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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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Tuna, Capers, and Warm Potato Salad
Pantelleria is an island half-way between Sicil...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Zucchero di Canna: Cane Sugar
I play around when I'm making dolci, as I always do in the kitchen, using different and less refined s...
 
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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 with a display of...
 
Lidia on The Talk
Lidia will be appearing on The Talk today December 8th preparing a hearty meal that is perfect for the holidays. Be sure to check...
 
Book Signing at Eataly NY
Lidia will be hosting a book signing of Lidia's Commonsense Italian Cooking" on Tuesday December 9th from 5 to 7p.m. at Eataly...
 
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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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August 16, 2014
Zucchero di Canna: Cane Sugar

I play around when I'm making dolci, as I always do in the kitchen, using different and less refined sweetening agents. Recently, I've enjoyed baking with the pale-gold cane sugars (caled zucchero di canna in Italy) that I've found in the supermarkets near home. These crystal sugars are less processed and refined than ordinary table sugar; some brands are also from organically grown sugarcane (in Florida and Hawaii, I am glad to learn). The tint of the sugar, like its hint of deep flavor, comes from a very slight amount of molasses natually retained by the crystals, not added during processing, as is the case with conventional brown sugars.