No trip to NYC is complete in my book without a visit to Eataly — a world-famous Italian market now a brand new Nutella Bar. This latest addition at Eataly NYC allows guests to discover and experience Nutella in creative ways they have never tried before…
It doesn’t get much better than this! We’re packing on the pasta with the Pasta Queen. Celebrity Chef Lidia Bastianich is an old friend, and it’s such a treat to cook with her whenever she makes it into town. On this day, we tackled one of her beloved standards: Tomato Basil Capellini.
My friend Lidia Bastianich is an Italian guru, but I treasure her salads just as much! Lidia’s Roasted Beet and Beet Green Salad with Apples and Goat Cheese [above] comes from her NYC eatery, Felidia.
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.
The aroma of freshly baked bread arouses your senses like no other. Talk about comfort food! Pumpernickel, whole wheat with raisons, with walnuts, with figs…you name it, they have it at Eataly.
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.
Learning about olive oils is a bit like learning about wine. There are so many brands, they all have different unique taste profiles, and terroir also plays a big role in their flavor as it does with wine.
I’ve interviewed tons of TV personalities over the years — some impressed me, others disappointed me. Lidia Bastianich is an impeccable pro!
When Lidia’s recipe for this dish arrived in my inbox, my first thought was ‘chocolate and bread what?’…how could that be good!
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 Bastianich’s family produces some wonderful wines. I fell in love with the Vespa Bianco…a Sauvignon Blanc/Chardonnay blend.
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.