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

This book is so heart-felt throughout. You even want to be part of Lou's family. Seriously. The information is so well researched that you feel you have taken an advanced course in Italian life and Italian food. It is not a once-read book, it is a book you go back and read again and again, as you don't want to miss a part of anything this man has written. I recently brought my book to Di Palo's in hopes of meeting Lou and having him sign my book. The three siblings - Lou, Sal & Marie - were all working diligently behind the counter as a team. Lou and Sal were so anxious to please the customers, to share various kinds of cheeses, to answer any questions about products. These are genuinely nice people. I just wish I had brought a larger cooler to take home more products than I purchased, especially the most wonderful ricotta and fresh mozzarella I have ever tasted. My time was limited, or else I would have stayed in that store to observe and absorb so much of the culture this family unit was exhibiting, the kind you only read about in books anymore, as they rarely exist in real life. It was like stepping back in time to the turn of the 20th Century. If you can't get to New York City to go to Di Palo's, read this book. Trust me - you will either drive to NYC, take a bus or plane to experience in person what this book is all about. Can't wait to go back.

Lou and his brother and sisters were my first friends when I was a child in the 1950's. Back then Louie and I were more interested in throwing "dirt bombs" onto 70th Street in Bensonhurst and looking for nickels so that we could go to the candy store to play "The Flying Purple People Eater" on the juke box. Good times when little boys were able to explore their territory. My mother's family was comprised of fish monger immigrants from Sicily and similar to Lou's family being milk and cheese peddlers in southern Italy, there was an immediate connection between our families.Lou has put together a book that is much more than a cookbook. It is a historical monument to the generation of immigrants who came to America and did what they knew best.....and better than any commercial mass manufacturing enterprise could ever duplicate or even create to compare with the real thing. He teaches what real quality is and where he finds it for all to share. Rare to our generation of transient children and grandchildren of immigrants, Lou and family are a gift to the people of New York.....a treasure of what once was but is rare to find today. A family who loves what they do and enjoy passing their knowledge to their faithful customers....always willing to give samples describe why their delicacies taste the way they do and AND.....you don't have to be Italian......but it helps! Which reminds me....what ever happened to Levy's Real Jewish Rye?

I gave it 4 stars only because of the small print. Good stories and memories.

Great stories that are going to make you feel good. You can read this book start to finish or open up to any chapter and read it. Lou Di Palo is a great story teller and makes everything interesting. If you are a "foodie" you will love it. If you're over 50 you will definitely relate to it (you need not be Italian or from Little Italy). If you're under 50 you will love it as you understand what your older folks meant when they talk about the good old days and you will also learn what will make today's time the good old days in the future.

I live in the South USA. on my visits to Manhattan, many times i have stood in line at Di Palo's to select cheeses to take home. The family members have graciously given me a taste of various cheeses and always wait expectantly for my response to the taste. No hurry here. They like to please their customers. And now I am so happy to see a book published with stories and photos of the people behind the counters. Thanks to the Di Palo family for even more sharing of their culture and family history .

I bought this as a source and reference book as well as the recipes, Many of the recipes are similar to those my grandmother prepared, but this book is almost encyclopedic about the origin and preparation of the ingredients used in Italian cooking. I found it interesting as well as informative.

We have been going to the store for years and this book is long overdue. There are GREAT insights in to the people and products that make this store the BEST in NYC! I would recommend this book to anyone interested in foods of Italy. Go to the store...and meet the wonderful people who help make any buying experience well worth the wait!

Wonderful read and history of many of our favorite foods from Italy, and referred by folks who lived in Rome for 14 years and visit still each year. Highly recommend any one with a love of Italy and Italian foods to enjoy. We will visit Di Palo's Deli next trip to Manhattan.