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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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Toasted Bread in Savory Spinach Sauce
This dish is also very good when made with Swis...
 
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Behind the scenes in Lidia's Kitchen

 
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Fregola
Fregola, which means crumb in Italian, consists of small balls of dry dough, like dry pasta but small ...
 
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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend." This international conference on food, attended by...
 
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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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April 28, 2014
Fregola

Fregola, which means crumb in Italian, consists of small balls of dry dough, like dry pasta but small and round. Fregola can range from the size of a grape pit to the size of a cherry pit. Once cooked it is a wonderful addition to fish soups or stews and is also delicious as a side dish. Cook fregola as you would any pasta, in plenty of boiling salted water. Drain the fregola and dress it with sauce, or stir it into a saucy dish. Today, fregola can be bought in specialty stores in plastic or cellophane bags like dry pasta and, like dry pasta; it keeps well for several months.