Skip to Content
Shop DiPalo Selects

dipaloselects.com Blog

Pasta Rummo demo @ Summer Fancy Food Show w/Chef Enzo Febbraro – Bond 45, Washington DC

Aug 2, 2011

At the recent Summer Fancy Food Show in Washington DC we caught up with Chef Enzo Febbraro of Bond 45 (Washington DC).  He was stationed at the Pasta Rummo booth, where he was putting together some delectable dishes like his ‘Ragu di Vegetali with some ricotta salata.

He wouldn’t divulge the entire recipe, partially because he didn’t have time, but Watch the video! for some inspiration!

Send us your own re-creations via our Facebook page.  We’d love to see what you come up with.

…And don’t forget some pics.

Mangiamo!

 

Today is a good day for pizza.

Jun 22, 2011

Pizza.

A word that translates into any language that also transcends geography.  The styles of pizza range greatly from New York to California, not to mention the myriad interpretations the world over.  While the styles, methods of preparation and tastes vary, the simple ‘Pizza Margherita’ is the classic that never fails.  This staple of the pizza world dates back to 1889 when chef Raffaele Esposito from Naples made a pizza to honor the then Queen of Italy, Margherita of Savoy.  He used three basic ingredients to represent the Italian flag in pizza: Basil for the green, Mozzarella for the white and tomato sauce for the red.  Who knew that the ingredients Chef Raffele used for symbolism would endure time and a pizza evolution that has seen everything on a pizza from pineapple to caviar!

In many ways pizza has come full circle and simple is still typically better.  Journalist Melissa Clark‘s article in today’s New York Times about making pizzeria-quality pizza from scratch at home inspired us.  We figured today was as good a day as any to talk pizza.

Melissa’s video will guide you through the little – but important – details like the proper temperature to cook your pizza, how to stretch out your dough and get your pizza into the oven.  Since we can’t match this insight, we will turn our attention to the sauce and toppings.

First, the sauce.  You don’t need a ton of spices to make a good pizza sauce.  Grab some San Marzano tomatoes, some extra virgin olive oil, a little salt, a little pepper and some oregano.  That’s all you need.  Check out this video for an ultra simple how to on the sauce.

With the sauce in place, we can move to the cheese.  There’s no better way to top your pizza than with our fresh homemade mozzarella.  If you want to experiment, you can also try our homemade burrata.

Buon appetito!

 

The pasta of Campofilone, Marche

Jun 13, 2011

The never ending beauty of Italy is truly how much there is to discover from one region to the next.  One can easily spend a lifetime getting to know all the subtle nuances that make any one region of Italy great.  That being said, we’d like to introduce you to, perhaps for the first time, one of Italy’s lesser-known regions, Le Marche.

Nestled between Abruzzo and Lazio to the South/Southeast, Emilia Romagna to the North and Umbria and Tuscany to the West, Le Marche boasts all the natural beauty we’ve come to expect in Italy; miles of coastline along the Adriatic, beautiful mountain views and gently rolling hills that dot the landscape.

Of course what better way to get to know a region than through the food!  Let’s start with one of Le Marche’s best known exports, the world renown egg noodle pasta from Campofilone.  This hilltop town in the province od Fermo still produces this local treasure much the same it has been done since the 1400s.

Campofilone’s long time pasta ambassador, Vincenzo Spinosi, has traveled the globe to raise awareness for his pasta but also for the prestige of all the pasta that originates in Campofilone.

But don’t take our word for it, try for yourself.  Pick up some Spinosi 2000 and give this simple recipe a whirl.

Spinosi Pasta with Prosciutto and Lemon

Ingredients

3 tablespoons extra virgin olive oil

Generous ½ cup prosciutto that has been cut into strips 1 to 1½-inches long
3 tablespoons white wine
About 5 ounces Spinosini pasta
½ to 1 cup pasta cooking liquid
1 teaspoon finely grated lemon zest
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon minced Italian parsley
Additional cheese and Italian parsley leaves for garnish

Directions:

Heat the oil in a deep skillet over medium heat. Meanwhile, bring a large pot of salted water to a boil. Add the prosciutto to the skillet and cook until heated through but not browned and crisp. Add the wine and keep warm.

