CELEBRATING GREAT FOOD & GREAT PEOPLE | VOLUME VI
CULINARY PIONEER INSIDE Get your DB5 Wine before it’s gone! — Holiday Entertaining and much more...
Cheese! All Season Long – p. 6 featuring Beemster Gouda
(aged 26 months!)
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PROSCIUTTO DI PARMA
Profoundly perfumed, a Parma staple; the quintessential prosciutto that you should never be without. A blend of salty, nutty, piquant and sweet, the tradition and care is in every bite. Each leg is hand-selected, based on flavor profile and preference. Choose from Classico (12 mos.), Rotundo Dolce (18 mos.), and Riserva (24 mos.) slow-cured hams.
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.
Greetings From Fill yourself with holiday cheer! At Di Bruno Bros., we live for the hustle and bustle of the season – when our stores are jam-packed with hungry customers and filled with sounds of holiday music, smells of Italy, and sights of people sampling and celebrating. In this edition of Culinary Pioneer, I’m thrilled to introduce you to unique, modern holiday products, recipes, and pairings to spice up this season’s celebrations. From traditional favorites in new flavors, like Mitica Cacio e Pepe Taralli Crackers, to our now all-natural cheese spreads, and updated appetizers like Festive Piave Crostini (page 10), we’re helping you turn simple ingredients into something extraordinary. Gather inspiration from holiday cheeseboards featuring some of my favorite cheeses, like 26-month-aged Beemster, award-winning Pleasant Ridge Reserve, old-style Cheddars from New York and Wisconsin, and a variety of highly sought-after California selections from groundbreaking cheesemakers. Pair your boards with elegant Italian-style wines like our signature 5th release, DB5 Dolcetto – a gorgeously structured, medium-bodied red that reminds me of my grandpa’s homemade wine. Learn more about our labor of love to create it on page 14. No Italian Christmas is complete without a feast of the seven fishes. Whether celebrating with one or seven fishes, stop by our Butcher Shop inside the Rittenhouse store to find everything you need to make a mouthwatering fish feast. Read more about this age-old tradition’s roots on page 18. Holidays in Italy mean you’re either giving or receiving a panettone. Sweeten the season with various flavors of this Christmas classic and discover more decadence for your post-dinner spread on page 24 with our new La Dolce Vita desserts. Edible gifts are the best kind. Whether it’s a most-indulgent Amedei Toscana gift box for the chocolate fiend in your life or a one-of-a-kind gourmet gift set, flip to page 30 for a sneak peek at our gift guide that’ll bring joy to anyone on your list. I’m grateful that we get to help you celebrate by sharing our favorite places, people, and producers of great products. From all of us at Di Bruno Bros., we wish you and yours a happy and healthy holiday season.
Emilio Mignucci 3rd Generation Owner & VP of Culinary Pioneering
INSIDE THIS ISSUE 4
Holiday Brunch
5 Tips for a Better Brunch 8
Cheese! All Season Long
14 Holiday Entertaining 18
Dive Into the Feast of the Seven Fishes
24
Finishing Touches: Desserts
26
Get in the Spirit!
30
Di Bruno Bros. Holiday ‘22 Gift Guide
Be Culinary Pioneers with us! Download every issue here: ~VISIT OUR RETAIL LOCATIONS~ Wayne // The Franklin // Italian Market Ardmore // Comcast // Rittenhouse
~BOTTLE SHOP LOCATIONS~ Rittenhouse // 9th Street Bottle Shop The Franklin // Wayne Prices of products may vary by location
CULINARY DISCOVERIES FROM AROUND THE WORLD
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Holiday Brunch
DI BRUNO BROS.
BALSAMIC GLAZE Rich with molasses sweetness, the dark, winey notes of its mother vinegar, and a hypnotizing glossy sheen, this concentrated glaze is just the thing for everyday drizzling and special occasion dousing. Also available in Truffle and Fig flavors.
