In March, Martha Stewart invited one of her favorite chef’s from New York City to make Fideos with Shrimp on her show. On Martha’s website they are certain to include sources for the ingredients they use on the show. One particular ingredient proved to be difficult to source as her staffers scoured the internet and […]
For those that know me, they know that I am quite partial to sheep’s milk cheeses. In my last blog offering, I expressed my eternal love for a cheese called Moliterno, still to this day my favorite. However, there are quite a few other sheep’s milk cheeses that have caught my attention during my tenure […]
One of the things that I love about working at Di Bruno Bros. is that I am constantly rediscovering products. I manage the “Non-Perishables” department and I am responsible for purchasing well over 1,700 items; this includes all of our oils and vinegars, plus our dried pastas, sauces, condiments and chocolates. While I can tell […]
Rated the #1 Italian restaurant in NYC for 20 years running, Il Mulino has bottled their magnificent, super-premium gourmet Marinara and Pomodoro Sauce. This magnificent sauce, developed in the kitchen of Il Mulino, is blended with San Marzano tomatoes, imported olive oil, sweet onions, fresh basil, fresh garlic, crushed black pepper, salt and fresh oregano. […]
Di Bruno Bros. is proud to introduce the newest addition to its array of fine products – Arnaud Olives. Arnaud fresh French Provencal olives are naturally cured with sea salt and water, and seasoned with a dash of sunflower oil and locally grown Herbes de Provence: rosemary, thyme, bay leaf, chervil, oregano, tarragon, marjoram. The […]
In today’s edition of the Philadelphia Inquirer, Craig LaBan (Inquirer’s Restaurant Critic) wrote about an award winning cheese Di Bruno carries from California’s Cowgirl Creamery – Red Hawk. Click here to read this article from a very well respected restaurant critic.