Podcast appearances and mentions of lou di palo

Di Palo Fine Foods on the corner of Mott and Grand Street in New York City's Little Italy has been a beloved destination for fine Italian food products for more than a century. An immigrant from Basilicata, Savino Di Palo opened his "latteria" in 1910. Di Palo's now sells over 300 Italian cheeses alone. Savino's great grandson, Luigi (Lou) Di Palo, sources products from artisan producers throughout Italy. A gifted storyteller, Lou discusses his family, heritage and essential Italian foods.The Connected Table is broadcast live Wednesdays at 2PM ET.The Connected Table Radio Show is broadcast on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). The Connected Table Podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

On Friday’s show, Leonard talks to Italian food expert Lou Di Palo, the owner of his favorite cheese shop, Di Palo's Fine Foods in Little Italy. The food blog Serious Eats described Di Palo's Fine Foods a “100-year-old Italian specialty market with incredible mozzarella and fresh porchetta. Expect long waits, but they're worth it.” Chef Daniel Boulud has called Di Palo one of the seven wonders of New York. “Di Palo’s stories come from the gathering of the food, the discovery of where it was made,” wrote Kenneth Rapoza of Forbes. “It’s not so much about the taste, but what makes it taste that way in the first place. So it all inevitably comes down to the air and the water and the grass and the sheepherder he’s met that led him to the perfect little farm, that made the perfect little cheese, somewhere south of Trentino.” Don’t miss Leonard’s conversation with this giant of Italian cuisine

This Saturday evening at 9:00PM EST on #factionradio Channel 103 @siriusxm @rolandsfoodcourt hits every food group! @gennaro.pecchia & @noainjection get schooled by the smokin' siren, meat expert & the new an author of a super #bbq cookbook #hardcorecarnivore We loved talking to the energetic, sweet & sassy @jesspryles straight outta @texas via @australia Out Now @surreybooks @amazon Learn how to reverse sear like a real #brisketboss We also chat with a few experts in their delicious fields. We go full blown Italian with @urbanitruffles Maestro #vittoriogiordano & learn about the world's largest #truffle company @urbanitartufi & also get the inside word on the upcoming 1st Annual Black Truffle Festival happening June15th - 24th @nycgov #nyc #miami #sanfrancisco Reserve on @opentable #asap Summer school is in session with the Authority on Italian Cheeses #loudipalo of @dipalofinefoods the century old cornerstone of @littleitalynyc We learn about the queen of #cheese @granapadanopdo & what make this sort after cheese so uniquely special & the perfect partner in a plate with #blacktruffles @italiancrafted Grazie! Thank You for all your Support #siriusxm #family @baltzco

On the season premiere of Cutting the Curd, host Diane Stemple is joined by Lou Di Palo of Di Palo’s Fine Foods in Little Italy. Lou Di Palo travels to Italy several times a year to select the country’s best hand-crafted specialties and to guarantee their excellence every season, year after year. He is also the co-author of Di Palo's Guide to the Essential Foods of Italy: 100 Years of Wisdom and Stories from Behind the Counter.

This week on Cutting the Curd, host Diane Stemple welcomes Lou Di Palo of Italian Selects based in Little Italy, NYC and author of the new book, “Di Palo’s Guide to the Essential Foods of Italy.” Talking to Diane about his family’s prominent background in the food industry (Lou’s great-grandfather started their business in 1903!) as well as why he decided to take on writing a book, Lou talks in great detail about making cheese and dairy products like his great-grandfather and father did. Join in to hear highlights of the book as well as delicious discussion on amazing foods courtesy of Italy – led by an expert! This program was brought to you by The Wisconsin Milk Marketing Board. “I like to call Italy twenty countries in one.” [2:38] “When you take an interest in something it gets burned into your brain.” [12:11] —Lou Di Palo on Cutting the Curd

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on a brand new Food Talk with Michael Colameco, host Michael Colameco kicks off the new radio season welcoming guests Frank Crispo and Lou Di Palo to the show. Mike starts off the show recapping his summer complete with the beach, travel, and great food. Frank and Mike go way back having grown up in Philadelphia, and catch up today talking about Frank’s inspirations plus a couple great stories of coming up through the NYC food industry. Also talking about his own restaurant, Crispo, Frank shares how customer satisfaction is at the center of his business mentality. After the break, Lou Di Palo joins Mike in the studio talking about Di Palo Selects, a New York City institution of an Italian market, as well as his new book, Di Palo’s Guide to the Essential Foods of Italy. Lou goes on to shares with Mike that the reason that he went about writing this book was to further understand where and from whom his food comes from and is inspired by. Tune in for a great show! “The key to our success is that we aren’t afraid to mix and match whatever [the customer] is looking for.” [16:35] “If it only was about food and the customers it would be a great business again, but it’s a tough business, and we have to be ready for everything.” [20:38] —Frank Crispo on Food Talk “The idea of our place is: we need to run it the way our grandparents ran it.” [36:40] —Lou Di Palo on Food Talk

This week on Eat Your Words, host Cathy Erway welcomes Lou Di Palo of Italian Selects and author of the new book, Di Palo’s Guide to the Essential Foods of Italy. Rachel Wharton, a food writer, also joins the program, having traveled with Lou to gather information and help write the book. Talking to Cathy about his family’s prominent background in the food industry (Lou’s great-grandfather started their business in 1903!) as well as why he decided to take on writing a book, Lou talks in great detail about making cheese and dairy products like his great-grandfather and father did. Join in for a delicious discussion on amazing foods courtesy of Italy – led by an expert! This program was brought to you by Edwards VA Ham. “It’s not how many people we serve, it’s how we serve the people.” [14:30] “I like to say there’s a right way to do things, a wrong way, and there’s my grandmother’s way.” [15:19] —Lou Di Palo on Eat Your Words