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BALSAMIC ROASTED SALMON, ROOT VEGETABLE-ARUGULA HASH, POACHED EGGS Serves 4 / Prep 25 minutes plus marinating Roast 15 minutes 1 lemon, zested and juiced 4 tablespoons Di Bruno Bros.® Balsamic Glaze 4 tablespoons Di Bruno Bros.® Sicilian Extra Virgin Olive Oil 1 tablespoon honey Salt and fresh ground black pepper 4 (5-ounce) center-cut skinless sustainable salmon fillets 1 garlic clove, finely minced 2 cups ½-inch cubed rutabaga 2 cups ½-inch cubed butternut squash 2 cups ½-inch cubed parsnips 1 tablespoon chopped chives 4 teaspoons white wine vinegar 4 large free-range eggs 2 ounces wild baby arugula leaves 1. In a large bowl, add the lemon juice and zest, balsamic glaze, 1 tablespoon oil, honey, salt and black pepper to taste; mix well. Add salmon, ensuring fish is covered with the marinade; refrigerate for 2 hours. 2. Preheat oven to 400°F. In a large bowl, add garlic, chopped root vegetables, 2 tablespoons oil, salt, and pepper to taste; mix well. Spread the vegetables, evenly distributed, on a wax paper-lined baking sheet. Roast in oven around 15 to 20 minutes until golden brown and tender. Remove from oven; sprinkle with chopped chives. 3. Place the salmon fillets on a parchment-lined baking sheet; roast in preheated oven for 8 to 12 minutes. Time this so vegetables and salmon are ready at the same time. 4. In 4 small cups or ramekins, pour a teaspoon of vinegar in each cup, followed by a cracked free-range egg in each. Pour the egg and vinegar, one at a time, out of the cup into a pot of lightly simmering salted water. Poach the eggs for around 3 minutes until the whites are firm and the yolk is runny; remove eggs gently from the poaching water with a slotted spoon and place on absorbent kitchen paper. 5. Mix arugula into vegetable hash. Place a quarter of the root vegetable hash in a mound in the center of 4 (8- to 9-inch) coupe plates or bowls; place the salmon on top of the hash with the poached egg nestled by its side on top of the hash. Garnish with 3 to 4 extra arugula leaves, a drizzle of the oil and a circle of balsamic glaze. Recipe Credit Chef Ashley James Managing Director of Culinary Di Bruno Bros.
Tips for a
Better Brunch It’s Sunday morning, and you’re craving something sweet, something savory and something downright delicious. Whether it’s bold breakfast sammies, delectable sweets, or a truffled omelet, end your weekend with a brilliant brunch. Our gourmet products and artisanal culinary discoveries can help you create a brunch for the books. Let’s eat! Plan It Variety is the spice of the holidays, and brunch is versatile by nature, so offer a combination of sweet and savory items, from tasty pastries and breakfast breads to crunchy salads, toasts with smoked salmon, and your favorite egg dishes. And remember, it’s always a good idea to keep in mind the season. For the holidays, incorporate earthy root vegetables, tangy oranges and grapefruits, and other seasonal produce that will give your spread some peak flavors.
Prep It With brunch menus, there are plenty of items you can prepare the night before or the morning of so that you’re not rushed when your guests walk in the door. • Quiches & Breakfast Casseroles: Not only are they ideal for serving a crowd, but casseroles, hashes, and quiches also have big make-ahead potential and welcome any meats, vegetables, or cheeses you have handy. • Breads & Sweets: Most breads can be made up to the point where you shape them, refrigerate them overnight, and then finish the recipe the next day. If you don’t want to make your own, pick up Di Bruno Bros. Chocolate Panettone, or elevate your breads with Di Bruno Bros.’ most popular and beloved spreads and jams! Think Blood Orange & Grappa, Strawberry & Prosecco, Fig & Acacia, Pistacchiosa, Bacon Jam and more! • Cheese!: It’s never not the right time for a cheeseboard and that includes brunch. Check out the following pages for our cheese recommendations for all season long.
