Di Palo's Guide to the Essential Foods of Italy: 100 Years of

Di Palo's Guide to the Essential Foods of Italy: 100 Years of Wisdom and Stories from Behind the Counter

The ultimate guide to the finest foods of Italy from the oldest, most celebrated Italian market in New York City
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In the heart of New York Cityâ‚¬s Little Italy sits Di Paloâ‚¬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 Italyâ‚¬"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.
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Di Paloâ‚¬s Guide to the Essential Foods of Italy takes you on a gourmet excursion through Italyâ‚¬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 Maryâ‚¬s Sicilian Caponata and Concetta Di Paloâ‚¬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 oneâ‚¬s closest friends, the proper way to prepare the perfect espresso, and the importance of looking for the Denominazione dâ‚¬Origine Protettaâ‚¬"or the Protected Designation of Origin sealâ‚¬"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 Awardâ‚¬â€œwinning director Martin Scorsese, this immersive volume is part family narrative, part culinary odyssey, and part cookbook. Di Paloâ‚¬s Guide to the Essential Foods of Italy is your ticket to the best Italian foodsâ‚¬"without having to wait in line!
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Praise for Di Paloâ‚¬s Guide to the Essential Foods of Italy
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â‚¬Å“Of all the stores in all the world, Di Paloâ‚¬s is probably my favorite.â‚¬Ââ‚¬"Ruth Reichl
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â‚¬Å“Lou Di Palo is single-handedly preserving the history of Little Italy in New York City. Shopping at Di Paloâ‚¬s is an authentic, personal experience. When you walk into the shop, you feel like youâ‚¬re in the center of the universe. Iâ‚¬ve been waiting for Lou to write this book for years. Heâ‚¬s a good friend and an American treasure.â‚¬Ââ‚¬"Tyler Florence
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â‚¬Å“Di Paloâ‚¬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 theyâ‚¬ve had for the artisanal best for almost one hundred years.â‚¬Ââ‚¬"Chef Daniel Boulud
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â‚¬Å“Lou Di Paloâ‚¬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.â‚¬Ââ‚¬"Chef Michael Lomonaco
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â‚¬Å“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.â‚¬Ââ‚¬"Chef Alex Guarnaschelli
Country USA
Brand BALLANTINE GROUP
Manufacturer Ballantine Books
Binding Hardcover
Color Brown
ReleaseDate 2014-09-09
UnitCount 1
Format Illustrated
UPCs 884453359966
EANs 9780345545800

Country	USA
Brand	BALLANTINE GROUP
Manufacturer	Ballantine Books
Binding	Hardcover
Color	Brown
ReleaseDate	2014-09-09
UnitCount	1
Format	Illustrated
UPCs	884453359966
EANs	9780345545800

Di Palo's Guide to the Essential Foods of Italy: 100 Years of Wisdom and Stories from Behind the Counter

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