Chef Rob Sidor and Emilio Mignucci share a simple recipe using burrata: roasted squash and beets with applewood smoked bacon, arugula, and Di Bruno Bros. own homemade burrata.
Meet Jodi Stoudt of Stoudt's Brewery (The Brewer), Carla Grownley of 7th Heaven Farm (The Farmer), and Chef Rob Sidor of Di Bruno Bros (The Chef).
On July 8, 2011, Di Bruno’s own Zeke Ferguson competed in the ultimate battle of curds: The Cheesemonger Invitational. He placed 4th in this epic battle of cheese mongers from around the world, returning to Philadelphia proud. Check out this new video where Zeke, from our 9th street store, recap’s the battle, talks about his favorite cheeses, and shows off his cheese tattoos!
To any epicurean, pesto is the essence of summer in a jar, a delight to the senses in smell, taste, sight, and texture. Pesto originated in Genoa, in Italy, in the region of Liguria, as a way of enjoying summer’s fresh herbs long after the harvest. Di Bruno Bros. Pesto sauce is made in Italy, from 100% fresh Italian ingredients.
We chose three of our favorite recipes, one with each vinegar, so that you can make the most out of your Di Bruno Bros. experience. Then you can take these recipes and compare with your own menu at home, so you can dress, drizzle, and glaze every recipe with the perfect compliment.