Drink It Is it even brunch without beverages? Ensure your brunch is filled to the brim with plenty of free-flowing drinks. • Coffee: Coffee is a brunch must-have. Put the pot on before guests arrive, and set up different creamers, syrups, and sauces for a simple coffee bar with all the essentials. • Bloody Mary: For a Bloody Mary mix that isn’t messing around, try our Hella Cocktail Co. Bloody Mary Premium Mixer – available online. It’s packed with the unapologetic flavor of horseradish, coarse-ground black pepper, and lemon. Mix it with vodka for a classic take with a kick of spice. Keep it simple by adding a celery stalk, our Rosemary Grissini, and a crack of black pepper, or take it up a notch with a mouthwatering medley of toppings like pickles, jalapeños, shrimp, bacon, or mozzarella cheese. • Mimosas: Simply sweet mimosas elevate any brunch feast. Provide sparkling beverages for guests to choose from, along with fresh fruits and juices to mix. Offer an array of fruity combinations like orange, grapefruit, strawberry, and blackberry, and set out uncomplicated yet elegant fresh garnishes like berries, mint leaves, orange peels, or pomegranate arils.
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PE R SO N A L S HO P P ING & D E LIVE RY
AS SEEN ON COVER
Build a Board with
Beemster Cheese Beemster XO Revered for its rich flavors of butterscotch, whiskey, and pecan, Beemster XO has a deep ocher interior and a firm, crumbly texture. True to the characteristics of Beemster’s unique milk, this cheese retains a creamy mouthfeel, even though it’s aged for more than 2 years. It’s also studded with crunchy, mouthwatering crystals that surprise the palate. Whether for a special occasion or your own special treat, Beemster XO is a coveted favorite.
Tanara 20-Month Prosciutto di Parma The official presidium of Prosciutto di Parma allows only four ingredients: pig, salt, air and time. It is an accepted fact that the microclimate in Parma is ideal for aging prosciutto. Breezes from the Adriatic Sea, the Swiss Alps and the surrounding forests mingle in the hills outside of Parma. They combine to create an environment that is not too humid, not too hot. Cool temperatures at low humidity impart flavor without expediting the maturation process.
Dalmatia Fig Spread
FROM OUR STORES
TO YOUR DOOR Pickup and delivery now available at all store locations! Grocery delivery and pickup from your favorite gourmet store has never been easier.
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Rich, sweet, Dalmatian figs are used to create this irresistible spread that pairs well with a variety of cheeses. Handpicked on the Dalmatian coast of Croatia, the figs are sun-dried and cooked to produce a sweet, unsurpassed flavor with a tangy hint of honey. This rich spread pairs beautifully with many cheeses. It can be used as a glaze to create sweet and succulent flavors for meats, fruits, and vegetables.
Edmond Fallot Dijon Mustard Dijon mustard is a must-have for cheese lovers and sandwich enthusiasts alike. This slightly sweet, slightly spicy spread from Fallot delivers whole-seed goodness with a smooth texture. Not only has Fallot perfected traditional flavors of tangy traditional mustards, but they also innovate flavor combinations with tarragon, nuts, honey, and different grape varietals. Each specialty mustard is made with the traditional grinding of mustard seeds with silex grindstones.
Valley Produce Co. Original Crackerthins Perfect for entertaining and a great partner for easy appetizers, enjoy these Australian-made watercrackers with your favorite fine cheeses, spreads, or pâtés.
FINOCCHIONA Traditional cracked black pepper and fennel with a touch of curry.
MOLE Inspired by the magical fusion of sweet, savory, and spicy flavors made famous in the kitchens of Mexico.
AGRUMI Fragrant and colorful with cardamom, orange peel, and red chili flakes.
