by Catherine Laborde:
Working for Di Bruno Bros. has many advantages; delicious products at my fingertips, a wealth of culinary knowledge I never thought I needed to know (but now realize how empty my life was before knowing), and the chance to meet the purveyors of wonderful creations.
One of the best perks to my job? My store walk-throughs with Third Generation Owner Emilio Mignucci.
The winter truffle harvest yields the most prized truffles, so let’s celebrate with some of our favorite truffle products.
Created by Mary Keehn, cheesemaker of Cypress Grove to celebrate the 25th anniversary of Humboldt Fog. One of our most popular cheeses, Truffle Tremor is a smaller wheel of Humboldt Fog studded with Italian black truffles. Truffle Tremor is aged from the outside in, which showcases the complexity of the truffle beautifully.
This is one of those products that is always flying off the shelf. Part of our Private Collection, this liquid gold is produced exclusively for Di Bruno Bros. Perfect for braising meat and drizzling over cheese.
Also from our Private Collection, these creams are produced from the Piedmont region of Italy. A simple spoonful or two adds a distinctive oaky flavor to cream base sauces, mac and cheese, risotto or polenta. Also a great topping for canapés and crostini.
White truffles, once called “the diamond of the kitchen” by French gastronome Brillat-Savarin, add an earthy flavor profile to this extra virgin olive oil. This oil is a perfect finishing touch to proteins and pasta, or as a decadent dipping oil for your favorite crunchy bread. A quick drizzle will leave a wonderfully lingering truffle taste on your palette.