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 Lidias irresistible recipes, including

Baltimore Crab Cakes

Pittsburghs Primantis 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 youd recognize in any classic Italian bakery

This is a loving exploration of a fascinating cuisineas only Lidia could give us.

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