Culinary pioneering is a huge priority for us here at Di Bruno Bros. Each month we bring in the greatest cheeses, treats, spreads, and other incredibly delicious finds from all over the world straight to Philadelphia – and to you. We got into green this month with these 5 finds for March! 1. Irish Potato […]
The Philadelphia Flower Show is back from March 1st – 9th bringing us a taste of spring, a celebration of art, and plenty of good eats. Come visit us inside the show for House of Cheese book signings and pairing samples, lunch options galore, and a special gift to redeem at our Franklin location. This year […]
The smell of cured meat is in the air, as we get ready for a night centered around Prosciutto di Parma at Cured & Crafted. To celebrate the 50th Anniversary of the Consorzio del Prosciutto di Parma, we have partnered with them to bring together eight amazing Philly chefs and craft brewers for a night of pigging out on dishes […]
Our quest: Spot the latest food trends and find the best new products to bring to our customers Di Bruno Bros. cheesemongers, merchandisers, designers, and third-generation co-owner Emilio Mignucci spent three glorious days combing through 60 aisles of specialty foods at the Fancy Food Show in San Francisco. Photo credit: Specialty Food Association While there were […]
Here’s a hunk I will never forget: a cross between Gouda and Comté, called Remeker Pure. If you’re a cheese fanatic, you’re already calling me on the phone and wondering where you can get some because only a few wheels are exported from a tiny farm in the Netherlands. Better head for the Di Bruno […]
On Friday the 18th, we unlocked the doors to our new location at The Frankin, 834 Chestnut Street. Though it was a soft opening (Grand Opening festivities scheduled for Monday the 21st), it is easy to see what are the five coolest features of our shiny new store. Here’s a countdown of our Top 5 […]
If you found yourself on the corner of 18th and Chestnut sometime between 9pm and 6am last week, you may have noticed some construction occurring within the coffee bar area of our Rittenhouse location. Indeed, a major renovation is taking place, affecting not only the physical layout, but the menu.
This is what’s special about mustard: it kind of hurts and, well... it’s supposed to. Mustard is hot, it’s an irritant and unlike black pepper and chile (the burn of which is only really felt on contact or when heated) mustard is volatile at room temperature so we need only open a jar and dangle it beneath our nasal passages to sense the burn.