Lou Di Palo's guest appearances

Lou Di Palo

Food Talk with Mike Colameco

FoodyTV Featured Shows 

Roland's Food Court

Leonard Lopate at Large on WBAI Radio in New York

The Connected Table Live

Joey Campanaro

Shane McBride

Missy Robbins

Bill Telepan

James Kent

Katie Parla

Gerard Bertrand

Andrew Friedman

Matt Rodbard

Phil Rosenthal

Anthony Bourdain

Tom Papa

Charles Smith

Karen Cooper

Alex Guarnaschelli

OwlTail

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

Lou Di Palo gives Leonard a history lesson on Italian cuisine.(August 10, 2018)

Jess Pryles

This Saturday evening at 9:00PM EST on #factionradio Channel 103 @siriusxm @rolandsfoodcourt hits every food group! @gennaro.pecchia &amp; @noainjection get schooled by the smokin' siren, meat expert &amp; the new an author of a super #bbq cookbook #hardcorecarnivore We loved talking to the energetic, sweet &amp; 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 &amp; learn about the world's largest #truffle company @urbanitartufi &amp; 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 &amp; what make this sort after cheese so uniquely special &amp; the perfect partner in a plate with #blacktruffles @italiancrafted Grazie! Thank You for all your Support #siriusxm #family @baltzco

This Saturday evening at 9:00PM EST on #factionradio Channel 103 @siriusxm @rolandsfoodcourt hits every food group! @gennaro.pecchia &amp; @noainjection get schooled by the smokin' siren, meat expert &amp; the new an author of a super #bbq cookbook #hardcorecarnivore We loved talking to the energetic, sweet &amp; 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 &amp; learn about the world's largest #truffle company @urbanitartufi &amp; 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 &amp; what make this sort after cheese so uniquely special &amp; the perfect partner in a plate with #blacktruffles @italiancrafted Grazie! Thank You for all your Support #siriusxm #family @baltzco

Badassador Jess Pryles &  Urbani Truffles Maestro Vittorio Giordano with Lou Di Palo

Frank Crispo

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

<h4>Food Talk with Mike Colameco is brought to you by the following generous underwriters:</h4><a href="http://www.cento.com/" rel="nofollow" target="_blank"></a> <a href="http://colavita.com/" rel="nofollow" target="_blank"></a> <a href="http://www.kingarthurflour.com/" rel="nofollow" target="_blank"></a> <a href="www.winesofportugal.info/" rel="nofollow" target="_blank"></a> 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! <h4>“The key to our success is that we aren’t afraid to mix and match whatever [the customer] is looking for.” [16:35]</h4> “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

Episode 35: Frank Crispo & Lou Di Palo