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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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Broccoli Rabe with Oil and Garlic
Sometimes you see broccoli rabe cut into little...
 
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Behind the scenes in Lidia's Kitchen

 
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Farro is one of the oldest grains and I urge you to try it, especially if you are not familiar with it...
 
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Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend."This international conference on food, attended by...
 
Spoleto Festival of Two Worlds !
Looking forward to visiting Spoleto's “Festival of two Worlds”, one of Italy's most famous performing arts festivals and...
 
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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 3, 2014

Farro is one of the oldest grains and I urge you to try it, especially if you are not familiar with it you will come to love it. An ancient form of wheat (also called emmer), faro cooks like pearl barley or rice, with no soaking. It has a wonderful nutty flavor and is quite nutritious. Since it is now sold in many specialty markets and easily ordered online, it is easy to procure and it stores well and I hope it becomes a staple in your pantry.