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

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

Hardcover

$28.00
View All Available Formats & Editions
Choose Expedited Shipping at checkout for guaranteed delivery by Wednesday, May 1

Product Details

ISBN-13: 9780345545800
Publisher: Random House Publishing Group
Publication date: 09/09/2014
Pages: 256
Sales rank: 686,504
Product dimensions: 6.80(w) x 9.20(h) x 1.20(d)

About the Author

Born Luigi Santomauro in 1951, Lou Di Palo grew up behind the counter at Di Palo’s in New York’s Little Italy and the Italian-American neighborhood of Bensonhurst, Brooklyn. Beloved by both his customers and those in the food community and media, Lou Di Palo is considered to be a preeminent Italian food expert. In addition to running Di Palo’s (for forty years and counting) with his brother, Sal, and sister Marie, he works as an Italian food educator and consultant for supermarkets, trade associations, and even Italy itself, which has given him many awards for his efforts to educate Americans in the ways of Italian food. He travels all over the United States, speaking about Italian food products on behalf of such regions or groups as the Consortium of Grana Padano or Speck from Alto Adige. With this, his first book, he hopes to bring his knowledge and passion to those who can’t make the trip to visit Di Palo’s in person.
 
Rachel Wharton has nearly twenty years of experience as a writer, reporter, and editor, including four years as a features food reporter at the New York Daily News. She is a contributing editor of Edible Manhattan and Edible Brooklyn magazines, and a James Beard Foundation award-winning food writer with a master’s degree in food studies from New York University.

Read an Excerpt

When people ask me how many years I’ve worked in New York City’s Little Italy, where my family has owned an Italian-food shop for 104 years, I usually ask them to guess. “I’m going to give you one clue,” I say to them, “I am sixty-one years old.” The real answer, I eventually tell them, is sixty-two. I’ve been behind the counter since before I was born. My mother worked at Di Palo’s until the day she went to the hospital to give birth to me.
(Continues…)



Excerpted from "Di Palo's Guide to the Essential Foods of Italy"
by .
Copyright © 2014 Lou Di Palo.
Excerpted by permission of Random House Publishing Group.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews