From the famed Italian food shop in New York's Little Italy, arguably the most celebrated store of its kind, comes a colorful guidebook to Italian essentials that is one part Italian-American immigrant story, one part culinary travelogue and one part cookbook. An original voice-driven collection that will be placed among the richest and most important books on Italian foods. Di Palo's Food Guide captures the experience of standing at the counter of the 100-year-old New York City landmark Di Palo's, of listening to Lou Di Palo talk about the native foods of Italy and the Italian way of life. You will learn how your food was made and why it tastes so good; the daily routine of the sheepherder who made it, the rich minerals of the mountain soil where it came from, the sleeping patterns of the cows who gave the milk, how to eat it the same way the Piedmontese do. You'll learn how to taste and buy olive oil, balsamic vinegar, Parmigiano-Reggiano, prosciutto. All this will elevate your cooking and eating experience exponentially. Chapters include- A Century In Little Italy, Mozzarella, Pecorino, Ricotta, Sea Salt, Grana Cheese, Coffee, Olive Oil, Balsamic Vinegar, Prosciutto, Pasta, Mountain Cheese, and Speck. Recipes include- DiPalo's Porchetta; Concetta DiPalo's Meatballs; Trapani-Style Salted Sea Bass; Grandma Mary's Sicilian Caponata; The Best Anchovies You Ever Had; Vincenzo's Spinosini al Prosciutto e Limone; Polenta con Formaggio Crucolo Fuso; and Northern Italian Cheese-Stuffed Suppl .