Enoteca Dipalo

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.

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.

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.

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.

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.

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.

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.

imported prosciutto di parma, pre-sliced pacakage, includes 6 slices of cured ham with a savory, nutty and slight salty characteristic.

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.