Di Palo's Guide to the Essential Foods of Italy

Di Palo's Guide to the Essential Foods of Italy

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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 Citya€™s Little Italy sits Di Paloa€™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 Italya€”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 Paloa€™s Guide to the Essential Foods of Italy takes you on a gourmet excursion through Italya€™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 Marya€™s Sicilian Caponata and Concetta Di Paloa€™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 onea€™s closest friends, the proper way to prepare the perfect espresso, and the importance of looking for the Denominazione da€™Origine Protettaa€”or the Protected Designation of Origin seala€”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 Awarda€“winning director Martin Scorsese, this immersive volume is part family narrative, part culinary odyssey, and part cookbook. Di Paloa€™s Guide to the Essential Foods of Italy is your ticket to the best Italian foodsa€”without having to wait in line! Praise for Di Paloa€™s Guide to the Essential Foods of Italy a€œOf all the stores in all the world, Di Paloa€™s is probably my favorite.a€a€”Ruth Reichl a€œLou Di Palo is single-handedly preserving the history of Little Italy in New York City. Shopping at Di Paloa€™s is an authentic, personal experience. When you walk into the shop, you feel like youa€™re in the center of the universe. Ia€™ve been waiting for Lou to write this book for years. Hea€™s a good friend and an American treasure.a€a€”Tyler Florence a€œDi Paloa€™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 theya€™ve had for the artisanal best for almost one hundred years.a€a€”Chef Daniel Boulud a€œLou Di Paloa€™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.a€a€”Chef Michael Lomonaco a€œI 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.a€a€”Chef Alex Guarnaschelli From the Hardcover edition.(The stuff in your supermarket is likely a a€œlow-moisturea€ or commercially made product that will last for several weeks, whereas ours onlylasts fora few days.) Whether handmade or machine-made, all mozzarella starts out the sameway, withthe curd, ormilksolids. ... There wasna#39;troom for storingthat many gallons of fresh milk, or eventhatmuch curd. Though we now have fivetimesthe space my grandfather did, we still buy several types ofcurdfrom dairies in Wisconsin, Connecticut, andanbsp;...

Title:Di Palo's Guide to the Essential Foods of Italy
Author:Lou Di Palo, Rachel Wharton
Publisher:Ballantine Books - 2014-09-09


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