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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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Pizza Margherita with Fresh Tomatoes and Sliced Mozzarella
In the cantine or kitchens of Naples, you're li...
 
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Lidias In the Kitchen Tip - Garlic

 
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Crespelle
Almost every culture has some form of crespelle or crepes in its cuisine. In Italy we use them in soup...
 
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Lidia’s Upcoming Tour Schedule
I am so excited to be on a book tour this fall for my upcoming book Lidia’s Mastering the Art of Italian Cuisine which will...
 
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...
 
Milano Expo 2015
Lidia will be back at the Milano Expo for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
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...
 
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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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February 10, 2015
Crespelle

Almost every culture has some form of crespelle or crepes in its cuisine. In Italy we use them in soups, to make manicotti, layer lasagna with them, and of course eat them for dessert. I loved them most as dessert and ate them often as a child, topped with sugar or sometimes filled with just marmalade. Rose-hip marmalade was my favorite. On special occasions, we filled warm crepes with chocolate and topped them with toasted walnuts. Two or three of these crespelle and a glass of goat’s milk was my supper on many an evening.