Di Palo's Guide to the Essential Foods of Italy

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.