Name: Lidia's Italy
Uploaded: 2025-10-01T00:00:00.000Z
Description: Lifestyle, Cooking, Food, Lidia, Lidia Bastianich, Lidia's Italy, Lidia's Kitchen, Italian Food

Lifestyle, Cooking, Food, Lidia, Lidia Bastianich, Lidia's Italy, Lidia's Kitchen, Italian Food

Dynamic Television

Wholesome seafood pastas from Istria; scampi dish called alla Buzara.

Briny as the Sea

Lidia demonstrates her favourite recipes for calamari from Palermo, Sicily, and a simple pesto Trapanese-style.

A Sicilian and His Calamari

Lidia checks out vineyards in Friuli, and shares a recipe for roasted lamb shoulder paired with Montasio cheese crisps.

The Lamb of the Land

Vegetable farro with tuna and tomatoes; almond tart.

Musseling My Way Through Puglia

Chicken with artichokes; chicken with prosciutto.

Two Essentials of Roman Cuisine

Sicilian-style salad; scaloppine with Marsala.

The Ray and the Cooked and the Tossed

Tossing cherry tomatoes with arugula and cavatelli.

Two Tasty Pastas, Puglia-Style

Two dry pasta dishes are the bucatini all'amatriciana and spaghetti cacio e pepe.

When in Rome... Eat Pasta

How to properly marinate sardines; veal chops based on a recipe from Trieste, Italy.

Savor it "Saor"

Poached eggs; steak with Tuscan beans and squash.

The Essence of Maremma

Pasta with chicken livers; limoncello tiramisu.

Bigoli Just for Me

A salad of orange, red onion and olives; seafood brodetto.

Anna, the Cous Cous Lady

Spaghetti and White Clams, a Classic Plus More

Mushroom sauce; crepes filled with chocolate and hazelnut.

The Palm Squeeze

Beef cutlets garnished with cinnamon and cloves.

Braciole: A Cinnamon Role

Stir that Pot

Autumn in Maremma

Potato gnocchi; apple pastry with crunchy hazelnut crust.

Gnocchi, Savory and Sweet

White truffles; scrambled eggs with truffles; risotto with coddled egg and white truffles.

Tuffles for Breakfast and Dinner

A new take on the American classic macaroni and cheese.

Neapolitan Macaroni and Cheese

Paola di Mauro works with Lidia to make homemade fresh pasta served with chicken livers.

Kneading with an Old Friend

Baked cardoons with beef braised in Barolo wine; crescent-moon shaped cornmeal cookies.

Where Barolo Reigns, it Pours

Italian-style goulash; a side dish of potatoes.

Goulash, Italian-Style

Figs in a beef stew with braised cannellini beans.

The Galloping Figs

Sauerkraut; chickpea and pork minestrone; sausage and cured pork.

Sauerkraut My Way

The Potato Work-Out

Maltagliata with onion-tomato sauce; fettuccine with squash and cauliflower; spaghetti with garlic-tomato sauce.

Tutto Pasta

Tiella with escarole, olives and capers; fried cream and an espresso frappe.

Rolling with Nonna Lisa

Pizzelle stuffed with escarole and sausage; baba.

Sweet Napoli

Tortelli filled with chicken liver, spinach and ricotta; sage pudding.

Maremma Chard Pillows

Flavors of the sea in Gaeta and the marketplace in Rome; monkfish in brodetto with artichokes; skillet fennel with capers.

Sea and Land Roman Way

Produce and cheese of Roman cuisine; roasted potatoes with small artichokes; braised large artichokes with pecorino.

Vegetarian Rome

Thin Italian pancakes with mixed mushrooms and Grana Padano; pasta with spinach, ceci beans and cheese.

Porcini Wrap

Fillet of wild boar with prune and applesauce; chickpea and porcini mushroom soup.

What a Boar

Sausage with fennel and olives; ricotta cake.

Sausage alla Romana

Smothered eggplant and summer vegetables; grilled tuna with oregano; ziti with tomatoes, eggplant and salted ricotta.

Eggplant and Tuna alla Siciliana

Grouper matalotta-style; panelle, a fried chickpea polenta.

Sicilian Street Food

Fettuccine and swordfish; cannoli napoleon.

Stack those Cannoli

Friuli; polenta and spinach soup; braised pork chops with savoy cabbage.

Tender Pork Chops, Loose Polenta

Making Montasio cheese; risotto with spinach; skillet turnips with potatoes.

Risotto Fresh and Green

Risotto with radicchio; peach tart with cocoa almond crust.

To Crumb or Not to Crumb

Tagliatelle pasta; tagliatelle with chickpeas; a salad of tomatoes, mozzarella and faro.

The Farro Story

Traditional methods of making bread; focaccia topped with onions, tomatoes, mozzarella and basil; caramelized almond wafers.

