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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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Bigoli
Bigoli is a very unique and regional pasta. It is the signature pasta of the Veneto region. Fresh bigo...
 
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Lidia's Kansas City Restaurant- Sweet 16
So excited and proud as I travel to Kansas City to celebrate our restaurant's 16th birthday and for" the “Boys Grow...
 
Eataly- Chicago
I will be hosting a four-course dinner at Baffo on October 14th as part of the Identita’ Golose Celebration. I will also be...
 
Columbus Day Parade
I am excited to join the New York City Columbus Day festivities this Monday, October 13th." It was only" 7 years ago that I was...
 
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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 25, 2014
Bigoli

Bigoli is a very unique and regional pasta. It is the signature pasta of the Veneto region. Fresh bigoli are usually made of whole wheat flour, they are thick and have a chewy texture. Bigoli are made by extruding the pasta dough through a torchio (a pasta press). Dry bigoli are now available in the pasta department of specialty food stores or you can make it by using an electric pasta-extruder or a meat grinder without the blade. I like to serve my bigoli the traditional way with a gusty-gutsy chicken liver sauce, or with an onion and anchovy sauce.