Lidia's Italy

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

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

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

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

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

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.

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

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

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

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.

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

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

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

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.

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

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

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

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

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.

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

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

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.

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 makes sweet and sour onions, followed by erbazzone with a delicious squash filling and erbazzone with swiss chard filling.

Lidia makes braised cabbage rolls stuffed with sausage and cabbage. She also make skillet braised chicken bundles with pestata and bacon.