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Enoteca DiPalo
200 Grand St
New York, NY 10013
Uber
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Main Menu
Pasta
Angel Hair, Pasta Rummo
$2.99
cosimo rummo spent ten years developing his company’s signature lenta lavorazione (slow processing) method of pasta making whereby water and semolina are kneaded and extracted through special dies extremely slowly without heat.
Bartolini, Penne
$7.99
the ingredients used to make this handmade penne come from umbria, the green heart of italy, famous for the abundance of natural water springs and characterized by mountainous agriculture.
Bartolini, Rigatoni
$7.99
the ingredients used to make this handmade rigatoni come from umbria, the green heart of italy, famous for the abundance of natural water springs and characterized by mountainous agriculture.
Bartolini, Trofie
$7.99
the ingredients used to make this handmade trofie come from umbria, the green heart of italy, famous for the abundance of natural water springs and characterized by mountainous agriculture.
Bucatini, Pasta Rummo
$2.99
cosimo rummo spent ten years developing his company’s signature lenta lavorazione (slow processing) method of pasta making whereby water and semolina are kneaded and extracted through special dies extremely slowly without heat.
Rice And Grains
Acquerello Riso Carnaroli
$11.49
riso acquerello is a very unique and special product. this carnaroli rice is organically grown in piedmont and aged for at least a year to develop its structure and ensure that the grains are polished to perfection.
Beretta Traditional Polenta
$4.49
popular in piemonte and lombardia, and the rest of italy’s northern regions, polenta is italy’s answer to grits. cornmeal is cooked in water, seasoned and served alongside meat, topped with ragu’, or stirred together with an abundance of cheese.
Campanini Arborio Superfino Rice
$4.50
the campanini family, now in its third generation, supplies some of the best restaurants in northern italy with its naturally-grown rice from veneto and lombardia.
Campanini Carnaroli Superfino Rice
$4.50
the campanini family, now in its third generation, supplies some of the best restaurants in northern italy with its naturally-grown rice from veneto and lombardia.
Campanini Vialone Nano
$4.50
the campanini family, now in its third generation, supplies some of the best restaurants in northern italy with its naturally-grown rice from veneto and lombardia. custom-milled and produced in small lots, traditional varieties of rice produced by campanini absorb liquid and flavor while maintaining a firm texture and pure flavor.
Cured Meat
it’s not unusual for the salumi at di palo's to make customers swoon right at our counter, “i used to live in italy, and even there, it doesn’t get any better than this!” cured meats, collectively known as salumi, are a cornerstone of italian cuisine and a mainstay at dipalo’s.
Hot Soppressata
$15.99
soppressatta is a cured pork sausage made in many regions of southern italy. ours is produced in the traditional way by a small artisanal producer in new york. cubed pork belly is ground coarsely, leaving big pieces of fat and meat which give the final product a lush, rustic texture.
Prosciutto Di Parma
$5.99
imported prosciutto di parma, pre-sliced pacakage, includes 6 slices of cured ham with a savory, nutty and slight salty characteristic.
Salame Abruzzese
$15.99
this pork sausage is cured in the abruzzese style, though we get it from an artisan producer in new york. medium ground pork gets its flavor from salt and a generous dose of black pepper. it is stuffed into natural casings and hung to air dry. pair with salty cheeses, olives, and a robust red wine for the perfect antipasto platter.
Salame Calabrese
$15.99
this pork sausage is cured in the style of calabria, but we get it from an artisanal producer here in new york. pork is ground to a medium grind, seasoned with salt and spicy peperoncino chili, stuffed into a natural casing, and air-dried. this is a classic sausage on a platter of various antipasti.
Salamini Cacciatori
$15.99
cacciatore means hunter, and these little dry links were traditionally used as the perfect portable snack for a long day’s hunt. ours are made in the traditionl way by a small artisanal producer here in new york. made from pork, salt, black pepper corns, spices, and natural casings, these air-dried salamini pack a garlicky punch.
