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Accompaniments, Plates & Samplers
Charcuterie Accompaniments Charcuterie Plates & Samplers View All Meats -
Di Bruno Originals
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Gourmet Grocery
Wed|Feb
08
I never grew up eating Pecorino, but this winter it’s become my go-to cheese to serve with soups. The nutty flavor of this quintessential Italian specialty comes from sheep’s milk, and because it’s a rich, fatty cheese a few curls shaved onto a broth add beautiful dimension.
Fri|Feb
03
As far as I’m concerned, cheese and coffee make up their own food groups. The dynamic flavors and chemistries attainable by both of these items allow for thousands of different possibilities. I’ve had a long-term relationship with coffee for a few years now, while cheese is a slightly newer affair (luckily coffee hadn’t caught wind of it). Leading up to this past weekend, I decided it was time to introduce coffee to my mistress.
Tue|Jan
17
9th Street cheesemonger Mark Bomalaski and VP of Culinary Pioneering Emilio Mignucci make a goat cheese pizza using Caprichio de Cabra (Spanish goat cheese), Pantaleo (Sardinian goat cheese), kalamata olives, and arugula.
Mon|Jan
09
9th Street Cheesemonger Mark Bomalaski and Emilio Mignucci show us how to make a simple, but delicious Pizza with Fresh Dough, Roasted Tomatoes, Taleggio, Fontina, Rotondo Dolce Prosciutto, and Baby Spinach.
Wed|Nov
23
So it’s that time of year again, That special time where the leaves turn orange, and yellow, the nights come sooner than usual and the weather turns brisk and chilly. While others argue that Fall means the end of tanning on the beach, shorts and outdoor activities, I see fall as a perfect excuse to cuddle up with a loved one under a blanket and enjoy those wonderful beers that the heat of summer may not have allowed.
Mon|Nov
07
Learn about Jamon Iberico, one of Spain's most exquisite cured hams, from Di Bruno Bros. Culinary Specialist Tommy Amorim.
Fri|Nov
04
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.
Tue|Nov
01
As we enter the season of decadence, I can’t help but crave Roquefort. It’s as luxurious as fur, and it pairs well with so many things associated with the winter season: ripe pears, dates, figs, honey, walnuts. After a big meal, this triple-crème sheep’s milk blue becomes the evening’s star, especially when served with a glass of nectar-like Sauternes.
Mon|Oct
17
With the possible exception of Cheddar, no cheese is as misunderstood as Gouda. Nascent cheese enthusiasts are encumbered with the misconception that Gouda is some lesser form of cheese, one that either comes smoked or “regular.” This perception of commodity has hampered Gouda’s reputation in America, but the reality is that the nation’s best cheese shops offer Goudas that rival the best cheeses in the world.
Mon|Oct
10
Di Bruno Bros. VP Emilio Mignucci explains how burrata is made to order at our warehouse in South Philadelphia. He also explains the difference between fresh mozzarella and fresh burrata.
