Lou Di Palo

New York, New York

About Me:

Lou Di Palo travels to Italy to select the country's most unique specialties for DiPaloSelects.com. He works closely with producers to guarantee the excellence of the products we carry and expertly maintains them so they taste as authentic as they do in Italy. Read Lou's first-hand accounts of discovering the best Italian specialties, and learn about the unbelievably varied traditions and cuisines of Italy's 20 regions.

Reviews: 0

Lou Speaks About Parmigiano Reggiano

Posted: March 18, 2011

Comments: 1

Parmigiano Reggiano, produced in Emilia-Romagna in north-central Italy, is the most celebrated cheese in the “grana” family. Parmigiano Reggiano is produced in five zones: Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River, and Mantova to the East of the river Po. Good Parmigiano Reggiano reaches full maturity...

Lou Talks about Asiago D.O.P.

Posted: February 24, 2011

Comments: 0

The first time I traveled up to the Asiago plateau was at night. The distance as the crow flies is short, but getting to the plateau was an experience of winding mountain roads and never knowing what was on the other side of the curve. Could there be a sleeping stray cow? You always had to be aware of bright lights, as the roads are narrow and...