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 ›




Espresso Mousse
Italians in general are passionate about coffee...
 
see all
lidia's recipes ›


Lidias In the Kitchen - Wine Sauces

 
see all lidia's videos ›


see all of lidia's photos ›


Mozzarella
Mozzarella is a fresh cheese made from pasta filata or pulled curds, a method that gives the cheese it...
 
see previous tips ›
see next tips ›


Fancy Food Show 2015
Lidia will be at the Fancy Food Show held at the Jacob Javits Center Monday June 29th 11:00am to 2:00pm Booth #1253. Lidia will...
 
Porta a Porta Special
Be sure to watch La Prima Serata airing this evening at 8pm ET in the US. Bruno Vespa travels to New York with Lidia and Il...
 
Lidia on Wendy Williams
Lidia will be appearing on the Wendy Williams Show on Wednesday June 3rd. Lidia will be cooking and discussing all about her new...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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!
May 9, 2015
Mozzarella

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.