Comments on: Il Viaggio in Italia con Scott, Il Terzo Giorno http://www.dibruno.com/blog/2013/02/12/il-viaggio-in-italian-con-scott-il-terzo-giorno/ Di Bruno Bros. Blog Mon, 08 Apr 2013 20:58:17 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Di Bruno Bros. http://www.dibruno.com/blog/2013/02/12/il-viaggio-in-italian-con-scott-il-terzo-giorno/#comment-2156 Di Bruno Bros. Fri, 22 Feb 2013 03:29:15 +0000 http://www.dibruno.com/blog/?p=4274#comment-2156 What a great story! So happy you came across our blog and shared this with us.

What cheese discoveries are you finding these days?

]]> By: Michael Corsello http://www.dibruno.com/blog/2013/02/12/il-viaggio-in-italian-con-scott-il-terzo-giorno/#comment-2142 Michael Corsello Thu, 14 Feb 2013 14:55:42 +0000 http://www.dibruno.com/blog/?p=4274#comment-2142 Scott,
I actually invented the ‘Il Cuore de Parmigiano” on a cheese buying trip back in June 1987.

I was travelling with one of the pioneers in the cheese importing business, Ben Moskowitz. We were visiting a cutting plant with Pietro Fanticini. I saw a stack of Parmigiano Reggiano ‘cores’. I asked about them and was told they were a bi product of wedging. As they were rindless, they were sold for grinding, food service, etc. I explained this was crazy & the product could be sold as the ‘heart of the Parmigiano’. The rest is history.

I ran the perishable food department in The Cellar Marketplace” at Macy’s Herald Square back then. In Christmas of 1988, we were the first US retailer to sell the product.

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