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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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Poached Pear Tart
This tart is a specialty of Calvizzano, a town ...
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Lidias Common Sense Cooking: Finding Fresh Eggs

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Mozzarella is a fresh cheese made from pasta filata or pulled curds, a method that gives the cheese it...
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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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Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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May 9, 2015

Mozzarella is a fresh cheese made from pasta filata or pulled curds, a method that gives the cheese its chewy texture and fresh flavor. Campania, the region in Italy that claims Naples for its capital, is the epicenter of Italian mozzarella making. Much of the mozzarella made in Campania starts with water-buffalo milk, which gives the cheese a special tang and complexity of flavor. According to the people of Campania, mozzarella di bufala should be eaten within three hours after it’s made- a luxury not available to us in the states. But fortunately we do have excellent mozzarella di bufala flown in on almost a daily basis. When buying imported mozzarella look for the kind that has been packaged in its own whey and is sealed tightly with plastic. The cheese should be firm and moist, not falling apart or very soft; it should be sweet with a pleasant tang, but not at all sour. Regular milk mozzarella is also made here in the states and it is quite good, we make it continuously during the day at Eataly as do many other Italian specialty shops and restaurants. It is best to use mozzarella once the package is opened, but you can keep it for a day. I like to eat mozzarella at room temperature, but chilled is mostly the way it is served.