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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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Artichokes, Fresh Favas, and Potatoes
The same trio of seasonal vegetables that inspi...
 
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lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
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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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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 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!