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At DiPalo's today. Bought some excellent speck from the Alto Adige, among other things. Discussed the region in general - they are about to start bringing in a bunch of cheeses from the region, and some traditional "hard breads." Stuff should start arriving in October.

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And how.

They’ve removed a lot of the stuff that wasn’t narrowly “on-topic”, as in limited to discussions of food (as opposed to, say, whether a poster had ever actually been to a restaurant). (In other word

I read recently that Emily’s is opening a new place featuring griddled pizzas, and I thought, “haven’t we been through this already?”

Awesome; great info. Have been looking for decent speck since being disappointed by the recent offerings from Citarella and Dean and Deluca. DiPalo's is always such a joy to visit, great service and really really really well informed staff. Plus exceedingly generous with the free samples.

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The speck is very good.

 

However, the fresh mozzarella I bought there was disappointing. Outer creamy layer quite thin, and the rest of the ball was dry and rubbery. My recent experiences with fresh mozzarella at Agata & Valentina have been much better.

 

At friends last night for dinner, and they served fresh mozzarella and heirloom tomatoes - mozz was good, and turned out to be from Agata...

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I will thank scamhi for the La Tur tip also. I had to abandon a visit to Di Palo's, foolishly scheduled during the holidays. Would have been a two hour wait, I guess. A mere forty-five minutes on Saturday, though, and the speck is heavenly - velvety and subtly smoked, much milder than German speck. I was less amazed by the boutique wood-smoked coffee produced by the proprietor of a coffee bar in Rome. I think Bustelo has spoiled me forever.

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Attention La Tur fans: Brunet is available at DiPalo's. I haven't seen it before, but maybe I just hadn't noticed it. Here's more from Murray's website:

 

Brunet: Like the popular tre latte Rocchetta, Brunet is a dense, cakey, creamy puck from Piemonte in northern Italy. Made of 100% pasteurized goat milk, the flavor is salty, tangy and lactic with a characteristic underlying acidity, which cuts the voluptuous, mouth-coating texture. Aged one month.
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La Tur has been my cheese of choice lately, and I have scamhi to thank for that.

I'm almost embarrassed to admit this but I must pass along this information. Here's the shameful part: I've had a La Tur in my fridge since about June. But here's the thing. You know how you especially love that gooey exterior of the La Tur? Well my long-aged specimen became all gooey. I had it on toast with smoked salmon and salsa verde. Incredible.

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