Culinary Pioneer — Volume II

CULINARY PIONEER SINCE 1939

VOLUME II

CELEBRATING A COMMUNITY OF GREAT FOOD & GREAT PEOPLE

ROM CANNOLI F IES, R ST A P ISGRO HIA’S PHILADELP Y R A D N E G LE RKET ITALIAN MA BAKERY!

Photo by Dominic Episcopo courtesy of Food Collective

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and Amatriciana — and don’t forget the guanciale! As the Italian ‘guancia’ would suggest, guanciale is a cured meat sourced from pork cheek, and just like bacon it makes everything taste better.

This year, we partnered with our longtime friends at Severino’s Pasta to develop a fresh pasta line that we’re loving. Because they’re fresh not dried, these pastas take just a few minutes to cook to perfection.

Grab a pasta and our Di Bruno’s sauce and you’ve got a weeknight dinner in the bag.

Now’s the time to try something new in the cheese realm! The arrival of our extremely fruity Gruyère from Le Cret, a wine-washed mountain cheese from Jasper Hill Farm called Whitney, and our very special flavored Swiss Raclettes from Jumi really excite me for 2022. Stop by for a taste and bring some home to share with loved ones or snack solo.

GREETINGS FROM EMILIO Happy 2022!

Cooler weather brings with it more time to hunker down with our favorite winter foods. We’re all about cozying up and chowing down.

Winter always makes me think of hearty dishes like Pasta Carbonara, Alla Gricia,

Whatever brings you in, we’re looking forward to serving you and hopefully introducing you to something new and delicious. Cheers to a healthy, happy, flavorful year ahead.

3rd Generation Owner & VP of Culinary Pioneering

CULINARY DISCOVERIES FROM AROUND THE WORLD For over 80 years, Di Bruno Bros. has offered nothing but the highest quality products, infused with the story of the people who made them. Our story is a story of discovery, of two brothers, aunts and uncles, of Culinary Pioneers, and the beautiful city of Philadelphia.

TASTE OF SPAIN MARCONA ALMONDS $7.99/EA

MANCHEGO $29.99/LB

These tiny treasures are a jewel in the crown of Spanish ingredients. Sweet, crisp, and irresistibly crunchy, Marconas are the most versatile accouterment to keep on hand.

This lovely Manchego is smooth, buttery, and just a touch nutty.

Almondy and springy with light notes of herbaceousness.

FIG CAKE $11.99/LB Part cake, part cracker, completely delicious. Layers of Pajarero fig and crunchy Marcona almonds create a hearty foundation to top with slices of Spanish cheeses and charcuterie.

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BUILD THE ULTIMATE

NIGHT IN CHEESEBOARD Mild Soppressata

Strawberry & Prosecco Jam

$9.99/EA

$6.99/EA

Four Fat Fowl St. Stephen

Lark Salted Rosemary Shortbread

$34.99/LB

$7.99/EA

We have everything your cheeseboard desires to have a cozy night in.

Chat with one of our mongers at the cheese cave!

Sea Salt Crostini

Berry Best Snack Mix

$3.99/EA

$6.99/EA

Greci e Folzani Prosciutto di Parma Classico

$26.99/LB Rotondo

Prima Donna

$19.99/LB Ewephoria Sheep’s Milk Gouda

$29.99/LB

$24.99/LB

Riserva

HoneyBee Goat Gouda

$34.99/LB

$24.99/LB

NEW DI BRUNO BROS. PIZZELLE These crispy cookies are light, buttery and just sweet enough! Perfect for pairing with warm drinks and after-dinner cocktails.

$7.99/EA

CAPUTO BROS. Fresh Ricotta

Vecchio Ricotta Salata

Jumi Chili Pepper Raclette

$24.99/LB

$12.99/EA $19.99/LB Provola

$19.99/LB Truffle Raclette

$34.99/LB

WHITNEY KALE GRATIN HIGHLIGHTING A NEW MELTABLE MOUNTAIN-STYLE CHEESE FROM JASPER HILL IN VERMONT

• 2 bunches of lacinato kale, torn into pieces • 2 shallots, minced • 1 cup heavy cream • 1/2 teaspoon nutmeg • 1/2 teaspoon kosher salt • 1/2 teaspoon fresh ground black pepper • 8 oz Whitney, ends trimmed and grated • 1/2 cup panko bread crumbs Heat oven to 350°F. Add kale, shallots, heavy cream, nutmeg, salt and pepper to a large mixing bowls. Toss kale for a few minutes, incorporating the other ingredients. Mix in cheese.