When the water boils, drop in the pasta. Cook 2 minutes.  Lift out the pasta and place in the skillet with the prosciutto.

Measure 1 cup pasta cooking liquid. Add ½ cup to the skillet, stir gently and cook 1 minute. Add the lemon zest, cheese and parsley. Toss gently and cook 1 minute longer. If the pasta seems dry, add more of the pasta cooking liquid and a dash of olive oil.

Divide between two heated plates. Garnish each serving with additional cheese and parsley leaves.

Makes 2 main dish servings or 4 appetizer servings.

Buon appetito!

 

 

 

 

 

 

 

 

 

p.s.

If we didn’t convince you about the allure of Le Marche, maybe Dustin Hoffman can help!

Marche le scoprirai all\’infinito

Cacio e Pepe, it’s what’s for dinner!

May 23, 2011

The beauty of Italian cuisine is how a handful of quality ingredients come together to create a taste that seems much more complex.  Perhaps no other dish exemplifies this better than ‘cacio e pepe,’ a staple of local Roman cuisine.  Literally translated as cheese and pepper, as the name implies, you really only need two ingredients to pull off this dish.  It’s ideal for a busy work night or even for your next dinner party.

Frequently Tonarelli all’uovo, a fresh egg pasta is used but you can substitute with bucatini or spaghetti.  The crucial component in cacio e pepe, however, is the cheese.  Pecorino Romano is a must but try adding some Cacio de Roma as well to give the flavor another dimension.

Here is a simple Bucatini Cacio e Pepe recipe from our friends at the Hungry Travelers from their piece on Learning Roman Pastas.  Buon appetito!

Ingredients

1 lb. bucatini
1 cup freshly grated Pecorino Romano cheese
1 tablespoon freshly ground black pepper
4 tablespoons butter
olive oil as needed
extra Pecorino Romano to taste

Directions

1. Cook pasta about 10 minutes in salted water.

2. While pasta is cooking, combine black pepper and grated cheese. Melt butter and add to cheese mixture, stirring well to combine. Add olive oil as needed to create a thick cheese sauce.

3. When pasta is cooked firm, drain and add to bowl of cheese sauce. Toss to coat.

4. Place on plate with large fork, twisting mixture tightly. Add extra cheese to taste.

 

 

 

Simple recipes to spoil mom

May 2, 2011

What better way to start Mothers Day than to spoil her with a savory Italian breakfast casserole made with Speck Alto Adige ham & Asiago cheese?

Here is a simple recipe that dad can easily prepare with the kids. This recipe can even be prepared in advance because it will freeze well. A big thanks to our friend Barbara Seelig Brown of Stress Free Cooking for this delectable dish.

Savory Italian Breakfast Casserole with Speck Alto Adige & Asiago D’Allevo DOP

Serves 6 – 8

Non-stick cooking spray
8 large eggs or equivalent combination of eggs and egg whites
1 / 2 teaspoon fine sea salt
1 / 4 teaspoon freshly ground pepper
2 cups skim milk
8 ounces Speck Alto Adige IGP, finely diced
4 thick slices good quality Italian bread, torn into 2 inch pieces
1 cup shredded Asiago D’Allevo DOP

Equipment:
9 x 13-inch baking dish
Whisk
Large mixing bowl

Spray casserole dish with non-stick spray.

Place eggs, salt and pepper in a large mixing bowl. Beat well.

Add milk. Beat well.

Place Speck and bread in bottom of casserole dish. Pour egg milk mixture over. Sprinkle with cheese.

Cover and refrigerate several hours or overnight.

Preheat oven to 350 degrees.

Bake 30-40 minutes or until set. Casserole will be puffed in the center.

Cut into squares and serve hot.

Cook’s Tips:

1. Reheats well in microwave.
2. This casserole also freezes well for a do-ahead dish. Freeze after baking. Defrost & cover during reheating. Reheat for 30 minutes at 375°.

Barbara Seelig Brown

Italian breakfast casserole

Friuli Venezia-Giulia

Jan 20, 2011

Happy New Year to all! Here at Di Palo’s we are very thankful for every busy holiday and customer we have the pleasure of serving both through our website and in our store!

I know you have been patiently waiting for the continuation of our trip in Italy.

We left off arriving in Friuli at a beautiful agriturismo. The next morning we met with Michele Simcic the Export Manager of Angoris wines. Here we were introduced to Marta Locatelli, one of the owners and their enologists, Alessandro Dal Zovo.

Located in Cormòns the estate is pristine, green grass and strong tall Cypress trees surround the vineyards. In the distance you see the Alps just hiding Austria. It’s a combination of elements that is something truly unbelievable and should not be overlooked.

Angoris

Alessandro and Michele then gave us a tour of the winery. They work with stainless steel, oak barrels and are now starting to get back into using their old cement vats that are lined with glass. Their winery is large and clean and the wines are taken care of very well to maintain the greatest of quality.


Alessandro also went on to describe to us the difference between the Charmat Method and the Metodo Classico. Both methods are used in obtaining sparkling wines.

The Charmat Method is forced fermentation in a stainless steel tank and is best consumed when the wine is fresh and young.

The Metodo Classico or Classic Method is where the second fermentation takes place in the bottle by rotating it a quarter of a turn everyday. This allows the yeast and the sugar to create carbon dioxide, which forms the bubbles. This method keeps the integrity of the wine to be maintained for years and is also the same method used in Champagne, France.

After leaving the winery we went for lunch to a fantastic typical Friulian restaurant, Il Campiello, located in the town of San Giovanni al Natisone. We had fresh homemade pasta with fresh white truffles that Dario, the owner shaved for us.

We also had a delicious branzino in boreto (sea bass) made in the traditional Friulian style, which is in onion and vinegar. For dessert we had the mousse de cachi, which is a persimmons mousse.

After lunch we went back to Cormòns where we visited Andrea D’Osvaldo. Andrea and his family produce Prosciutto D’Osvaldo. A lightly smoked prosciutto full of flavors and mouth-watering aromas.

It is similar to Prosciutto San Daniele, also produced in this region; however, the D’Osvaldo is slightly smoked using local shrubs to enhance the flavor.

We finished the day enjoying the Prosciutto D’Osvaldo and some Angoris Pinot Bianco in the Enoteca di Cormòns in the center of town.

To be continued…
Lou

http://www.angoris.com/eng/villaangoris.htm

http://www.ristorantecampiello.it/index.html

http://www.dosvaldo.it/

Soave

Nov 19, 2010

For the next few days expect a detailed journey of my most recent trip to Italy…

Just got back from Italy and what a trip it was! My daughter, Caitlin (our staff photographer) accompanied me on a 10-day trip throughout the Northern and Central parts of Italy. We arrived in Venice where my son, Sam met us at the airport. From the airport we went to the area of Soave in the Veneto. We met with Giovanni Ponchia, the enologist of the white wine Soave. Giovanni took us atop the Soave hills to view the entire land of vineyards. The weather was cool but the sun was strong and the hills of Soave looked magnificent.

Sam and Giovanni Sam, Giovanni, and Lou

We proceeded to lunch at Locanda Lo Scudo. The food was delectable, as well as the wine, which was Soave, of course!

Lunch at Locanda Lo Scudo

After lunch Giovanni took to the road to show us the different soil composition, from black volcanic soil to the white chalky soil.

Volcanic Soil Giovanni explaining the Volcanic Soil

We met with the makers of Suavia, a company run by a family of sisters. Their wines are some of the best in Soave and were treated to our own private tasting with one of the sisters.

Suavia Tasting
Suavia Tasting

One of the highlights of the tasting was the Recioto di Soave. This is a passito made from the Garganega grapes using only the top of the bunch, which gets the most exposure to the sun. The grapes are allowed to dry four to six months before pressing. This is available in our wine shop and is the perfect ending to a great meal as a dessert wine.

