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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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Spumoni
A simple way to make spumoni in the shape you r...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Asiago or Montasio Cheese
Montasio cheese originates in the region of Friuli-Venezia Giulia. Situated in the northeast corner of...
 
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Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
Celebrate Spring with Lidia
Lidia is celebrating spring with her new book and is having a book signing dinner at Lidia’s Kansas City and Lidia’s...
 
Lidia on the Better Show
Lidia be appearing on the Better Show on March 12th preparing dishes from Egg-Citing Farm Adventure. Be sure to check your local...
 
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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 7, 2015
Asiago or Montasio Cheese

Montasio cheese originates in the region of Friuli-Venezia Giulia. Situated in the northeast corner of Italy, this region lies in the foothills of the Alps. Made in large wheels of 12-14 pounds, montasio is made from 100% cow's milk. Montasio cheese is available in three varieties. Montasio Fresco or fresh, is at least two months old and has a mild flavor with a creamy consistency. Montasio mezzano has been aged from five to ten months. The flavor deepens as it becomes firmer and its color turns golden. Montasio stagionato or Montasio stravecchio is aged over ten months and is delicious grated on pasta or in soups. Montasio cheese may be used as an appetizer, for cooking, or enjoyed with fruit as a snack or after a meal. It is the traditional Italian cheese used for making a frico, or fried cheese. It also makes a flavorful fondue.