered to be anti-inflammatory. Though black leaf kale appears in the markets in November and continues through Spring, it's best once the leaves have felt the sting of frost. The traditional ribollita soup of Tuscany is made with black kale and stale bread along with beans, while braised kale served with beans is a popular accompaniment for steak in Tuscany.