After leaving Suavia we went to visit Caseifico Gugole who produces one of the DOP cheeses of the Veneto, Monte Veronese (available at Di Palo’s). It is a traditional cow’s milk mountain cheese with a pungent and slight piccante flavor. He was very proud of his caseifico and it was a joy to experience his passion.


As the sun was setting we said our goodbyes to Giovanni and headed east to Friuli-Venezia Giulia to Giorgio Colutta’s agriturismo where we stayed while in Friuli.

Until tomorrow,
Lou Di Palo

A Simple Italian Pasta Salad Receipe from DipaloSelects.com for Your Labor Day Celebrations.

Aug 26, 2010

Summer may be coming to an end but don’t forget about those Labor Day celebrations giving you one more chance for an outdoor party or gathering.

And just in case you’re looking for something delicious to bring along, try making the simple Italian Pasta Salad recipe below.  The mixture of fresh tomatoes and basil, the pecorino cheese, and the smoked proscuitto brings together an variety of tastes and textures without being overcomplicating the flavors. 

Italian Pasta Salad

Ingredients

 

Pecorino Romano DOP

Speck Alto Adige IGP

Coros Extra Virgin Olive Oil

Farfalle, Pasta Rummo

Tomatoes

Fresh Basil

 

Directions

 

Boil water and cook the Farfalle pasta ‘al dente’ (firm but not hard).

As the pasta cooks, cut the Pecorino Romano and Speck into chunks to your preference. We recommend cutting into ¼ of an inch pieces.

Next dice the tomatoes (if using cherry tomatoes, just halve them) and break apart the basil.

Once the pasta is cooked, drizzle the Coros Extra Virgin Olive Oil on top and stir until all pasta is covered.

Add in the Pecorino, Speck, tomatoes and basil. Mix and set aside to cool.

Don’t forget to enjoy this special Italian dish with friends and family on your last summer weekend!

Staying Satisfied Under the Summer Sun with Di Palo Selects.com

Aug 3, 2010

Summer is the season for rejuvenation, relaxation and resting as well as the time to reunite with friends and family. The beauty of summer is within the atmosphere of the warm weather, creating a worry free environment for not only entertaining but enjoying the company of others. 

Take advantage of the fresh produce and products only available in the summer months. Juicy tomatoes, sweet peaches and succulent figs can be paired with some fine Italian summer cheeses such as Provolone Dolce, Ricotta Dura or Pecorino Foglie di Noce. Maybe throw in a loaf of fresh baked bread and some peppery extra virgin olive oil such as the Masseria Santa Venia from Puglia which has a unique nutty flavor. For an extra treat, some thinly sliced Prosciutto di Parma makes any meal even more special. 

Enjoy your fresh Italian products outdoors this summer

There’s no need to slave over a hot stove to prepare a meal when simple pleasures like these can be served with little preparation and enjoyed over pleasant conversation. Enjoy your food outdoors or even on a picnic, taking in the sights and sounds of the summer as well as savoring the tastes of simple yet delicious dishes.

Lou Di Palo Inducted into the Foods of Italy Hall of Fame

Jul 7, 2010

Lou Di Palo has dedicated his time and efforts into bringing authentic Italian food to people in the United States. He is the 4th generation proprietor of Di Palo’s Dairy, a landmark Italian specialty food store located on Grand Street in New York’s Little Italy since 1925, and he maintains his family’s heritage and tradition of cheese making while keeping an eye on today’s tastes and trends.

On June 15, 2010 Lou Di Palo was inducted into the Foods of Italy Hall of Fame by the Italian Trade Commission, the trade promotion sections of The Consulate General of Italy. Lou was awarded for his contribution and commitment to the Italian Food Industry and for his professional dedication to the promotion of sales of Italian foods in the USA. He was also recognized for his selfless devotion and appreciation for the country of Italy and the Italian way of life.

Lou is constantly involved in his family business and the promotion of Italian foods. When not traveling to Italy to select handcrafted specialties and to form relationships with artisans, he works with other Di Palo family members behind the counters of the New York store to assist crowds of faithful customers. Always guaranteeing excellent products, he continues to serve and educate Americans as best as possible. 

Congratulazioni Lou!