Di Palo's Fine Foods

“No Allegralo gathering is complete without a really good hunk of 36 month parmeggiano reggiano carefully procured from Lou @ Di Palos. Pick up some freshly sliced bresola, prosscuitto and coppa and you have a party -- tell him I sent you”

“I have enjoyed Di Palo since I was a kid. They make the best mozzarella in the city. The smell of imported cheese and prosciutto hits you right in the face as soon as you enter. Family operation with incredible service. They’ll give you a taste of anything they happen to be cutting. Love their sun-dried cherry tomatoes too!”