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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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Shrimp Prepared in the Scampi Style
Flavored butters-either this one or a variation...
 
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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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The Splendid Table
Lidia will be joining Lynne Rossetto on Turkey Confidential this Thanksgiving for their" annual live, call in show from...
 
Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao " and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
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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.