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