Di Palo's Menu (Update 2025)
Di Palo's, a renowned family-run Italian deli located in New York City, offers a wide variety of authentic Italian food items. Their menu includes a selection of high-quality pasta such as Angel Hair and Bucatini made with a slow processing method, along with rice and grains like Acquerello Riso Carnaroli. Additionally, Di Palo's is known for its delicious cured meats like Hot Soppressata and Salame Calabrese, all made in the traditional Italian style. Customers praise the attentive service and warm atmosphere of the deli, making it a must-visit destination for those seeking top-notch Italian cheeses, meats, and specialty items. If you appreciate genuine Italian flavors and a welcoming family-owned ambiance, Di Palo's is a culinary gem not to be missed during your visit to New York City.
Pasta
Angel Hair, Pasta Rummo
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
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
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
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
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.
Acquerello Riso Carnaroli
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
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
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
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
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.
Rice And Grains
Cured Meat
Hot Soppressata
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
imported prosciutto di parma, pre-sliced pacakage, includes 6 slices of cured ham with a savory, nutty and slight salty characteristic.
Salame Abruzzese
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
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
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.
Asiago D'allevo Oro Del Tempo Dop
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
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
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
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
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.
Cheese - Cow's Milk
Sweets
Artibel Dried Baked Figs Stuffed
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
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
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
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
individually wrapped chocolates from sicily, with whole hazelnuts or almonds.