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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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Farro with Tuna and Tomatoes
Here's another of my delicious discoveries at L...
 
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Lidias In the Kitchen: Keeping Fish Fresh

 
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Mozzarella
Mozzarella is a fresh cheese made from pasta filata or pulled curds, a method that gives the cheese it...
 
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James Beard Awards 2015
Lidia will be" presenting at the 2015 James" Beard Awards this evening in Chicago. This is a great evening covering all aspects...
 
CIA 2015
Lidia will be attending the 2015 Culinary Institute of America Awards on Thursday April 30th as they host an evening honoring her...
 
Lidia's Kitchen Season 3
Lidia is currently filming another season of Lidia's Kitchen. Get ready to join Lidia as she embarks on another eye-opening...
 
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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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May 9, 2015
Mozzarella

Mozzarella is a fresh cheese made from pasta filata or pulled curds, a method that gives the cheese its chewy texture and fresh flavor. Campania, the region in Italy that claims Naples for its capital, is the epicenter of Italian mozzarella making. Much of the mozzarella made in Campania starts with water-buffalo milk, which gives the cheese a special tang and complexity of flavor. According to the people of Campania, mozzarella di bufala should be eaten within three hours after it’s made- a luxury not available to us in the states. But fortunately we do have excellent mozzarella di bufala flown in on almost a daily basis. When buying imported mozzarella look for the kind that has been packaged in its own whey and is sealed tightly with plastic. The cheese should be firm and moist, not falling apart or very soft; it should be sweet with a pleasant tang, but not at all sour. Regular milk mozzarella is also made here in the states and it is quite good, we make it continuously during the day at Eataly as do many other Italian specialty shops and restaurants. It is best to use mozzarella once the package is opened, but you can keep it for a day. I like to eat mozzarella at room temperature, but chilled is mostly the way it is served.