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	<title>Di Bruno Bros. Blog &#187; Di Bruno Bros.</title>
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	<link>http://www.dibruno.com/blog</link>
	<description>Di Bruno Bros. Blog</description>
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		<title>Di Bruno Bros. House of Cheese: A Guide to Recipes, Pairings and Wedges</title>
		<link>http://www.dibruno.com/blog/2013/05/14/di-bruno-bros-house-of-cheese-a-guide-to-recipes-pairings-and-wedges/</link>
		<comments>http://www.dibruno.com/blog/2013/05/14/di-bruno-bros-house-of-cheese-a-guide-to-recipes-pairings-and-wedges/#comments</comments>
		<pubDate>Tue, 14 May 2013 16:53:21 +0000</pubDate>
		<dc:creator>Di Bruno Bros.</dc:creator>
				<category><![CDATA[Madame Fromage]]></category>
		<category><![CDATA[New Products]]></category>
		<category><![CDATA[News & Events]]></category>
		<category><![CDATA[Autographed]]></category>
		<category><![CDATA[Blog]]></category>
		<category><![CDATA[Book]]></category>
		<category><![CDATA[emilio mignucci]]></category>
		<category><![CDATA[HouseofCheeseBook]]></category>
		<category><![CDATA[Hunter Fike]]></category>
		<category><![CDATA[Pairings]]></category>
		<category><![CDATA[Press]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tenaya Darlington]]></category>
		<category><![CDATA[Website]]></category>
		<category><![CDATA[Wedges]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4558</guid>
		<description><![CDATA[Peek behind Philadelphia’s largest and oldest cheese counter for a lively guide to pairing cheese with everything from beer and cocktails to olives and charcuterie. Madame Fromage brings to life 170 of the world’s greatest artisanal cheeses, drawing on stories and knowledge from our third-generation owners, cheesemongers and friends.]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Il Viaggio in Italia con Scott, l&#8217;Ultimo Giorno</title>
		<link>http://www.dibruno.com/blog/2013/02/21/il-viaggio-in-italia-con-scott-lultimo-giorno/</link>
		<comments>http://www.dibruno.com/blog/2013/02/21/il-viaggio-in-italia-con-scott-lultimo-giorno/#comments</comments>
		<pubDate>Fri, 22 Feb 2013 04:21:43 +0000</pubDate>
		<dc:creator>Di Bruno Bros.</dc:creator>
				<category><![CDATA[New Products]]></category>
		<category><![CDATA[News & Events]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Galloni]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Prosciutto]]></category>
		<category><![CDATA[Scott]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4324</guid>
		<description><![CDATA[The theme of today’s visits centered on the combination of the Italian approach to tradition combined with innovation. The quote, “L’innovazione e’ la traduzione riuscita bene,” or “Innovation is the result of well managed tradition,” came from Mirella Galloni, the daughter of the founder of Fratelli Galloni. Our fourth day in Italy ended in Parma with a visit to one of the Galloni prosciuttifici (prosciutto crudo plants.)]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2013/02/21/il-viaggio-in-italia-con-scott-lultimo-giorno/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Il Viaggio in Italia con Scott, Il Terzo Giorno</title>
		<link>http://www.dibruno.com/blog/2013/02/12/il-viaggio-in-italian-con-scott-il-terzo-giorno/</link>
		<comments>http://www.dibruno.com/blog/2013/02/12/il-viaggio-in-italian-con-scott-il-terzo-giorno/#comments</comments>
		<pubDate>Wed, 13 Feb 2013 04:29:36 +0000</pubDate>
		<dc:creator>Di Bruno Bros.</dc:creator>
				<category><![CDATA[New Products]]></category>
		<category><![CDATA[News & Events]]></category>
		<category><![CDATA[Culatello]]></category>
		<category><![CDATA[Il Cuore di Parmigiano]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Parma]]></category>
		<category><![CDATA[Parmigiano Reggiano]]></category>
		<category><![CDATA[Scott Case]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4274</guid>
		<description><![CDATA[I had a “kid in a candy store” moment when I noticed cylinders of cheese wrapped in paper among the traditionally shaped Parmigiano Reggiano wedges. “Questo e’ il cuore? (Is this the heart)?” I asked the chef. Yes, he confirmed. They cut the heart of the wheels of Parmigiano Reggiano out, shaped in small cylinders and sell them separately. Since the heart ripens faster, it’s always the most delicious part of the wheel – something commonly overlooked.]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2013/02/12/il-viaggio-in-italian-con-scott-il-terzo-giorno/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<title>Il Viaggo in Italia con Scott, Il Secondo Giorno</title>
