Di Palo's Fine Foods
Italian grocery store · Little Italy ·
Artisanal Italian cheeses & cured meats plus pasta, sauces & pantry items
Artisanal Italian cheeses & cured meats plus pasta, sauces & pantry items
"This fifth-generation Italian deli owned by Lou, Sal, and Marie Di Palo (one of them is likely to wait on you) opened in 1910 on Mott Street selling freshly made mozzarella and ricotta (which still happens). Now it specializes in all manner of imported Italian products, especially cheeses and cold cuts. Brace yourself for a wait, though there’s great people watching, and generous samples as you finally transact. If you’ve got time, check out its nearby wine bar, Di Palo’s Fine Foods, with more than 300 cheeses." - Robert Sietsema
"I will find any excuse I can to go to Di Palo. Their food is wonderful. Their prices are ridiculous. They own the building and if you're buying mozzarella anyplace else, you're an idiot. I lived on Rivington Street in the Bowery in '70s and it was my go-to place. That was when all the old Italian moms still lived in the neighborhood. You'd go in there and people would be trading recipes. The thing about their mozzarella is that mozzarella should never be put in the refrigerator. It changes. Di Palo is the one place I know where you can get mozzarella that was made that day and has never been refrigerated. To just go in there, and especially if you get it when it's still warm, it is the most delicious thing. And I know it's not made with water buffalo milk—it's made with cow's milk—but it's still really delicious. And then you end up buying all the other things there. You go for the food, but you also just go to be there." - brennan carley
"This fifth-generation Italian deli owned by Lou, Sal, and Marie Di Palo (one of them is likely to wait on you) opened in 1910 on Mott Street selling freshly made mozzarella and ricotta. Now it specializes in all manner of imported Italian products, especially cheeses and cold cuts. Brace yourself for a wait, though there’s great people watching, and generous samples as you finally transact. Mozzarella and ricotta are still made on the premises." - Robert Sietsema, Eater Staff
"I will find any excuse I can to go to Di Palo. Their food is wonderful. Their prices are ridiculous. They own the building and if you're buying mozzarella anyplace else, you're an idiot. I lived on Rivington Street in the Bowery in '70s and it was my go-to place. That was when all the old Italian moms still lived in the neighborhood. You'd go in there and people would be trading recipes. The thing about their mozzarella is that mozzarella should never be put in the refrigerator. It changes. Di Palo is the one place I know where you can get mozzarella that was made that day and has never been refrigerated. To just go in there, and especially if you get it when it's still warm, it is the most delicious thing. And I know it's not made with water buffalo milk—it's made with cow's milk—but it's still really delicious. And then you end up buying all the other things there. You go for the food, but you also just go to be there." We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"I trusted Di Palo’s Fine Foods as a family-owned shop that has been selling a wide selection of imported prosciutto, fresh mozzarella, and assorted antipasti for nearly 100 years on Manhattan’s Mulberry Street." - Giovanna Caravetta Giovanna Caravetta Giovanna Caravetta is a travel writer based in Southern California with a passion for embracing la dolce vita. She loves soaking up dreamy sunsets, wandering along new streets, and savoring delicious food and wine pairings. Travel + Leisure Editorial Guidelines
