home or Register


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.
 
more about lidia ›




Roast Turkey and Pan Sauce With Reduced Balsamic Glaze
A whole roast turkey is still something special...
 
see all
lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
see all lidia's videos ›


see all of lidia's photos ›


All you need to know about mascarpone
This soft, cow’s milk cheese originated in Lombardy and is one of my favorites because of its creamy...
 
see previous tips ›
see next tips ›


Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao "and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
Lidia in Ohio
Lidia will be visiting the local Public Television stations in Cincinnati and Dayton Ohio this week." For more information on...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
November 27, 2014
All you need to know about mascarpone

This soft, cow’s milk cheese originated in Lombardy and is one of my favorites because of its creamy texture and wonderful flavor. You can use this in a variety of ways, from sweet to savory dishes, although I prefer it with fresh fruit. There are American producers that have tried to make the real thing, but I urge you to try a taste test between American and Italian mascarpone and see which you prefer. It will be a fun and tasty experiment.