Signage for some of the 300 kinds of cheese for sale.
Lou Di Palo, of the infamous Di Palo’s Fine Foods in Little Italy, has devoted his life to Italian food. His great grandfather opened a latteria (dairy store) in 1910 and four generations later, Lou and his siblings run their store the same way it was done over a century ago. Their business is deeply personal. Much like the 300 cheeses sold, their customer service is to be savored and not rushed. You are coming into their home and they want you to understand and taste before you purchase. As Lou says, “it’s a more civilized way” of doing business.
Sitting down with a cup of tea, Lou takes his time with me as if I were his only appointment of the day. With Easter coming up, we discuss traditional Italian Easter dishes including Pizza Rustica, Arancini (rice balls), and Pastiera, a ricotta cheesecake made with wheat berries. He speaks graciously and astutely, with an encyclopedic knowledge of regional Italian food.
Lou Di Palo weighing sliced Prosciutto
Colorfully wrapped Italian chocolate eggs hang from Di Palo's ceiling for Easter.
Pizza Rustica is a beloved Easter dish because it contains an abundance of everything poor Italians didn’t have much of during the year amassed into one pie. It’s literally bursting at the seams with four cheeses, four meats, and ten eggs. Not surprisingly, most Italians have fond memories of this robust and hearty dish.
Native to Sicily, arancini are fried rice balls popular around Easter. During Lent, Di Palo’s sells a meatless version of arancini stuffed with Asiago and Grana Padano cheese. Lou explains that Padano means “of the Po,” which is a river that runs though Northern Italy. Milk that becomes Grana Padano originates from cows that feed in the Po’s fertile basin.
Sal and Marie Di Palo co-own the family business with Lou.
Fresh mozzarella made onsite daily.
Cured meats and more for sale.
Aside from the learning details of Italian food, what is so remarkable about Di Palo’s is their unique philosophy of life and business. At Di Palo’s, they take the attitude that they have no competition. They only have friends and associates in the business and Di Palo’s knowledge is for all to share.
That aesthetic echoes in Lou’s advise to new customers. He encourages you to come when the store is busy. Take a number and get involved with other customers patiently waiting. Move close to the counter to watch and listen so you can learn, understand and discover a host of products you never knew existed.
Special thanks to Lou Di Palo for his graciousness and thanks to Colangelo and Partners Public Relations, for arranging the interview.
April 17, 2011
Personalities