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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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Seared Marinated Breast of Chicken with Tomato and Basil
This is one of those simple, quick and very fla...
 
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Behind the scenes in Lidia's Kitchen

 
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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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Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
Lidia in Friuli
Lidia is heading to Friuli to spend some quality time with family and friends."   ...
 
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...
 
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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.