Pile massaged kale into a 9x13 baking dish. Bake for 45 minutes until brown and bubbling.

JASPER H IL WHITNEY L

$24.99/LB

OUR TEAM RM SFO WILL TRAN ASION ANY OCC N INTO A RGETTABLE O F N U EVENT.

NOT YOUR AVERAGE SCHOOL DANCE! Allison and Jake transformed the BOK gym into a magical reception space for their wedding day, complete with twinkling lights, lounge seating, communal tables… and even beer pong! We loved working with the bride & groom to design the perfect menu for their unique wedding celebration.

Reach out to our events team today to pick the perfect stations for your celebration

CATERING@DIBRUNO.COM | 215-665-1659 | DIBRUNOCATERING.COM

Photos provided by

BACON-WRAPPED JALAPEÑO POPPERS

SS SWEET GRAEESE H C PIMENTO

$7.99/EA

Fill halved and deseeded jalapeños with pimento cheese. Use a toothpick to secure a piece of bacon around the jalapeño. Place on a lined baking sheet and bake at 400°F for 20 minutes until bubbly and crispy.

DOUBLE TRUFFLE DEVILED EGGS Mix in 3 tablespoons Truff mayonnaise and 1 tablespoon of Dijon mustard to the hard boiled yolks of six eggs. Salt to taste and blend until smooth.

Pipe yolks back into halved whites and top with Truff Hot Sauce. Shave a fresh truffle on top for triple truffle flavor!

TRUFF HOT SAUCE $17.99/EA TRUFF MAYO $13.99/EA

ORGANIC BARTOLINI PASTA The beauty of Bartolini is in the details. Each spiral, strand, twist, and tube is made with slowdehydrated dough to retain the highest possible value of proteins, gluten, and vitamin A. Plus, the texture is ideal for carrying hearty sauces from plate to palate.

$6.99/EA

SARTORI BELLAVITANO BellaVitano, which means “the beautiful life”, became a smash cheese hit for having a likeness to Parmigiano Reggiano, but with a creamier mouthfeel.

They produce a variety of flavored iterations; including Tennessee Whiskey, Balsamic & Gold.

We love them all!

$7.99/EA

Prosciutto di Parma Toasts with Burrata and Blood Orange 100% NATURAL PROSCIUTTO DI PARMA IS THE CROWNING TOUCH TO YOUR MEALS

Spread burrata over lightly toasted slices of sourdough. Loosely fold slices of prosciutto over burrata and tuck in slices of blood orange. Top with chopped pistachios, freshly ground black pepper and a drizzle of honey.

WHITE GOLD PARMIGIANO REGGIANO When it comes to cheese, Parmigiano Reggiano holds the crown. Luscious and stunning with the perfect speckling of tyrosine crystalline, nuttiness, and umami.

$29.99/LB

TAPAS TIME From our Spanish Growers & Producers

Molino Extra Virgin Olive Oil

$19.99/EA

O-Med Extra Virgin Olive Oil

$9.99/EA

O-Med Sherry Vinegar

$11.99/EA

Losada Olives

$6.99/EA

Bahia de la Concha Boquerones

$11.99/EA

FORMATICUM CHEESE STORAGE BAGS & CHEESE STORAGE PAPER $7.99/EA Maintain the freshness and flavor of your favorite cheeses. Wrap your wedges in specially-designed cheese bags and paper to allow cheeses to maintain proper moisture levels while allowing them to breathe.

FONDUTA

NORTHERN ITALY’S ANSWER TO FONDUE

Fonduta is a hearty and delicious Italian dish from Piemonte made with melted Fontina and egg yolks to thicken the sauce, making for a decadent custardy texture.

Fontina Val d’Aosta, a rich raw cow’s milk cheese from the Italian Alps. You’ll be enchanted by its complex buttery flavor, earthy finish, and creamy mouthfeel.

Cut the Fontina into small cubes, trimming off the rind.

In a medium-sized heat-proof bowl, pour the milk over the cheese and let sit at room temperature for 2 hours.

After, prepare a double boiler with gently simmering water on the bottom and place the bowl with milk and cheese on top. Cook over medium heat, stirring constantly until the

FONTINA A VAL D’AOST

$19.99/LB

• • • • • •

Serves 4-6 ½ pound Fontina Val D’Aosta cheese 1 cup whole milk 4 egg yolks, beaten 4 tablespoons butter Salt and pepper to taste Speck Alto Adige, Casa Forcello® Pear mostarda from Casa Forcello (optional)

cheese melts and the mixture becomes creamy and no lumps remain, about 5 minutes.

