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Item Information       Summary     More Content     More by this author     Di Palo, Lou, 1951-     Subjects     Food -- Italy.     Italians -- Ethnic identity.     Italian Americans -- New York (State) -- New York.     Cooking, Italian.     Italy -- Social life and customs.     Browse Catalog     by author:      Di Palo, Lou, 1951-       by title:      Di Palo's guide to t...         MARC Display

Di Palo's guide to the essential foods of Italy [electronic resource] : 100 years of wisdom and stories from behind the counter / Lou Di Palo, Martin Scorsese and Rachel Wharton. by Di Palo, Lou, 1951- New York : Ballantine Books, 2014. Subjects Food -- Italy.   Italians -- Ethnic identity.   Italian Americans -- New York (State) -- New York.   Cooking, Italian.   Italy -- Social life and customs. Electronic Resource http://hawaii.lib.overdrive.com/ContentDetails.htm?ID=EE5AA454-E3A6-49B8-BE84-55347FE2F2FE This title is available online; click here to access Electronic Resource http://images.contentreserve.com/ImageType-100/0111-1/{EE5AA454-E3A6-49B8-BE84-55347FE2F2FE}Img100.jpg ISBN:  9780345545817 (electronic bk.) 0345545818 (electronic bk.) Description:  1 online resource. Edition:  First edition. Requests:  0 Summary:  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.   Copy/Holding information No Item Information

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