		<link>http://www.dibruno.com/blog/2013/01/30/il-viaggo-in-italia-con-scott-il-secondo-giorno/</link>
		<comments>http://www.dibruno.com/blog/2013/01/30/il-viaggo-in-italia-con-scott-il-secondo-giorno/#comments</comments>
		<pubDate>Wed, 30 Jan 2013 19:14:58 +0000</pubDate>
		<dc:creator>Di Bruno Bros.</dc:creator>
				<category><![CDATA[New Products]]></category>
		<category><![CDATA[News & Events]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Milan]]></category>
		<category><![CDATA[Parma]]></category>
		<category><![CDATA[Scott Case]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4243</guid>
		<description><![CDATA[A few months ago, we sent our Imports &#038; Exports Procurement Manager, Scott Case, on an Italian trade mission to Italy. Along with representatives from several other specialty retailers from around the USA, he scoured local markets and shops for new products and visited with several producers of authentic Italian specialty products. This effort was to bolster trade with Italy and to ensure that the word is getting out about the great work these small, artisan producers are doing.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Il Viaggo in Italia con Scott, Primo Giorno</title>
		<link>http://www.dibruno.com/blog/2013/01/28/il-viaggo-in-italia-con-scott-primo-giorno/</link>
		<comments>http://www.dibruno.com/blog/2013/01/28/il-viaggo-in-italia-con-scott-primo-giorno/#comments</comments>
		<pubDate>Mon, 28 Jan 2013 15:10:04 +0000</pubDate>
		<dc:creator>Di Bruno Bros.</dc:creator>
				<category><![CDATA[New Products]]></category>
		<category><![CDATA[News & Events]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Kuminda]]></category>
		<category><![CDATA[Milan]]></category>
		<category><![CDATA[Mostarda]]></category>
		<category><![CDATA[Procurement]]></category>
		<category><![CDATA[Scott Case]]></category>
		<category><![CDATA[Trade Mission]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4211</guid>
		<description><![CDATA[A few months ago, we sent our Imports &#038; Exports Procurement Manager, Scott Case, on an Italian trade mission to Italy. Along with representatives from several other specialty retailers from around the USA, he scoured local markets and shops for new products and visited with several producers of authentic Italian specialty products. This effort was to bolster trade with Italy and to ensure that the word is getting out about the great work these small, artisan producers are doing.]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2013/01/28/il-viaggo-in-italia-con-scott-primo-giorno/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Glamorgan &#8220;Sausages&#8221; with Gorwydd Caerphilly</title>
		<link>http://www.dibruno.com/blog/2012/11/15/glamorgan-sausages-with-gorwydd-caerphilly/</link>
		<comments>http://www.dibruno.com/blog/2012/11/15/glamorgan-sausages-with-gorwydd-caerphilly/#comments</comments>
		<pubDate>Thu, 15 Nov 2012 17:32:59 +0000</pubDate>
		<dc:creator>Di Bruno Bros.</dc:creator>
				<category><![CDATA[Entertaining & Holiday Tips]]></category>
		<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[brunch]]></category>
		<category><![CDATA[entertaining]]></category>
		<category><![CDATA[glamorgan sausages]]></category>
		<category><![CDATA[gorwydd caerphilly]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[hors d'ouevres]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4134</guid>
		<description><![CDATA[Recently I was doing some research on Gorwydd Caerphilly and found this recipe for a vegetarian “sausage” from Wales. I had to try it out, especially because I had never cooked with Gorwydd before and was intrigued by the prospect.  The first Glamorgan Sausage recipes are from 1863, though this hearty vegetarian sausage received renewed popularity during World War II [...]]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2012/11/15/glamorgan-sausages-with-gorwydd-caerphilly/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Cabot Clothbound Apple Pie</title>
		<link>http://www.dibruno.com/blog/2012/10/15/cabot-clothbound-apple-pie/</link>
