Lidia Bastianich began her career at Walken's Bakery in Queens, New York. At the age of 24, she and her husband decided to open their first restaurant, Buonavia, meaning "on the good road." They hired the best Italian-American chef they could find and Lidia began to work as his sous-chef, learning everything she could while still making her traditional dishes. In 1981, Lidia and her husband moved to Manhattan and opened up Felidia. Since then, she has opened several acclaimed restaurants, such as Esca, Becco, Lidia's Kansas City, Lidia's Pittsburgh, and Del Posto. Today, she joins Martha to make Sausage with Fennel and Olives and to chat about her new cookbook, "Lidia's Italy." Gina DePalma, the pastry chef and co-owner, with Mario Batali, of Babbo, demonstrates her recipe for Gubana, an authentic Italian celebration cake filled with fruits, nuts, and spices. This delicious recipe is from her new cookbook, "Dolce Italiano: Desserts from the Babbo Kitchen," which was given to our studio audience. Odette Fada, executive chef of San Domenico restaurant in Manhattan, shares her secret recipe for the traditional Italian dish Raviolo with Egg Yolk and Truffle Butter.moreless
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