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Di Palo's Guide to the Essential Foods of Italy

100 Years of Wisdom and Stories from Behind the Counter

This book can be downloaded and read in Apple Books on your Mac or iOS device.

Description

The ultimate guide to the finest foods of Italy from the oldest, most celebrated Italian market in New York City
 
In the heart of New York City’s Little Italy sits Di Palo’s, a family-owned food shop that has been the treasure of the neighborhood for more than a century. The four generations of Di Palos who have run this Italian specialty market have made it their mission to bring customers the finest old-world selections from Italy—handcrafted mozzarella, buttery prosciutto, estate olive oils, traditional artisanal pastas from throughout the country. Now, in one colorful volume, Lou Di Palo, great-grandson of the founder and steward of the family legacy, shares the vibrant history of this storied establishment and a lifetime of wisdom about the cuisine beloved around the world.
 
Di Palo’s Guide to the Essential Foods of Italy takes you on a gourmet excursion through Italy’s twenty distinct regions, from Sicily to Umbria to Alto Adige. Each chapter highlights a specific food and its rich history, along with practical tips for selecting, storing, and serving it at home. Many include signature family recipes that have been handed down through the generations, including Grandma Mary’s Sicilian Caponata and Concetta Di Palo’s Meatballs, or recipes gathered from trips to Italy over the years, such as Trapani-Style Salted Sea Bass and Polenta con Formaggio Crucolo Fuso. Readers will discover, among many other things, the secret to a balsamic vinegar worthy of sharing only with one’s closest friends, the proper way to prepare the perfect espresso, and the importance of looking for the Denominazione d’Origine Protetta—or the Protected Designation of Origin seal—which certifies that your food is a traditional, regional product. Complete with dozens of mouthwatering photographs, engaging anecdotes, and candid stories, and featuring a foreword by Academy Award–winning director Martin Scorsese, this immersive volume is part family narrative, part culinary odyssey, and part cookbook. Di Palo’s Guide to the Essential Foods of Italy is your ticket to the best Italian foods—without having to wait in line!
 
Praise for Di Palo’s Guide to the Essential Foods of Italy
 
“Of all the stores in all the world, Di Palo’s is probably my favorite.”—Ruth Reichl
 
“Lou Di Palo is single-handedly preserving the history of Little Italy in New York City. Shopping at Di Palo’s is an authentic, personal experience. When you walk into the shop, you feel like you’re in the center of the universe. I’ve been waiting for Lou to write this book for years. He’s a good friend and an American treasure.”—Tyler Florence
 
“Di Palo’s has been one of the Seven Wonders of New York since 1925. This book is a beautiful story of their commitment to keeping Italian traditions, and shows the passion they’ve had for the artisanal best for almost one hundred years.”—Chef Daniel Boulud
 
“Lou Di Palo’s depth and breadth of knowledge of Italian foods extends from the Alpine hills to the Sicilian coastline and he manages to bring it all home to us in this wonderful book.”—Chef Michael Lomonaco
 
“I love this book because it explains to an American how to elevate and enjoy great Italian ingredients. The pride that comes from Lou and his family translates to the store and, now, to the pages of this book. I found myself hungry after reading it. You will too.”—Chef Alex Guarnaschelli

From the Hardcover edition.

From Publishers Weekly

Jul 07, 2014 – Lou DiPalo (Di Palo Fine Foods) and Rachel Warner (Edible Manhattan /Brooklyn) tell the story of the Di Palo family's specialty food shop in New York City, which stretches across four generations. After more than a century, this neighborhood Italian food mecca stands as a microcosm of world-class Italian gourmet specialties and is where, as Martin Scorsese's introduction states, "memories of home" still echo. Di Palo describes history, culinary tradition, and sourcing of 15 classic Italian foodstuffs: mozzarella, pecorino, ricotta, grana, parmigiano-reggiano, piave, and mountain cheeses; sea salt, coffee, olive oil, balsamic vinegar; prosciutto, pasta, and speck. Dense with information about regional origins, the book also includes 16 family favorite recipes, such as Concetta Di Palo's ricotta-packed meatballs and mamma Viola's Lentil Soup with Prosciutto. Part travelogue and part users' manual, Di Palo's book is a personal geographical tour of Italian foodstuffs, artisans, and purveyors.
Di Palo's Guide to the Essential Foods of Italy
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  • $8.99
  • Available on iPhone, iPad, iPod touch, and Mac.
  • Category: Regional & Ethnic
  • Published: Sep 09, 2014
  • Publisher: Random House Publishing Group
  • Seller: Penguin Random House LLC
  • Print Length: 256 Pages
  • Language: English
  • Requirements: This book can only be viewed on an iOS device with Apple Books on iOS 12 or later, iBooks 1.3.1 or later and iOS 4.3.3 or later, or a Mac with iBooks 1.0 or later and OS X 10.9 or later.

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