Lidia's Italy in America by Lidia Matticchio Bastianich

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After taking us on journeys into her own kitchen and into kitchens across Italy, Lidia Bastianich now invites us on a road trip into the heart of Italian American cooking today. Traveling around the United States, Lidia visits Italian American communities that created something new out of the recipes passed down from their ancestors.

As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation that redefines what we know as Italian food while always paying tribute to Italy, and she gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style.

And of course, there are Lidia’s irresistible recipes, including
·        Baltimore Crab Cakes
·        Pittsburgh’s Primanti’s Sandwiches
·        Chicago Deep-Dish Pizza
·        Eggplant Parmigiana from the Bronx
·        Gloucester Baked Halibut
·        Chicken Trombino from Philadelphia
·        authentic Italian American Meatloaf, and Spaghetti and Meatballs
·        Prickly Pear Granita from California
·        and, of course, a handful of cheesecakes and cookies that you’d recognize in any classic Italian bakery

This is a loving exploration of a fascinating cuisine—as only Lidia could give us.

From the Hardcover edition.

About Lidia Matticchio Bastianich

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LIDIA MATTICCHIO BASTIANICH is the author of eight previous cookbooks, five of which have been accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia, among others, and she gives lectures on Italian cuisine throughout the country. She lives on Long Island, New York. TANYA BASTIANICH MANUALI received her PhD in Renaissance art history from Oxford University. In 1996 she started Esperienze Italiane, a travel company that arranges food, wine, and art tours to Italy. She also coauthors cookbooks with her mother, Lidia; manages Lidia's product line; and serves as the cultural and art consultant for the art series. She lives on Long Island, New York.
Published October 25, 2011 by Knopf. 359 pages
Genres: Cooking, History, Travel. Non-fiction

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Kirkus Reviews

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While many of these recipes could be considered basic dinner-table staples, she distinguishes the versions in this volume with regional profiles of the artisans who bring their American restaurants and food stores alive with authentic Italian cuisine.

Oct 15 2011 | Read Full Review of Lidia's Italy in America

Kirkus Reviews

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Beloved cooking doyenne and successful restaurateur once again teams up with her daughter Tanya to present a cornucopia of regional Italian food.

Oct 12 2011 | Read Full Review of Lidia's Italy in America

New York Journal of Books

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Her basic recipe for chicken stock adds turkey wings for richness, she says (and also includes the unusual instruction to boil the stock for an hour, contrary to the standard bare simmer).A dozen sandwich recipes appeal with their simplicity, but they point up the noticeable—and frustrating—missi...

Oct 26 2011 | Read Full Review of Lidia's Italy in America

Austin Chronicle

So when I opened Felidia in 1981, I said, 'I'm going to cook regional Italian food because that's who I am, that's what I know, and that's what America needs.'" Indeed, America has embraced Bastianich as the ambassador of Italian cuisine through her restaurants, TV shows, and companion books.

Feb 17 2012 | Read Full Review of Lidia's Italy in America

Bay Area Bites

So if you’re in the mood for authentic Italian American recipes from the embodiment of Italian mama-ness, pick up a copy of “Lidia’s Italy in America.” Italian American Meatloaf, salad and roasted potatoes.

Dec 20 2011 | Read Full Review of Lidia's Italy in America

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