راهنمای دی پالو به غذاهای ضروری ایتالیا: ۱۰۰ سال حکمت و داستان‌ها از پشت پیشخوان

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 "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 "Of all the stores in all the world, Di Palo's is probably my favorite."--Ruth Reichl "If there's no Di Palo's in heaven, I ain't going."--Pete Hamill "Lou Di Palo is a true ambassador of Italian artisan foods and he writes from his soul in this very informative and endearing book that tells the story of the Di Palo family and their commitment as purveyors of the best products that Italy has to offer. From how regional cheeses are made to the production of balsamic vinegar, Lou's enthusiasm, wonderful stories of his food adventures in Italy, and beloved family recipes give the reader a clear understanding of the foods of Italy. Bravo!"--Mary Ann Esposito, author of Ciao Italia Family Classics "Before there was Mario Batali or Anthony Bourdain, there was Lou Di Palo, a true New York food celebrity."--Frommer's "Insightful, inspired, and from the heart. Lou Di Palo is an outstanding advocate for authentic products of Italy, building a virtual bridge between the United States and Italy's bountiful pasture lands, farms, and vineyards--one taste at a time--across the country and his counter each day."--Pier Paolo Celeste, Italian trade commissioner, executive director for the USA"-- Provided by publisher 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 Citys Little Italy sits Di Palos, 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 Italyhandcrafted 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 Palos Guide to the Essential Foods of Italy takes you on a gourmet excursion through Italys 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 Marys Sicilian Caponata and Concetta Di Palos 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 ones closest friends, the proper way to prepare the perfect espresso, and the importance of looking for the Denominazione dOrigine Protetta or the Protected Designation of Origin sealwhich 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 Awardwinning director Martin Scorsese, this immersive volume is part family narrative, part culinary odyssey, and part cookbook. Di Palos Guide to the Essential Foods of Italy is your ticket to the best Italian foodswithout having to wait in line! Praise for Di Palos Guide to the Essential Foods of Italy Of all the stores in all the world, Di Palos 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 Palos is an authentic, personal experience. When you walk into the shop, you feel like youre in the center of the universe. Ive been waiting for Lou to write this book for years. Hes a good friend and an American treasure. Tyler Florence Di Palos 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 theyve had for the artisanal best for almost one hundred years. Chef Daniel Boulud Lou Di Palos 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 A century in Little Italy The regions of Italy Mozzarella Pecorino Ricotta Sea salt Grana padano and Parmigiano-reggiano Coffee Olive oil Balsamic vinegar Prosciutto Pasta Piave and other mountain cheeses Speck.