The Best Foccacia Ever

Tajarin pasta with truffle butter; agnolotti with roasted meat and spinach stuffing.

Tajarin, Yellow as Gold

Asparagus and rice soup; Istrian mixed seafood stew; quince soup.

Istrian Seafood Stew

Roasted goose with mlinzi; a frittata with asparagus and scallions.

The Goose of It

Hazelnut fall harvest; roasted pepper rolls stuffed with tuna; quince and hazelnut chutney; hazelnut torte.

Hazelnut Haven

Trieste-style steamed mussels; sacher torte.

Italian Austrian

Farina gnocchi; apple strudel with caramelized walnuts.

Stretch, Stuff, and Roll

Celery chutney; baked onions from Acquaviva; bucatini with toasted breadcrumbs.

Serendipitous Celery

A creamy baked topping for polenta features preserved salt cod; rice and pea soup; sandy cake with whipped cream and berries.

Heavenly Baccala

Fish broth with rice and marinated winter squash; cookie crumble with zabaglione and berries.

How the Cookie Crumbles

Lidia prepares a delicious and Crispy Roasted Duck, a simple Rice with Lentils, and a delectable Almond Cake for dessert.

Everyday Roasted Duck

Lidia teaches us some simple rice dishes. Rice with Butternut Squash, Rice with Fresh Sage, and Traditional Rice and Chicken.

Notto Risotto

Lidia make a delicious Tomato and Apple Sauce, a Cauliflower and Potato Salad. Grandma joins Lidia for Sweet Ricotta Dumplings with Strawberry Sauce.

You Say Tomato, I Say Apple

Lidia makes two scrumptious dishes-Anolini in Chicken Broth and Veal Scaloppine Bolognese-with the help of her granddaughters, Olivia and Julia.

Sunday Dinner in Emilia-Romagna

Lidia shares her recipes for Sausage in the Skillet with Grapes, Meatballs in Broth and Honey Orange Crumb Cookies.

Umbria Family Jewels

A tour of the beautiful medieval town of Gubbio and Lidia shares a delicious veal scaloppine with prosciutto, garlic, and anchovy fillets.

Stuff it Your Way

Lidia and Tanya take you inside Mario Donizetti's home and studio, Cody Hogan of Lidia's Kansas City stops by to share her favorite Milanese dishes.

Milano Classico

A quick, simple, and delicious dish. Chicken with Olives, Pinenuts and Celery Steamed in a Skillet.

Weeknight Stovetop Chicken

Chef Billy Gallagher of Becco restaurant joins Lidia back home to make Beef Chuck Braised in Beer, Whole Grain Spaetzle, and Delicious Baked Apples.

Braising Beef with Beer

Lidia visits Beltrami's farm in Le Marche, she makes Lamb Chunks with Olives and a simple Stuffed Quail in Parchment.

Flora and Fauna

Lidia makes fresh Tagliatelle with White Meat Sauce and a delicious Walnut Pesto.

Amber Waves of Pasta

Veal Chops with Fontina, a delicious Fondue Valle d'Aosta-Style, and a great Roasted Pepper and Olive Salad with Fontina and Creamy Mustard Dressing.

Fontina Hot and Cold

Lidia makes Polenta with White Beans and Black Kale, a Beef Fillet with Wine Sauce, and a scrumptious Chocolate Biscotti Pudding.

From Wine to Chocolate

Lidia prepares two deliciously simple sauces-Tomato Sauce with Bacon and a Chard and Almond sauce-that can be paired with strangozzi.

The Umbrian Twist

Lidia learns about the age-old local ceramic-making traditions. Lidia prepare a simple Baked Fish with Savory Breadcrumbs and a Chocolate Bread Parfait.

Breaking the Bread

Lidia makes apple sauce with horseradish and the typical canederli"Fried Potato and Celery Root Dumplings" and Beef Rolls with Mustard and Vegetables.

Yodeling in the Alto Piano

Lidia and Tanya prepare Fresh Pasta Dough and demonstrate how to make a few typical pasta shapes, including tortelli, cappellacci, and tortellini.

Airy Pasta Pillows

Chef Fortunato Nicotra joins Lidia, they make Beef, Potato, and Cabbage Casserole. Lidia also makes hearty Bread and Fontina Cheese Soup.

From a Valle D'Aosta Oven

Lidia makes a simple Chicken with Beer recipe. She'll also prepare Dumplings with Speck and a Celery Root and Apple Salad.

Simmering Chicken in Beer

Lidia prepare Spaghetti with Clam Sauce, along with a Ziti with Tuna "Ascoli" Style and a delicious Zucchini and Olive side dish.

Terre e Mare

Lidia makes pasta with arugula and ricotta. Lamb with Olives, she creates Scrippelle and tosses them in a hot caramel, citrus and apricot sauce for dessert.

