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

Di Palo, Lou, 1951- Book - 2014 None on shelf No requests on this item Community Rating: 2.9 out of 5

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Includes index.
A century in Little Italy -- The regions of Italy -- Mozzarella -- Pecorino -- Ricotta -- Sea salt -- Grana padano and Parmigiano-reggiano -- Coffee -- Olive oil -- Balsamic vinegar -- Prosciutto -- Pasta -- Piave and other mountain cheeses -- Speck.
The ultimate guide to the finest foods of Italy from the oldest, most celebrated Italian market in New York City.

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PUBLISHED
New York : Ballantine Books, [2014]
Year Published: 2014
Description: xix, 225 pages, 16 pages of unnumbered plates : illustrations (some color) ; 24 cm.
Language: English
Format: Book

ISBN/STANDARD NUMBER
9780345545800
034554580X

ADDITIONAL CREDITS
Wharton, Rachel,

SUBJECTS
Food -- Italy.
Italians -- Ethnic identity.
Italian Americans -- New York.
Cooking, Italian.
Italy -- Social life and customs.
Cookbooks.