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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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Sweet Ricotta Dumplings with Strawberry Sauce
Here's a beautiful and special dessert: ivory c...
 
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Lidias In the Kitchen - Wine Sauces

 
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Ricotta
“Twice-cooked” is the literal translation, and that is what ricotta is. After cheese is made, the ...
 
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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...
 
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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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September 3, 2015
Ricotta

“Twice-cooked” is the literal translation, and that is what ricotta is. After cheese is made, the remaining whey is recooked and soft curds called ricotta are formed. Ricotta is extremely versatile in Italian cuisine; it shows up in everything from appetizers and pasta sauces to pasta fillings and desserts. It represents an Italian gusto, or taste. I use it often in my desserts, in making a cheese cake, and in filling my cannoli. I especially like it as a stuffing in my strudel, along with fresh fruit. If you do use ricotta in your strudel, it is essential to use fresh ricotta with large curds and drain it overnight, otherwise your strudel will turn out soggy.