CLASSIC Honors the classic cured meats of the Old World, with a spin on it of garlic and a hint of ginger.
PEPPERIZO This zippy combo of pepperoni and chorizo brings flavors of smoked paprika, oregano, and garlic together.
CORO SALAMI
Expect the unexpected. Each stick of Coro by Salumi is handcrafted using traditional techniques but flavored with a twist. All ingredients are locally sourced, allnatural, and humanely treated. Unusual pairings take the same great salami taste you expect and add a dash of something new — like chipotle, cocoa, or orange zest — to keep charcuterie lovers on their toes. Try our presliced packs for easy entertaining.
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Cheese! All Season Long COWGIRL CREAMERY DEVIL’S GULCH Devil’s Gulch cheese is ready to party. Made with organic milk, Devil’s Gulch is named after the narrow ravine carved along the base of Mt. Barnabe in West Marin, Northern California. Devil’s Gulch gets a fiery kick from vibrant and warming pepper flakes that beautifully contrast with the buttery notes of the cheese.
MARIN FRENCH GOLDEN GATE
FISCALINI OLD WORLD AGED CHEDDAR
Fiscalini Old World Aged Cheddar is made in the traditional English style and remains their most popular and highly awarded cheese. It’s firm yet crumbly with a robust and buttery taste. During the 14-month aging process, the wheels are wrapped in cheesecloth to protect the outermost layer while allowing the cheese to breathe and develop internally. It’s straw-colored with a nutty, slightly smoky, and earthy finish. This hard cheese is made from raw cow’s milk and handcrafted into 60-pound wheels.
MARIN FRENCH PETITE TRUFFLE
Marin French Cheese Co.’s Petite Truffle Brie is irresistibly earthy and aromatic. It begins with the same recipe as their classic Triple Crème Brie with the addition of real black truffles imported from France. The rich flavor of the black speckles seen throughout the paste of the truffle cheese is balanced by notes of sweet cream and a decadent, smooth texture. This cheese is part of their Petite Reserve Collection of 4-ounce wheels enhanced with premium ingredients to inspire moments of authentic pleasure.
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This triple crème cheese gets its striking color from being handwashed with brine multiple times throughout the 14-day aging process to allow the cultures naturally present in the coastal air to flourish. Inspired by the vibrant color of the Golden Gate Bridge, this cheese ranges from semi-soft, fudgy and robust when young to oozing umami as it approaches its best by date. A true taste of place that can’t be replicated anywhere else, Golden Gate washed rind cheese is earthy with vegetal aromas and a rich, savory flavor.
Shop Di Bruno Bros. for these great cheeses!
featuring CHEESE MADE WITH After Hours is a private, after dark, tasting, learning, and shopping experience in our shops. Get a behind-the-scenes store peak with our cheesemongers as guests enjoy an exclusive two-hour shopping experience. In addition to our artisan cheeses, gourmet charcuterie and antipasti, our cheese experts will regale you with wondrous facts and tales of life behind the cheese counter. Each event includes an abundant antipasto, six perfect cheese pairing dishes, and the ability to sample just about anything your heart desires in the store and shop at a 20% discount.
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GOPI PANEER
Gopi’s founder wanted to create the purest, most natural type of cheese and he succeeded in making Gopi Paneer in 2008 after spending time in India. This firm, glutenfree, high-protein cheese is often substituted for meat in many vegetarian entrées, or it can be used as an everyday option deep-fried, barbecued, or within decadent desserts.