Turn the heat to low and gradually whisk in the beaten egg yolks and butter. Stir until uniformly smooth, about 5 more minutes. Remove from heat and season lightly with salt and pepper.

Once it is smooth and creamy, the Fonduta is ready to serve. It can be served like fondue with cubes of toasted bread, cooked potatoes, and cornichons for dipping.

Fonduta can also be used as a sauce for rice or fresh pasta, such as tagliolini or tortellini.

If you’re feeling fancy, round out your northern Italian meal with slices of smoky Speck Alto Adige and hot/sweet condiment Pear Mostarda Casa Forcello®.

DALMATIA SOUR CHERRY JAM ENTREMEMONT BRIE These delightfully sour gems are cooked to preserve their natural tartness and bring forward their subtle sweetness that drizzles over soft cheeses with an irresistible sort of lore.

$6.99/EA

With its white, luscious, bloomy-rind, and gooey golden paste, each slice entices your eyes just as much as it satisfies your taste buds. This French Brie is so decadent it’s best enjoyed by a fire with a bottle of champagne.

$14.99/LB

GOAT RODEO Fermin Iberico Dry Cured Loin

$9.99/EA

Wild Rosemary

$29.99/LB Hootenanny

$29.99/LB Bamboozle

$29.99/LB

GREETINGS

FROM

WISCONSIN

WE DREAM IN CHEESE

If you’ve ever watched the Green Bay Packers play on Monday Night Football, you’re aware that Wisconsinites are fanatical about cheese. With thousands of fans decked out in the iconic, tricorn Cheesehead, it’s clear that the Dairy State’s inhabitants are passionate about their state’s tag line. And they have every right to be.

With respect to Vermont and California, Wisconsin is unrivaled in both quantity and quality of cheese production. A unique, split topography has enabled them to achieve this. Around 12,000 years ago, when the last ice age ended, what is now northeast Wisconsin was flattened as the glaciers receded. Still today, many parts of the region are so level the only blips on the horizon are the happily grazing cattle. The vast space accommodates herds in the thousands and provides them with lush pastureland on which to feed. This region provides the milk for Wisconsin’s largest factories, which convert it into Mozzarella, Cheddar, Swiss and many other styles you’ve consumed on menus nationwide.

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In the unglaciated area, or Driftless Region, in the southwest, pockets of cattle occupy smaller patches of land, scattered around the hilly terrain. Here, many of the state’s most celebrated cheeses are produced, like Pleasant Ridge Reserve, which has won Best in Show at the American Cheese Society.

At Di Bruno Bros, we’ve been fans of Wisconsin cheese for a long time.

If you have ever enjoyed any of our eponymous cheese spreads, you’ve enjoyed Wisconsin cheddar. And our mongers have undoubtedly offered samples of many of the state’s precious gems, like the aforementioned Pleasant Ridge, Marieke’s superb Goudas, Roelli’s mesmerizing blue-cheddar hybrids, or our house Provolone from Grande.

This month, we’re highlighting two beloved staples and welcoming two relative newcomers.

We’d be remiss to highlight Wisconsin cheese without talking about Marieke Penterman. To oversimplify it, Marieke is

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BLUE

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JAY

a Dutch expat who moved to Wisconsin, found love in a dairy farmer (Rolf), started making Gouda because she missed home, and her first batch took Best in Category at the ACS. Since that first make in 2002, Marieke has demonstrated a Midas touch, slowly and steadily expanding her offering to include numerous award winners.

Named after Wisconsin’s state bird, The Robin is an artisan take on Colby.

Wrapped in cloth than sealed in wax, it’s curdy and mild with a pleasant, buttery flavor with sea salt in the finish.

Enjoy it with a crisp apple cider and Black Lava Cashews.

Her 6-month version might as well be called Goldilocks Gouda, because it’s just right. A smooth, semi-firm texture that’s great for snacking or melting, redolent of milky caramel and roasted nuts. This is a great cheese for just about any occasion, and is at home with cured meats and beer.

Marieke’s Smoked Gouda makes a mockery of the ubiquitous brown tube we all great up with. Imbued with the aroma of hickory, it stands out when melted on a burger, and holds its own when paired with Scotch or Bourbon.

