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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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Homemade Bigoli Pasta
Thick and chewy, with the nuttiness of whole wh...
 
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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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Lidia celebrates children's books at Dr. Seuss' Birthday Bash in St. Louis and raises funds for the St. Louis Community College
Lidia will read Dr. Seuss' Green Eggs and Ham" and her own brand new children's book, Lidia’s Egg-Citing Farm Adventure...
 
Lidia on Rachel Ray
Tune in to Rachel Ray on Wednesday to see" Lidia teach Nate Berkus how to cook short pasta and talk about her new book,...
 
Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. 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!