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Cheese! All Season Long
FESTIVE PIAVE CROSTINI Serves 4 / Prep 30 minutes plus rehydrating / Bake 5 minutes Piave topping 1 cup dried figs 4 fluid ounces Marsala wine ½ cup Di Bruno Bros.® Black Lava Cashews 11⁄3 cups Piave Vecchio Fresh ground black pepper ¼ cup Mike’s Hot Honey®
Crostini 4 tablespoons Di Bruno Bros.® Sicilian Extra Virgin Olive Oil Salt Fresh ground black pepper 24 (1⁄3-inch) bias-cut slices baguette Small bunch fresh chives, cut into 1-inch pieces
1. Cut the dried figs into ¼-inch pieces; rehydrate in wine overnight. 2. The next day, cut cashews in half; add to the figs. Crumble the Piave cheese into ¼-inch pieces; add to the figs. Season with a little black pepper; gently stir in the honey. 3. Preheat oven to 400°F. Season the oil with salt and black pepper. Brush both sides of baguette slices generously with the seasoned olive oil; place on a parchment-lined baking sheet. Bake for 5 to 8 minutes until lightly golden brown. 4. Place a generous amount of the Piave topping onto each crostini; sprinkle each crostini with 3 to 4 chive strips.
PIAVE VECCHIO
Nutty, fruity, and bold, this cheese is tropically fruity with a bitter almond undercurrent and a buttery mouthfeel.
ENTREMONT BRIE Soft-ripened double cream Brie is an indulgent
treat. Nobody knows the exact origin of the beloved cheese, but many believe that the first Brie originated during the Middle Ages; others think it dates back to the Roman invasion. Regardless, today, Brie is a favorite on cheese platters and a treat around the world. This fine cow’s milk cheese is the product of the expertise of our master cheesemakers. Add Brie to your holiday menu: enjoy baked Brie topped with cranberries or slice and enjoy on crackers or baguette topped with your favorite jam or honey.
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Recipe Credit Chef Ashley James Managing Director of Culinary, Di Bruno Bros.
FULVI® PECORINO ROMANO
Fulvi® Pecorino Romano is an ancient cheese made from 100% sheep’s milk collected in the countryside of Rome and produced in Nepi, 15 miles north of the city. Aged ten months to 1 year and coated in black wax per tradition, Fulvi® is in a class by itself. What separates Fulvi® is its higher butterfat content of the whole (not skimmed) sheep’s milk from Lazio, making it less dry and harder than those made in Sardinia. It’s also less salty, allowing you to enjoy its rich flavor grated or eaten as is.
MITICA®
TARALLI CACIO E PEPE
Peppery crackers with a bold crunch! Made with extra virgin olive oil and white wine, Taralli Cacio e Pepe Italian crackers add layers of flavor and contribute to a pleasantly crumbly texture that’s not too dry like many others. Their richness and full flavor make them far more memorable than any ordinary cracker. Pair with charcuterie, dip, or eat solo as a snack.
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Cheese! All Season Long MARIEKE TRUFFLE GOUDA
Crafted from the finest Holstein-Friesian cows, each wax-coated wheel spends 18 months maturing into a sweet, grassy, milky variety you can’t quite get enough of. Black truffle flakes bring an earthiness to the dense paste for a Gouda that’s unique from the first taste to the last bite.
DI BRUNO BROS. CHEESE SPREADS
Our famous, all natural, cheese spreads are made with real Wisconsin cheese and come in eight delicious varieties.
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RUSH CREEK RESERVE
In the fall, when the diet of cows changes from summer pasture to the winter’s dry hay, a rich milk is produced that is perfect for a creamy cheese like Rush Creek. Soft, decadent and often referred to as savory custard, each cheese is wrapped in spruce bark, which gives shape to the cheese and imparts a subtle woodsy flavor.
PLEASANT RIDGE RESERVE
A wonderfully complex cheese from Dodgeville, WI. Pleasant Ridge is rich and savory with notes of everything from toasted hazelnuts to cooked mushrooms. A cheese that can be loved by the hardcore curd nerd and the cheese newbie.
