Lou Di Palo’s personal Culatello di Zibello currently hangs in a cellar just outside Parma, Italy. The luxurious cured ham — made by salumi master Massimo Spigaroli — is among the most prized ingredients in all of Italy, and even though Di Palo made his name selling prized Italian…More »
Original published: 2019-02-12 11:14:30 Read the full New York City News here
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