If you like blue cheese-stuffed olives in a gin martini, you’ll love Blue Jay, a new addition from our friends at Deer Creek Cheese. This quintuple cream blue (yes, you read that correctly) is studded with crushed juniper berries for a truly unique taste. Pair it with a Belgian Tripel, or melt it on a steak.

Mari ek

SMO e GOUKED DA

The author of the Food 4 Thought blog series is one of our own Certified Cheese Professionals Hunter Fike.

Mari eke

2-YE GOU AR DA

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LOCATELLI PECORINO ROMANO A lively, piquant flavor that transports you to the Mediterranean. Lively and salty, it’s the classic Roman cheese.

$17.99/LB

Spaghetti Carbonara MAKE IT THE TRADITIONAL WAY WITH GUANCIALE!

MUSELLI IMPORTEDLE GUANCIA

$19.99/LB

• • • • • •

250g cooked spaghetti ¼ pound guanciale, diced 2 whole eggs, plus 2 yolks 1/2 cup Parmigiano Reggiano, grated 1/2 cup Pecorino Romano, grated Salt and pepper to taste In a heavy bottomed skillet, cook guanciale over medium low heat. Stir occasionally allowing guanciale to crispen and fat to render, about 7 minutes.

In a mixing bowl, beat eggs and yolks.

Stir in cheese with salt and pepper.

When the pasta is finished cooking, reserve a cup of pasta water. Add cooked pasta to the skillet. Slowly add the egg mixture to the skillet while tossing it with the pasta. Stir in pasta water a little at a time to achieve desired creaminess. Serve immediately and finish with grated pecorino and freshground black pepper.

Sweet Craft Individual Artisanal Italian Desserts

$3.99/EA

Ines Rosales Mediterranean Crisps With Rosemary & Thyme

$5.99/EA

CHILI PEPPER WINGS Sticky, spicy, sweet & salty; already packed with ginger root, garlic & apple cider vinegar, all you need is Brins’ Chili Pepper Jam as a glaze.

Toss a pound of cooked wings with one jar of Chili Pepper Jam. Serve with sliced green onions and lime wedges.

CHILI PEPPER JAM $8.99/EA

Grande Aged Provolone

$14.99/LB

Di Bruno Bros.

Pasta Sauce

$7.99/EA

EASY ITALIAN CLASSICS DI BRUNO BROS. FRESH PASTA Turn your kitchen into an authentic Italian cucina

$6.99/EA

Toss cooked cappelletti in browned butter, chopped parsley, and lemon zest. Serve with grated Parmigiano Reggiano and freshly ground black pepper.

MUSHROOM & LEEK GALETTE WITH LE GRUYÈRE AOP Serves 6 • 1 lb cremini mushrooms, sliced • 2 leeks, white and light green parts thinly sliced • 2 tbsp butter • 1/2 tsp kosher salt • 1/2 cup dry white wine • 3 oz Le Gruyère AOP, grated • 1 sheet of frozen pie dough, defrosted • 1 egg, beaten • 1 tsp of fresh thyme leaves

Heat oven to 400°F. In a large skillet, over medium heat, melt butter. Add mushrooms, leeks and salt, cooking until browned, about 7 minutes. Deglaze the pan with white wine and cook off wine on low heat. Combine Le Gruyère AOP with vegetables. Place chilled pie dough on a baking sheet with parchment. Pile filling evenly into middle of circular pie dough leaving about a two inch border. Fold up edges of the dough working around the circle. Brush edge with egg. Sprinkle thyme leaves on top of galette.

Bake for 40 minutes, until crust is golden brown.

Switzerland. Naturally.

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Cheeses from Switzerland. www.cheesesfromswitzerland.com

UK/International

06.09.18 09:49

SHOP FROM HOME WITH DI BRUNO BROS. CURBSIDE! You can order curbside pick-up and local delivery at the following locations Ardmore The Franklin Rittenhouse The Italian Market Each location offers a unique mix of services and products.

CHECK IT OUT AT CURBSIDE.DIBRUNO.COM

VISIT US IN WAYNE! Centered in the heart of our lively market, Bar Alimentari is the perfect place to enjoy our formaggi and salumi plates, Roman-style pizza, pasta, seasonal salads, weekend brunch and carefully curated wine by the glass, beer, and cocktails.

1655 GRUYÈRE Excellence in Gruyère! ®

Amazing terroir paired with centuries of tradition and experience make this Gruyère truly best in class.

