From the Purveyors of New York’s Best Mozzarella, a New Cafe

The main Di Palo’s shop, on the corner of Grand and Mott Streets, where you can buy Italian cheeses, prosciuttos, salamis, pastas and olive oils, as well as freshly made ricotta and mozzarella.
"With the new Di Palo osteria getting ready to open, there was excitement on Mott Street last week. This is a 21st-century addition to Di Palo’s 109-year-old Italian food shop just around the corner, on Grand Street, and the enoteca (wine store) next to it. At the new place, which will open officially on Monday, you can drink wine, nibble cheese — deep blue Gorgonzola, a creamy ricotta, pecorino studded with fresh peppercorns — or an ephemerally light slice of prosciutto, and there will be events and talks about Italian food and wine. I’ve been coming to Di Palo’s all my life, and I rarely make it out of the store without biting into the mozzarella made there, the milk dripping down my chin. ...  There are no pushcarts on Mott now, but according to Lou Di Palo, who owns Di Palo’s with his sister Marie and brother Sal, the street was jammed with them in 1910, when his great-grandfather Savino Di Palo opened a tiny dairy, where he made ricotta and mozzarella, at 131 Mott. In 1903, Savino fled poverty and oppression in the Lucania region of Italy, where he was a farmer and cheesemaker; when he arrived in New York, he did what he knew. ..."
NY Times
W - Mozzarella
YouTube: How Italy’s Biggest Mozzarella Balls Are Made

Savino Di Palo, the current owners' father, in front of the store on Grand Street in 1948.