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 Cityas Little Italy sits Di Paloas, 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 Italyahandcrafted 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 Paloas Guide to the Essential Foods of Italy takes you on a gourmet excursion through Italyas 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 Maryas Sicilian Caponata and Concetta Di Paloas 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 oneas closest friends, the proper way to prepare the perfect espresso, and the importance of looking for the Denominazione daOrigine Protettaaor the Protected Designation of Origin sealawhich 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 Awardawinning director Martin Scorsese, this immersive volume is part family narrative, part culinary odyssey, and part cookbook. Di Paloas Guide to the Essential Foods of Italy is your ticket to the best Italian foodsawithout having to wait in line! Praise for Di Paloas Guide to the Essential Foods of Italy aOf all the stores in all the world, Di Paloas is probably my favorite.aaRuth Reichl aLou Di Palo is single-handedly preserving the history of Little Italy in New York City. Shopping at Di Paloas is an authentic, personal experience. When you walk into the shop, you feel like youare in the center of the universe. Iave been waiting for Lou to write this book for years. Heas a good friend and an American treasure.aaTyler Florence aDi Paloas 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 theyave had for the artisanal best for almost one hundred years.aaChef Daniel Boulud aLou Di Paloas 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.aaChef Michael Lomonaco aI 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.aaChef Alex Guarnaschelli From the Hardcover edition.(The stuff in your supermarket is likely a alow-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|