It’s all about the crust…the small raised rim around the pizza called the cornichon in Italy. When it’s crispy, slightly charred and oh so thin, it’s authentic Neapolitan pizza! And that’s exactly what I found at Eataly — Lidia Bastianich’s cool Italian emporium in New York City.
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My Taste of Eataly with Lidia Bastianich – Bravissimo!
Three of New York’s best Italian culinary stars are the genius behind the city’s new giant Italian marketplace called Eataly. Lidia Bastianich, Joe Bastianich and Mario Batali, who all have fabulous resturants in NYC, are now showcasing the best of Italy in this entertaining emporium modeled after their partner Oscar Farinetti’s emporium in Turin, Italy.
PBS TV personality Lidia Bastianich cooks in my kitchen!
I’ve interviewed tons of TV personalities over the years — some impressed me, others disappointed me. Lidia Bastianich is an impeccable pro!
Lidia’s simple, delicious chocolate bread parfait
When Lidia’s recipe for this dish arrived in my inbox, my first thought was ‘chocolate and bread what?’…how could that be good!
Lidia on olives in Italy
Olives are produced in just about every region in Italy and consequently, many Italian dishes use olives as an ingredient. Lidia Bastianich prefers to use olives that aren’t pitted. Hear why.
Lidia on Bastianich Wines
Lidia Bastianich’s family produces some wonderful wines. I fell in love with the Vespa Bianco…a Sauvignon Blanc/Chardonnay blend.
Lidia on her favorite olive oil
Twenty different regions in Italy produce olive oil and no two are the same. The best olive oil for salads is made in northern Italy.
