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Accompaniments, Plates & Samplers
Charcuterie Accompaniments Charcuterie Plates & Samplers View All Meats -
Di Bruno Originals
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Gourmet Grocery
Tue|Apr
15By Joseph Colosi The names of Italian cured meats are notoriously unstable when it comes to their pronunciation. When there are so many different varieties of meats due to regional styles, it’s easy to see where “gabagoo” came from. At Di Bruno Brothers, we have heard nearly every possible form of these words, from super-sausage [...]
Mon|Apr
07by Katie Smith Last week I was called downstairs to sample some new bakery items that we are starting to sell. As I lingered over a pain au raisin, I was brought back to my days in Paris when I worked as a stagiaire at The Ritz Escoffier Ecole de Gastronomie. During my internship, each [...]
Mon|Apr
07by Vince Iannone Of the variety of delicacies found in the DiBruno Brothers Center Island, duck prosciutto is usually regarded as the most interesting. People are often curious as to how this food is even possible, and even more curious for a sample, which is usually followed by a purchase. The name alone is confusing [...]
Mon|Apr
07by Meridyth Orner Often I am let down by American producers who attempt to replicate the classics. Wisconsin Provolone just isn’t the same as the Italian icon. But every once in a while a godsend appears and rescues queso-Philas everywhere from disappointing domestic imitations. Perhaps not the same as, or better than, but a cheese [...]
Wed|Mar
12by Sarah Kovacs Every since I was a little girl I knew that I wanted to travel to Italy. I wanted to immerse myself in the culture, visit the country where my great grandparents came from, and most importantly eat everything that I could get my hands on! The dream became a reality and on [...]
Sat|Mar
01by Amanda Ruzann When was the last time you had a really good baked good? The kind that makes you close your eyes when the richness of the butter hits your tongue. The kind that when you unwrap it, the smell automatically brings you back to your grandma’s kitchen. It’s been a while, hasn’t it. [...]
Mon|Feb
25by Jennifer Leighton, Upstairs @ Di Bruno’s Team Leader If you live work in the Rittenhouse area as I do, you are certainly surrounded by fabulous choices to eat lunch. This area has become home to Philadelphia’s top chefs and restaurateurs. There are many cafés to choose from and some of my favorites are located [...]
Mon|Feb
25Mariana Levandovski We understand that the official day of Spring is March 20th, and yes, even though it is only mid-February someone needs to get you ready for when it finally does arrive. And what better way to welcome Spring than with those delicately colored fragrant floral bouquets. And with what better reason to purchase [...]
Mon|Feb
18by Scott Case Before I begin, I should point out that I am relatively new to the world of cocktails. No, I didn’t just turn 21 (I wish! At nearly 30, I’ve been drinking “the hard stuff” for some time now). But I did grow up in a house where my parents split a Coors [...]
Wed|Feb
13by Scott Case Today, Christopher Curtin is proud to share his art and experience with you through Éclat Chocolate, but his journey to become a Master Chocolatier began over two decades ago. He set out from Madison, Wisconsin to the House of le Companion du Devoir, the premier guild for Pastry Chefs in France. It [...]