Grazing in Abruzzo

The stuffed veal breast "Cima alla Genovese" was first presented to viewers by Lidia on the classic Master Chefs series with Julia Child.

Rolling out a Genovese Buffet

Homemade pasta pairs with a delicious Sausage and Tomato sauce and a Semolina Pudding with Blueberry Sauce for dessert.

Gnocchi Sardinian-Style

Lidia teaches Joe about the flavors of Basilicata by preparing three simple pasta dishes: Bucatini with Sausage, Ditalini with Broccoli Rabe, and Rigatoni with Lentils.

Three Pastas in a Flash

Lidia prepares Calabrian dishes, including Sweet Onion Soup, Spicy Calamari, and for dessert she makes Sesame Candy.

Sweet and Spicy Calabria

This episode focuses on the cauliflower, one of Lidia's favorites! She makes Gemelli with Cauliflower and Fresh Pasta Squares with Beans and Bacon.

Conquering Cauliflower

Lidia travels to Calabria, she create a Calabrese salad and create a steamed swordfish bagnara style.

Light But Luscious

Lidia travels to Sardegna. Lidia make a delicious baked fregola casserole and a roast lobster with homemade breadcrumb topping.

Delicious Crumbs

Lidia shows us a traditional Molise meal. Fish soup with vegetables, taccozze pasta with sea bass.

To Cozze or Not to Cozze

Lidia make maccheroni in a meat sauce, plump tomatoes and fresh vegetables. She also make paccheri with fresh clams, mussels, shrimp, and scallops.

Pasta by Any Name

Lidia creates a Zuppa filled with Savoy cabbage, provolone, and pecorino cheese.

Sardinian Turnovers

Lidia makes a rice and zucchini crostada, stuffed vegetables and bread salad with summer vegetables.

Harvest Classics from Liguria

Lidia travels to Basilicata, she makes spaghetti a la ziff then a bacala in a spicy and tangy sauce and potatoes made with garlic and pepperoncini.

Potatoes With a Twist

Lidia makes baked pork chops with onion, white wine, and melted provolone. Lidia's figs stuffed with nuts and honey.

Praise the Shepherd

Lidia makes Spaghetti alla tornola, and an octopus sauce with black olives, pepperoncino, and onions. Fried ricotta balls drizzled with marmalade for dessert.

From the Shores of Molise

Lidia makes lobster salad filled with celery, tomatoes with light egg dressing. Lidia braised cauliflower with onions and olives, along with a pasta dish.

Sardinian Lobster Salad

Lidia creates a soup filled with lots of fresh vegetables. A pasta with string beans, potato in a pesto sauce and a delicious cherry tart.

Intoxicating Antioxidant

Lidia creates a baked Cavatapi in a tomato sauce with fresh provolone, Chicken Catanzaro and tasty almond biscotti.

The Catanzaro in the Chicken

Lidia creates a baked eggplant with onions, tomatoes and pecorino cheese and a sponge cake with prunes and red wine.

Casseroling in Sardegna

Lidia makes a traditional wedding soup, fish soup in a simple garlic and wine broth and spaghetti topped with baked cherry tomatoes.

The Liquid Marriage

Lidia makes green beans, tuna cooked Genoa style with anchovies and porcini mushrooms. Braised beef in a porcini mushrooms, pine nuts, and crushed tomatoes sauce.

Fishing For Tuna in Genova

Lidia creates a German Potato salad, a fresh spinach salad with pine nuts, Genova style and Almond Torta with chocolate chips.

Huggable Ligurian Food

Lidia creates a chestnut and lentil soup, lamb stuffed with garlic, parsley, cheese, and bread served on top of polenta.

The Lamb and the Chestnut Story

Lidia creates Firey Maccheroni, along with pasta in a pork Ragu sauce. She makes artichokes and potatoes with fresh vegetables, pancetta, and nutmeg.

Hot Stuff from Basilicata

Lidia makes a Maccheroni with sliced zucchini, eggs, and saffron. She also makes maccheroni dish with fresh lemons.

Strumming the Pasta

Lidia creates a pasta dish with cavatelli, favas and onions, along with pasta dish of rigatoni with pork butt, veal, and sausage braised in tomatoes.

For Whom the Bell Tolls

Lidia creates a meatloaf with ricotta cheese and tomato sauce. For dessert, she make Ambrosia with wheat berries, fruit, and chocolate.

Meatloaf Like No Other

Lidia makes a rice and chestnut dish, followed by a baked penne with fresh mushrooms and an almond pudding with poached pears.

Hearty But Good

Lidia makes an apple and bean soup, a refreshing country salad, apples and potatoes. For dessert, a bread pudding with chunks of apples and apricots.

Apples: Salad, Soup, Dessert

Lidia create Strangozzi with veal and chicken liver sauce, a pork chops with capers, lemon and pepperoncino. And for desert, a strudel with dried fruits and nuts.

Lidia's Italy

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