$26.99/LB

FALLOT BURGUNDY MUSTARD Ingredients harvested in France’s Burgundy region, giving it the Certification of Protected Origin seal.

Expect the usual tang of dijon with a subtle spice and smooth, silky finish.

$4.99/EA FALLOT TARRAGON DIJON MUSTARD Tangy mustard is made from black and brown mustard seeds, and fresh tarragon leaves.

$4.99/EA

Pappardelle with Creamy Roasted Garlic and Herb Sauce Serves 4-6 | Prep time 10 minutes | Cook time 20 minutes • 500g pappardelle • Roasted Garlic + Herb cheese spread • 1 lb of asparagus, trimmed and cut into bit sized pieces • 1 cup peas, fresh of frozen • 1 tablespoon lemon zest for serving • Grated Pecorino Romano for serving

Cook pappardelle according to package instructions.

Reserve a cup of pasta water. Saute asparagus and peas in extra olive oil in a large skillet until tender. Add a pound of the al dente pappardelle. Add one container of Roasted Garlic + Herb cheese spread with some reserved pasta water until it reaches your desired consistency. Finish it off with the zest of a lemon and your preferred grating cheese.

DI BRU O BR ROASTEN D G OS. & HERB SP ARLIC READ

$6.99/EA

SAINT ANGEL Triple creams are the most luxurious of cheeses. Most often, cheesemakers skim the cream from the top of the vat to make butter from the cream and cheese from the milk. To make a triple crème, though, the cream is added back into the cheesemilk, just for the fantastic whimsy of super-rich, silky-soft joy-in-cheese.

A velvet robe for your taste buds that spreads like butter!

$24.99/LB

GOURMET GIFTS FOR FOOD LOVERS Head to dibruno.com to send a gift they’ll crave!

WINE LOVERS Our most versatile cheeses, perfect for pairing with whatever style of wine the evening calls for.

Classic cheddar, savory Manchego, rich Gruyère, and all the accouterments you need to make those tannins sing!

CHARCUTERIE Share the beauty of our most prized, unique, flavorful, protein-packed selections. From spreadable salami to rustic soppressata this glorious bounty will not only meat your expectations but will make you fall in love with charcuterie all over again.

ITALIAN CHEESE The cheeses that made us fall in love.

In this trifecta of perfection, Parmigiano, Pecorino, and Asiago introduce–or reintroduce–you to the finest Italian cheeses, hand-selected by our certified cheese professionals

BEER & BOURBON CHEESE Cheeses and charcuteries that hold their own with your favorite adult beverages. Savory cheddar, nutty Parmigiano Reggiano, sweet Prima Donna, smoky Fiore Sardo, silky salami, and an irresistibly crunchy snack mix make for an unforgettably good cheese plate.

MACARONS Don’t let their delicate size fool you, these sturdy cookies are a fete of culinary engineering.

Each is hand-crafted with the utmost attention to detail, flavor, and texture.

6 FOR $15/EA

Connecting with your team is always worth celebrating. Send your colleagues and clients a taste of Philly with gourmet gift boxes they'll never forget! Call or email our gifting specialists today at 215-599-1363, ext 2 or corporate@dibruno.com Learn more at dibruno.com/ corporate

ESIGNED CUSTOM-D ERS GIFT ORD BLE A IL A ARE AV

AURICCHIO PROVOLONE Seriously-sharp provolone, aged for three years, and made with a “secret Auricchio rennet.” Versatile yet bold, familiar yet unique.

$19.99/LB

FROM OUR KITCHEN TO YOUR TABLE. Chef-prepared meals, made from scratch daily, using the highest quality local and global ingredients.

Ready to heat and enjoy!

Over 25 delicious entrees, sides, and more!

– Here are a few of our favorites: Spanikopita Roasted Branzino Jumbo Lump Crabcakes Apricot Salmon Herb Roasted Ny Strip Steak Lemon Rosemary Chicken Turkey Meatloaf Free Range Chicken & Broccoli Rabe Meatball Chicken Cutlet Eggplant Parmigiano Classic Meatballs Pasta Carmella Lasagna Bolognese

Featured Entree & Sides: Herb Roasted NY Strip Steak Kennett Square Mushrooms Roasted Asparagus *Isgro Cannoli from the Bakery Department

Ortiz Bonito Del Norte

$6.99/EA Maxorata With Pimentón

$29.99/LB

Visit us upstairs at Rittenhouse!

Formaggi + Salumi | Antipasto Small Plates | Wine, Beer & Cocktails

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