Lidia Bastianich’s Italy in America

Monday, November 21, 2011

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.


Lidia Bastianich

Comments [5]

CL from NYC

What a treasure Lidia Bastianich is! Good segment.

Nov. 21 2011 01:26 PM
Amy from Manhattan

Ms. Bastianich's mention of "boscaiola" reminds me: I read that the name "portabella" for mushrooms actually comes from "pradaiola," meaning "meadow," as distinct from "boscaiola," meaning "woods."

Nov. 21 2011 01:23 PM
Ken from Soho

Leonard, You say that you prefer the dark meat chicken, and don't know why others prefer the white meat. I strongly prefer the white meat, because of the flavor and texture.

Nov. 21 2011 01:23 PM
Stephen from Manhattan

Lidia's secret of Italian "cuisine" = 1 quart olive oil + 1 lb. cheese + 1 lb. pasta. Those three ingredients seem to figure into 90% of what she cooks. No wonder her restaurants and books are so successful. Everything is loaded with fat and carbohydrates.

Nov. 21 2011 01:12 PM
Jim B

Just remember that Louis Prima was from New Orleans, Leonard!

Nov. 21 2011 01:10 PM

Leave a Comment

Email addresses are required but never displayed.

Get the WNYC Morning Brief in your inbox.
We'll send you our top 5 stories every day, plus breaking news and weather.