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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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Calzones
You may be used to the large pizzeria-size vers...
 
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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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Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
Celebrate Spring with Lidia
Lidia is celebrating spring with her new book and is having a book signing dinner at Lidia’s Kansas City and Lidia’s...
 
Lidia on the Better Show
Lidia be appearing on the Better Show on March 12th preparing dishes from Egg-Citing Farm Adventure. Be sure to check your local...
 
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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, 2015
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.