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Holiday Entertaining Culinary Pioneer Contributing Expert Sande Friedman Master Merchant of Liquid Intelligence
In 2019, the Di Bruno Bottle Shop team set out to reinvent the signature label wine project. We felt that rather than buying juice and putting our name on it, it would be more fulfilling to go out and work hands-on with our favorite producers – picking, crushing, and blending to create rotating small batch wines, exclusive to our stores, and celebrate the collaboration on the label. So, we did. Our partnerships are exclusively with producers near and dear to our team. Previous wines have included a Barbera/Zinfandel blend with La Clarine Farm, rosé of Carmine with Wayvine Winery, old vine Pinot Gris from Maloof wines, and a Cabernet Franc rosé blend with Galen Glen Winery.
DB5 Our 5th release was produced with our friend/ Philly native Tom Caruso at Pray Tell Wines in Oregon. It’s 100% Willamette Valley Dolcetto, a varietal native to Piedmont, Italy and not often seen grown in the states, sourced from the organically farmed-Jubilee Vineyard in the Eola-Amity Hills AVA. DB Bottle Shop Manager Chris Liu worked with Tom hand-sorting the Dolcetto into two different fermenters, one 50% whole cluster grapes and the other entirely destemmed. They wanted to capture the spice and characteristics of stem inclusion without adding more intensity to the tannin profile, as Dolcetto can be a tannic grape. A shortened maceration period preserved freshness, maintaining ripe fruit aromas and elegant structure. DB5 is a gorgeously structured red, medium bodied with black fruits, tart blueberry, a hint of violet and a fresh crack of black pepper. Juicy grippy tannins and a hint of pencil shaving show right up front, and as you sip it mellows into a plummy end palate that is simultaneously dry yet lively. It’s a structured wine to enjoy with a holiday meal, yet casual enough to enjoy with weeknight pizza or cheese for dinner.
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GEOMETRY OF PASTA GNOCCHI MAKING KIT
Strike the golden ratio of potato to pasta in every noodle! These tasty little nuggets have been enjoyed in Italy since the Roman era. Known for its dumpling-like consistency and perfectly fluffy square shape, creating the ultimate gnocchi noodle is a bit of a nuanced skill. Thanks to Chef Jacob Kenedy’s recipes and Caz Hildebrand illustrations, you’ll have a step-by-step guide (and example) of gnocchi perfection. Available online only.
TRUFF
These mouthwatering truffle-infused products strike the balance between pour-it-on bar condiment and delicately drizzled touch of luxury. Offering hot sauce, oil, mayonnaise and pasta sauces, they make an excellent holiday gift, reminding all who try them that truffles always make everything better.
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SCHALLER & WEBER
PÂTÉS & SPREADS
Schaller & Weber pâte and spreads all have deep European roots and with each new style, they preserve the old-world style with just a slight modern inflection. They focus on all-natural ingredients in the pâtés for superior tastes and textures anyone can enjoy. This commitment to quality has earned Schaller & Weber pâtés and spreads awards around the world.
FRESH SEAFOOD AVAILABLE AT YOUR N E I G H B O R HOOD
BUTCHER SHOP RITTENHOUSE SQUARE
Dive Into the Feast of the Seven Fishes The feast of the seven fishes – “La Vigilia” or “Esta dei Sette Pesci” – is an age-old Italian Christmas Eve tradition that involves indulging in seven seafood courses. Many believe the feast’s origins stem from the Roman Catholic custom of abstaining from meat and dairy the day before religious holidays. Reasons for the number seven are thought to do with the seven sacraments or its historical and cultural significance. Regardless of the symbolism, generations of Italian Americans keep this ritual alive due to its connection to family. But you don’t have to be Italian to enjoy this seafood extravaganza – all seafood lovers are welcome! Whether you’re a first-time feaster or looking to put a twist on tradition, Di Bruno Bros. can help. Visit Di Bruno Bros. Butcher Shop in our Rittenhouse location for fresh catches that will make your fish-forward feast fresh, flavorful and memorably filling.
First Things First Prioritize planning! If fresh fish is on your menu, order it the weekend before Christmas Eve. Seafood moves fast this time of year, so plan to order ahead of time to get all the fresh selections you’ll need.
