Want to Build a Restaurant Empire?
To close the evening, Mr. Lou Di Palo (yes the same Lou Di Palo from DiPalo Selects, watch our video here!) who just recently released his book Di Palo's Guide to the Essential Foods of Italy: 100 Years of Wisdom and Stories from Behind the Counter made fresh Fior di Latte Mozzarella on stage and explained to the audience the influence of the season in making Parmigiano Reggiano-his advice: choose Spring-it is more complex.
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