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

“Insightful, inspired, and from the heart. Lou Di Palo is an outstanding advocate for authentic products of Italy.”—Pier Paolo Celeste, Italian trade commissioner

“If there’s no Di Palo’s in heaven, I ain’t going.”—Pete Hamill

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.

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