Archive for April, 2010

You know what they say…”When In Rome…”

Well for those of you who don’t have the chance to actually get there, Di Palo Selects.com is now bringing a taste of Rome into your next meal with Cacio de Roma, the soft, sheep’s milk cheese produced in the countryside of Lazio. Throughout Central and Southern Italy, “cacio” translates into cheese, as opposed to the common term “formaggio” which is used throughout the rest of Italy.

This classic Italian table cheese has been produced by the Sini Family for more than 30 years in the Village of Nepi, Province-Viterbo, in Lazio Italy. The creamy textured, well balanced product is perfect for serving with fruit, like dried figs, and is excellent for melting on pizza or pasta. Lou Di Palo even reccomends using Cacio de Roma as a filling for ravioli.

Still hungry for more?  Try making the old Roman pasta dish ‘Cacio e Pepe’ and add a little Cacio de Roma to the ingredient list, which already only consists of 4 simple ingredients: Pasta, Olive Oil, Black Pepper & Pecorino Romano.

On March 23^rd Lou Di Palo brought his authentic Italian products, available for Di Palo Selects customers nationwide, into Madison Square Garden. Not only was it the same night that famous Italian player Danilo Gallinari led the Knicks to victory, but it was the same night the Consortia for Grana Padano PDO and the Consortia for Parmigiano Reggiano PDO launched their new co-promotion within the U.S.

These hard, aged cow’s milk cheeses from northern Italy have partnered to promote their quality products against imitation cheeses. During the promotions, they hope to educate American consumers throughout the country on how to enjoy the cheeses.

Di Palo’s brought both the Grana Padano and the Parmigiano Reggiano into the Garden for guests in the luxury suites to enjoy as part of the co-promotion launch.

Order both cheeses now, perfect for beginning your own tasting and education!

Photo Credit: Avi Gerver / MSG Photos