Out on October 29th: Felidia, Lidia’s new cookbook!
June 12, 2019
Felidia, Recipes from My Flagship Restaurant
By Lidia Matticchio Bastianich, Tanya Bastianich Manuali and Fortunato Nicotra
Lidia Bastianich–together with her longtime Executive Chef Fortunato Nicotra–shares 115 of the...
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Learn about Provolone
October 17, 2019
Provolone originated in Campania and is a semihard cheese made from full-fat cow’s milk. It is a pulled cheese, like mozzarella, that is formed in a pear shape,...
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A two-minute sauce with a Winter tomato
October 17, 2019
Though I am reluctant to use out-of-season, commercially produced fresh tomatoes in a sauce, tomatoes from hothouses are a decent alternative.
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Lidia’s Fall Book Tour!
October 17, 2019
Wednesday, December 4 – New York, NY
– Public book signing from 4-5:30PM at the front of the Eataly NYC...
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Cured meats, cheese, and pickled vegetables
October 7, 2019
One of the easiest ways to entertain is to prepare a spread of charcuterie, cheeses, and cured and jarred vegetables, served with different condiments and a variety of breads.
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