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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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Arugula and White-Bean Salad
You don't have to use cannellini beans. Kidney ...
 
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Behind the scenes in Lidia's Kitchen

 
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All About Balsamic
When shopping for balsamic vinegar, look for the legendary “aceto balsamico tradizionale”, which i...
 
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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...
 
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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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June 30, 2014
All About Balsamic

When shopping for balsamic vinegar, look for the legendary “aceto balsamico tradizionale”, which indicates that the product is the result of the traditional method of production involving five years in wooded barrels of different sizes. The vinegar so labeled is far superior, and is accordingly quite expensive. Its characteristics are molasses-like consistency, lively brown color, a mildly acidic “nose,” and a smooth, subtle interplay of sweet and sour flavors. The aceto balsamico tradizionale is packaged and sold only in small bottles that have a bulb bottle as a base and a long neck and are marked “tradizionale.” Do not cook with the tradizionale; you can drizzle it over cheese, salad, grilled meats, or strawberries and ice cream. All other bottles are aceto balsamico commerciale, these are more affordable and are the kind of balsamic you use in cooking. The commerciale does not have the traditional fabrication and aging process of the tradizionale, but nonetheless, it delivers a lot of flavor to dishes.