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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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Stuffed Artichokes
The flavorings in this dish are zesty-a combina...
 
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Lidias In the Kitchen: Fruit Desserts

 
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Italian for Sheep
Speaking of sheep in Italian can be confusing. Agnello is lamb, a young sheep with delicate, tender me...
 
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Milano Expo 2015
Lidia is attending the Milano Expo 2015. This" event " gives everyone the opportunity to find out and taste, the world's best...
 
Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market" in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th"  in Huntington, NY from 2-4pm for a book...
 
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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 22, 2015
Italian for Sheep

Speaking of sheep in Italian can be confusing. Agnello is lamb, a young sheep with delicate, tender meat. Agnellone, on the other hand, is a slightly older sheep, slaughtered between the ages of 6 and 10 months. To complicate things further, pecora is the name for an adult sheep, and the root of the word pecorino, a hard and peppery (and delicious) cheese made from ewes’ milk. Lastly, ovino is a more general term, referring not only to sheep, but to lambs and goats as well!