58 min listen
Episode 197: Book Review: Di Palo’s Guide to the Essential Foods of Italy
FromCutting the Curd
ratings:
Length:
38 minutes
Released:
Oct 27, 2014
Format:
Podcast episode
Description
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 Palos Guide to the Essential Foods of Italy. Talking to Diane about his familys prominent background in the food industry (Lous 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
Released:
Oct 27, 2014
Format:
Podcast episode
Titles in the series (100)
Episode 6: Allison Hooper & Mark Fisher: Anne Saxelby phones in from Vermont to tell us all about the Vt. Cheese Festival. Shes joined by some of the festival participants, including Allison Hooper, owner of Vermont Butter and Cheese. Also on the show, Mark Fisher of Woodcock Farm and Alec Web. by Cutting the Curd