DI PALO’S GUIDE TO THE ESSENTIAL FOODS OF ITALY: 100 YEARS OF WISDOM AND STORIES FROM BEHIND THE COUNTER
Book ID/图书代码： 12411014B67175
English Summary/英文概要： The ultimate guide to the finest foods of Italy from the oldest, most celebrated Italian market in New York City.
In the heart of New York City’s Little Italy sits Di Palo’s, a family-owned food shop that has been the treasure of the neighborhood for more than a century. The four generations of Di Palos who have run this Italian specialty market have made it their mission to bring customers the finest old-world selections from Italy—handcrafted mozzarella, buttery prosciutto, estate olive oils, traditional artisanal pastas from throughout the country. Now, in one colorful volume, Lou Di Palo, great-grandson of the founder and steward of the family legacy, shares the vibrant history of this storied establishment and a lifetime of wisdom about the cuisine beloved around the world.
Di Palo’s Guide to the Essential Foods of Italy takes you on a gourmet excursion through Italy’s twenty distinct regions, from Sicily to Umbria to Alto Adige. Each chapter highlights a specific food and its rich history, along with practical tips for selecting, storing, and serving it at home. Many include signature family recipes that have been handed down through the generations, including Grandma Mary’s Sicilian Caponata and Concetta Di Palo’s Meatballs, or recipes gathered from trips to Italy over the years, such as Trapani-Style Salted Sea Bass and Polenta con Formaggio Crucolo Fuso. Readers will discover, among many other things, the secret to a balsamic vinegar worthy of sharing only with one’s closest friends, the proper way to prepare the perfect espresso, and the importance of looking for the Denominazione d’Origine Protetta—or the Protected Designation of Origin seal—which certifies that your food is a traditional, regional product. Complete with dozens of mouthwatering photographs, engaging anecdotes, and candid stories, and featuring a foreword by Academy Award–winning director Martin Scorsese, this immersive volume is part family narrative, part culinary odyssey, and part cookbook. Di Palo’s Guide to the Essential Foods of Italy is your ticket to the best Italian foods—without having to wait in line!
Chinese Summary/中文概要： 《迪•帕罗的意大利美食指南》将带领读者领略纽约最古老，最知名的意大利美食。
迪•帕罗小店坐落于在纽约城中心的小意大利区，这个家族美食店面已经被周围居民传颂了一个世纪多。迪•帕罗小店已经传到了第四代，这个家族立志要为顾客带来最传统最美味的意大利美食——包括意大利手工奶酪，黄油火腿，橄榄油，传统意面等。如今，迪•帕罗的第四代传人，也就是创始人的曾孙，楼•迪•帕罗将这全球都挚爱美食背后的智慧和历史都写在书中与读者分享。
《迪•帕罗的意大利美食指南》将带读者领略意大利20个区域的美食，包括西西里岛，翁布里亚，阿迪杰等地。每一个章节都突出了当地特产和丰富的历史故事，以及选材，储藏和在家烹饪的注意点。书中还包含了迪•帕罗家族几代流传的食谱，包括祖母玛丽的西西里岛腌茄子，孔切塔•迪•帕罗的秘制肉丸，还有在意大利旅居的时候收集的一些菜谱，例如特拉帕尼盐焗黑鲈鱼，福尔马焦玉米粥等。读者还能学到只舍得和好朋友分享的意大利香醋使用方法，煮意式浓缩咖啡的正确方法，还有辨别意大利食物及葡萄酒原产地标志的方法，这能确保你的食物都是当地的优质食材。书中还配有多幅令人垂涎欲滴的食物照片，发明食物时的奇闻异事等，奥斯卡获奖导演马丁•斯科塞斯还为本书写了前言。《迪•帕罗的意大利美食指南》是家族传记，美食之旅，也是本实用食谱，是读者了解并亲自尝试制作意大利美食的最佳选择。（XAT）
Awards/获奖情况：“全世界所有的美食小店中，迪•帕罗大概是我的最爱了。”——露丝•雷克尔
“如果天堂中没有迪•帕罗，那我也是不会去的。”——彼特•哈密尔
About the Author/作者介绍： 楼•迪•帕罗生于1951年，在纽约小意大利区的迪•帕罗小店的柜台和布鲁克林的意大利区中长大。楼深受顾客和美食社区和媒体的喜爱，他是人们口中的资深意大利美食专家。除了和兄弟姐妹经营迪•帕罗外，他还是位意大利食物的教育家和超市，交易组织的顾问，楼也凭借在美国传播意大利美食获得了许多奖项。楼已将美国走遍，为市民讲解意大利美食和产品。《迪•帕罗的意大利美食指南》是他的第一部作品，他希望能够通过此书把自己对食物的知识和热情传播给那些无法亲自来迪•帕罗的人们。
瑞秋•沃顿有将近20年的作家，记者和编辑经验，她还为《纽约日报》写过4年的美食专栏，并为《曼哈顿美食》和《布鲁克林美食》供稿。瑞秋毕业于纽约大学食品研究专业，还曾获得过詹姆士•彼尔德美食作家奖项。
Born Luigi Santomauro in 1951, Lou Di Palo grew up behind the counter at Di Palo’s in New York’s Little Italy and the Italian-American neighborhood of Bensonhurst, Brooklyn. Beloved by both his customers and those in the food community and media, Lou Di Palo is considered to be a preeminent Italian food expert. In addition to running Di Palo’s (for forty years and counting) with his brother, Sal, and sister Marie, he works as an Italian food educator and consultant for supermarkets, trade associations, and even Italy itself, which has given him many awards for his efforts to educate Americans in the ways of Italian food. He travels all over the United States, speaking about Italian food products on behalf of such regions or groups as the Consortium of Grana Padano or Speck from Alto Adige. With this, his first book, he hopes to bring his knowledge and passion to those who can’t make the trip to visit Di Palo’s in person.
Rachel Wharton has nearly twenty years of experience as a writer, reporter, and editor, including four years as a features food reporter at the New York Daily News. She is a contributing editor of Edible Manhattan and Edible Brooklyn magazines, and a James Beard Foundation award-winning food writer with a master’s degree in food studies from New York University.
Format:照片
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