Lidia Bastianich’s Italy in America

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Lidia Bastianich talks about visiting Italian American communities around eth country that created something new out of the recipes passed down from their ancestors. Lidia’s Italy in America explores this distinctive cuisine, showing us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish—from the Sicilian-style semolina bread and olives in New Orleans Muffuletta Sandwiches to the Neapolitan crust of New York pizza.