		<comments>http://www.dibruno.com/blog/2012/10/15/cabot-clothbound-apple-pie/#comments</comments>
		<pubDate>Mon, 15 Oct 2012 14:33:45 +0000</pubDate>
		<dc:creator>Di Bruno Bros.</dc:creator>
				<category><![CDATA[Recipes & Tips]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4091</guid>
		<description><![CDATA[Fall brings a bounty of fantastic seasonal fruits and vegetables that I crave the second the temperature drops. I love cooking this time of year: the bold spices, rich flavors, and hearty dishes you're automatically entitled to eat the moment it drops below fifty- five degrees. One recipe that's ingrained into my memory is my grandmother's apple pie.]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2012/10/15/cabot-clothbound-apple-pie/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Cheese Musings</title>
		<link>http://www.dibruno.com/blog/2012/10/09/cheese-musings/</link>
		<comments>http://www.dibruno.com/blog/2012/10/09/cheese-musings/#comments</comments>
		<pubDate>Tue, 09 Oct 2012 19:43:11 +0000</pubDate>
		<dc:creator>Di Bruno Bros.</dc:creator>
				<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Lagioule Cheese]]></category>
		<category><![CDATA[Leonora cheese]]></category>
		<category><![CDATA[Paski Sir Cheese]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=4049</guid>
		<description><![CDATA[My first week working for Di Bruno Bros in Ardmore Farmer’s Market was an incredible experience. Prior to Di Bruno's, I had already been working in the specialty cheese industry for quite some time, but it had been a while since I worked alongside such intense, friendly, passionate and knowledgeable cheesemongers. They exude professionalism in the highest way, always putting our guests' needs first. It is just simply amazing to work next to such masters of their craft.]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2012/10/09/cheese-musings/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Bayley Hazen Blue: An American Take On an English Classic</title>
		<link>http://www.dibruno.com/blog/2012/09/10/bayley-hazen-blue-an-american-take-on-an-english-classic/</link>
		<comments>http://www.dibruno.com/blog/2012/09/10/bayley-hazen-blue-an-american-take-on-an-english-classic/#comments</comments>
		<pubDate>Mon, 10 Sep 2012 15:01:14 +0000</pubDate>
		<dc:creator>Di Bruno Bros.</dc:creator>
				<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Bayley Hazen Blue]]></category>
		<category><![CDATA[Cellars at Jasper Hill]]></category>
		<category><![CDATA[Cheeses for Fall]]></category>
		<category><![CDATA[Fall Cheeses]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=3935</guid>
		<description><![CDATA[As fall approaches, our food and beverage tastes will be changing with the arrival of the new season. Included in these seasonal choices are the types of cheese that we consume. Instead of lighter options such as fresh goat's milk cheeses for your summer tomatoes and beets, it's now time for more hearty options.  Autumn speaks to heartier foods, heartier beverages, and yes, heartier cheeses!]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2012/09/10/bayley-hazen-blue-an-american-take-on-an-english-classic/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Introducing our Pasta, Sauce and Cheese Set Grande!</title>
		<link>http://www.dibruno.com/blog/2012/09/06/introducing-our-pasta-sauce-and-cheese-set-grande/</link>
		<comments>http://www.dibruno.com/blog/2012/09/06/introducing-our-pasta-sauce-and-cheese-set-grande/#comments</comments>
		<pubDate>Thu, 06 Sep 2012 13:10:13 +0000</pubDate>
		<dc:creator>Di Bruno Bros.</dc:creator>
				<category><![CDATA[Deals & Discounts]]></category>
		<category><![CDATA[foodie gifts]]></category>
		<category><![CDATA[gourmet food gifts]]></category>
		<category><![CDATA[gourmet food set]]></category>
		<category><![CDATA[pasta gift sets]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=3920</guid>
		<description><![CDATA[Di Bruno Bros. is proud to announce the addition of a gourmet food gift set that is sure to wow your recipient: Our Pasta, Sauce and Cheese Set Grande!]]></description>
		<wfw:commentRss>http://www.dibruno.com/blog/2012/09/06/introducing-our-pasta-sauce-and-cheese-set-grande/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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