Cheese - Cow's Milk
richly flavored grass-pastured cow’s milk is the basis for some of italy’s most famous cheeses: parmigiano reggiano, asiago, gorgonzola, and caciocavallo. cows produce up to 40 liters of milk per day, more than any other animal. depending upon the cows’ diets, the flavor of their milk can vary widely. variations are reflected in the flavor of the cheeses.
Asiago D'allevo Oro Del Tempo Dop
$14.99
cows in the veneto and trentino regions of italy graze on lush mountain grass producing sweet, flavorful milk for the production of asiago. produced in northeastern italy for a thousand years, asiago is available in two varieties: the fresh, young asiago pressato, and the more assertive aged asiago d’allevo.
Asiago Pressato Dop
$12.99
cows in the veneto and trentino regions of italy graze on lush mountain grass producing sweet, flavorful milk for the production of asiago. produced in northeastern italy for a thousand years, asiago is available in two varieties: the fresh, young asiago pressato, and the more assertive aged asiago d’allevo.
Bitto Dop
$24.99
bitto comes from valtellina in the region of lombardia. this straw-colored flavorful cheese has been made in the italian alps since ancient times. bitto must be made in the summertime at an altitude of at least 1,500 meters with milk from cows that have only been fed a specific type of grass.
Blu Del Moncenisio
$17.99
blu del moncenisio is a fairly creamy full-flavored cow’s milk blue cheese. it has an intense, pungent, peppery taste but a sweet finish. the cheese has a straw color and is compact with moderately defused blue-green veins.
Bra Duro Dop
$14.99
bra duro ranges from semi-firm to firm with an ochre-yellow color and a slightly sharp, cheddar-like flavor. duro is italian for rough or rugged, and the term describes the cheese’s coarse outer rind.
Sweets
Artibel Dried Baked Figs Stuffed
$15.99
with almonds. these artibel figs, stuffed with almonds, are the native dottato breed, which trace its roots in calabria back to the romans. these dried figs are from this year’s harvest, which means they were fresh and still on the tree in early fall. hand-picked and sun dried before being processed with minimally invasive methods, the fruits and nuts produced by artibel retain the distinctive taste of the calabrian countryside.
Artibel Dried Cosenza Figs
$14.99
artibel dried figs are the native dottato breed, which trace its roots in calabria back to the romans. these dried figs are from this year’s harvest, which means they were fresh and still on the tree in early fall. hand-picked and sun dried before being processed with minimally invasive methods, the fruits and nuts produced by artibel retain the distinctive taste of the calabrian countryside.
Artibel, Dried Baked Figs
$14.99
baked artibel figs are the native dottato breed, which trace its roots in calabria back to the romans. these dried figs are from this year’s harvest, which means they were fresh and still on the tree in early fall. hand-picked and sun dried before being processed with minimally invasive methods, the fruits and nuts produced by artibel retain the distinctive taste of the calabrian countryside.
Biscotti Savoiardi, Balocco
$4.99
the house of savoy, which ruled territories in italy until the end of world war ii, also ruled territories in france and were particularly fond of delicate sweets. this light and airy lady-finger cookie takes its name from the house of savoy, the royal family named after them. these sponge-cake like biscuits from piemonte are perfect for dunking in sweet wine, coffee, or chocolate, alongside creamy desserts, or used in tiramisu’, the famous recipe that calls for them.
Condorelli Chocolate
$12.49
individually wrapped chocolates from sicily, with whole hazelnuts or almonds.
Browse Nearby
General Info
About Us
We are ecstatic to announce that our newly expanded Di Palo Fine Foods Store at 200 Grand Street in Little Italy, NYC is completely open for business! The products and service have not changed a bit, you can still get all of your favorite authentic Italian products and expect to be waited on with great attention, but now you will just have MORE to check out while you are there. Stop by and see what we’ve done with the place when you’re in NYC! Below are a few pictures of what it looks like. Enjoy!