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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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Cappellacci with Squash Filling
In Emilia-Romagna, zucca (a pumpkinlike winter ...
 
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Behind the scenes in Lidia's Kitchen

 
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Coarse Sea Salt
Salt as simple as it is still has its nuances. I use coarse salt for soup, cooking pasta, and long coo...
 
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Lidia on Rai Tre/Slang
Watch Joe and I on Rai Tre/Slang today at 23:45 Oggi alle ore 23,45" Joe ed io su Slang in onda su...
 
Lidia on Slang- Rai 3
Don’t miss" Joe and I" tomorrow on Rai" Tre /Slang. Domani non perdete Joe" ed io su...
 
Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
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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 16, 2014
Coarse Sea Salt

Salt as simple as it is still has its nuances. I use coarse salt for soup, cooking pasta, and long cooking techniques, on large meat cuts, and whole birds that roast or braise for a long time. While fine salt I use for salads and quick cooking recipes, so it melts and seasons the food immediately. I like to use sea salt, coarse salt, or fine salt. I also like to use salt flakes called "sel de mer", sea salt crystals formed naturally in coastal flats because they are more flavorful, but a bit more expensive