Di Palo's

Lou Di Palo with chef Sal Scognamillo of Patsy’s Italian restaurant. Congratulations to Sal and Patsy’s for celebrating 80 years in business. Patsy’s restaurant is our oldest customer and friend. Here’s to another 80 years! Auguri!

The Di Palo family would like to wish all the wonderful mothers a Happy Mother’s Day! Once again, thank you Kevin Barry for the delicious cake!

Di Palo’s is here and ready to celebrate Easter 2023.

Our cheese shop is stocked with all your Easter favorites. With chocolate Easter eggs, Colomba cakes and special Easter cheeses.

Grab a bottle of Sagrantino from our wine shop Enoteca Di Palo next door on Grand street. The perfect compliment for an Easter lamb dinner.

Come and relax with a glass of wine and a board of formaggi e salumi at our wine bar C. Di Palo on Mott street.

We’re happy to be celebrating 113 years of Di Palo’s family traditions in New York City’s Little Italy.

Buona Pasqua! 🌷🐣🐰

Our first masterclass was a success. Thank you to all who participated and thank you to Claudio Stefani Giusti (@claudio.stefani) and the @acetaiagiusti team for sharing the history of your family and product. We look forward to presenting more masterclasses in the near future.

We’ve had an overwhelming response to our Giusti masterclass and we are officially sold out!

If you weren’t able to attend this masterclass, stay tuned for future events hosted by Di Palo’s as this will be first of many!

We are happy to announce that we will be hosting a Giusti masterclass with our good friend and special guest Claudio Stefani Giusti. Claudio is a 17th generation balsamic vinegar maker. Experience the rich history and flavors of true tradition. Space is limited so reserve your spot today!

Lou had such a great time making mozzarella with Waffles, Mochi and Samin. If you haven’t already head over to Netflix and catch the new season of Waffles and Mochi’s Restaurant. Learn all about the making of mozzarella with Lou in episode 5 “Cheese”!

Delicious Amaro Lucano Spritz!

On a recent trip to Basilicata, Lou enjoyed a refreshing Amaro Lucano spritz with Rosistella, the owner of Amaro Lucano.

Featuring at Di Palo’s Kimbo coffee- the coffee of Naples during the 2022 San Gennaro Feast

Thank you Ruth Reichl for your kind words in the Summer edition of Edible magazine.

The best chicken Milanese you’ll ever have… Di Palo’s!

A healthy chickpea salad made daily at Di Palo’s!

Tortellini salad… olives, ham,provolone cheese, sun dried tomatoes, marinated mushrooms and baby artichoke hearts and of course Di Palo’s cheese tortellini in a light white balsamic dressing.

Italian, marinated roasted peppers… a compliment to any meal!

Every meal needs a vegetable… broccoli rabe!

Rigatoni bolognese…. Comfort food …. At Di Palo’s 🍝

A Di Palo Favorite. Our homemade cheese lasagna. Made daily… come and get yours today!!

Don’t feel like cooking tonight? Let Di Palo’s cook for you!

Fusilli, cheese and fennel sausage topped with parmigiano shavings in Di Palo’s homemade marinara sauce.

Today at Di Palo’s!

Meat Tortellini with vegetables.

Pecorino Toscano DOP and Prosciutto Toscano DOP are a match made in Heaven.

Available at Di Palo’s make sure to ask about these two great products.

The pecorino comes in three ages. Fresh aged 30-45 days, stagionato aged 3-4 months and reserva aged 9 months.

Prosciutto Toscano DOP much different than it’s cousins Prosicutto San Daniele and Parma. The Toscano is aged not only with salt but pepper spices and juniper berry. Giving this prosciutto a unique and savory flavor.

It’s Easter time at Di Palo’s! Featuring the “Icons of European Taste” Grana Padano, Prosciutto San Daniele and Prosciutto di Parma.
We’re fully stocked on all the Easter treats and many other favorites!

We honor and thank Tony May for his introduction of Italian cuisine in America. Tony set the bar to the highest standard by introducing the foods of Italy region by region and making Italian food a culinary experience. Our love to his family. We will miss you Tony. A true original.

Photo from the New York Times.

This Christmas we are featuring Grana Padano made with milk from free grazing mountain cows in the Alpine pasture lands as well as other mountain cheeses.

The Di Palo family wishes a Happy Thanksgiving to you all. A special thanks to our friend Kevin Barry for always thinking of us with this beautiful holiday cake.

On Lou’s most recent tour of Italy, he visited the Giusti Acetaia (an acetaia is a vinegar cellar). Father Luciano and son Claudio hosted Lou and his tour group. Son Claudio is the 17th generation of the 400 year old acetaia. They presented Lou with a 100 year old bottle of balsamic vinegar, the ultimate symbol of friendship.

Lou refers to Giusti’s acetaia as a living museum. Lou’s tour group learned the history of authentic balsamic vinegar and walked amongst some of the oldest barrels in Italy. The group enjoyed a tasting of the finest vinegars Giusti has to offer.
( .stefani)

Thank you Luciano and Claudio for your hospitality and we shall return!