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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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Pizza Margherita with Fresh Tomatoes and Sliced Mozzarella
In the cantine or kitchens of Naples, you're li...
 
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Lidias In the Kitchen Tip - Garlic

 
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Bigoli
Bigoli is a very unique and regional pasta. It is the signature pasta of the Veneto region. Fresh bigo...
 
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Lidia’s Upcoming Tour Schedule
I am so excited to be on a book tour this fall for my upcoming book Lidia’s Mastering the Art of Italian Cuisine which will...
 
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...
 
Milano Expo 2015
Lidia will be back at the Milano Expo for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
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...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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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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February 25, 2015
Bigoli

Bigoli is a very unique and regional pasta. It is the signature pasta of the Veneto region. Fresh bigoli are usually made of whole wheat flour, they are thick and have a chewy texture. Bigoli are made by extruding the pasta dough through a torchio (a pasta press). Dry bigoli are now available in the pasta department of specialty food stores or you can make it by using an electric pasta-extruder or a meat grinder without the blade. I like to serve my bigoli the traditional way with a gusty-gutsy chicken liver sauce, or with an onion and anchovy sauce.