The Thrill of the Chill While you may be eager to cook up as many hot fish dishes as possible, cooking seven at once can be challenging. Plan to incorporate a few cold courses; they’re just as delicious, and you can prep them ahead of time.
The World is Your Oyster Common fish enjoyed in this feast include baccàla (salt cod), eel, mussels, octopus, oysters, shrimp, and scallops. But you don’t have to limit yourself to these fish or seven courses. The types of fish and preparations can vary, so there’s plenty of room for creativity.
Reel in Some Inspo Preparing several seafood courses sounds overwhelming, but it doesn’t have to be. Instead of seven whole fish entrées, think appetizers, salads, stews, and pastas.
Di Bruno Bros.
Did You Know? 18 dibruno.com
Appetizers: Kick off the feast with easy finger foods like shrimp cocktail, baked stuffed clams, raw oysters, crab or smoked salmon dip, or fried baccàla. Salads: Serve a cold seafood salad and incorporate Italian greens like arugula and radicchio. Or let the seafood shine on its own with simple additions like olives, celery, bell peppers, and parsley. Toss your preferred combination in a zesty vinaigrette. Pastas: Pasta is seafood’s favorite companion. Try Italian classics like linguine with clams, or frutti di mare (Italian for “fruit of the sea”) featuring seafood like mussels, clams, shrimp, scallops, squid, or octopus over linguine or fettuccine smothered in a refreshingly spicy arrabbiata sauce. Hearty Stews: If you want to put all your fish in one basket, cioppino showcases seven fishes simmering in a tomato and wine broth. This rustic stew originated in the late 1800s when Italian fishermen used whatever seafood they had left over from the day’s catch. Serve with garlic bread or focaccia to ensure you soak up all that seafood goodness. Whether you adhere to the tradition of “seven fishes” or keep it simple with just a few, Di Bruno Bros. has everything you need to make your seafood feast spectacular.
Feasting on fish for Christmas is a deeply embedded Di Bruno tradition, but we don’t always stop at just seven. No matter the holiday or occasion, culinary exploration is in our nature, and sharing new finds is one of our greatest joys. My grandfather always said feeding our customers is an investment in the future and when you visit us, we’re eager to give you delicious samples to taste. That’s the beauty of Di Bruno Bros.; a culinary discovery is always just around the corner.
Dinner by
Di Bruno Bros.
Culinary Pioneer Contributing Expert Chef Ashley James
Managing Director of Culinary at Di Bruno Bros. Catering & Events
THREE CHEESE RAVIOLI AND ARRABBIATA SAUCE, SOPPRESSATA BRAISED KALE Serves 4 / Prep 25 minutes / Cook 5 minutes Salt 1 bunch Tuscan kale 8 ounces Di Bruno Bros.® Spicy Soppressata, peeled 1 jar Di Bruno Bros.® Arrabbiata Sauce ½ cup Di Bruno Bros.® Sicilian Extra Virgin Olive Oil 2 garlic cloves, finely minced Fresh ground black pepper 2 packages Di Bruno Bros.® Three Cheese Ravioli 4 ounces Parmigiano Reggiano, grated with a microplane 1. Heat a 1-gallon saucepot of water to boil; add salt. Wash the Tuscan kale, pat dry with absorbent paper. Remove the center stalks, cut into 1-inch strips. Cut the soppressata into ¼-inch-thick slices; stack about 5 slices together and cut into 1⁄8-inch strips (julienne). 2. Gently heat the Arrabbiata sauce, stirring occasionally. 3. Heat a large 12- to 14-inch skillet over medium heat; add 2 tablespoons oil. Add Soppressata; sauté for 2 to 3 minutes. Add garlic then kale, and season with a little ground pepper; sauté over low heat for 2 to 3 minutes. 4. Once the water is vigorously boiling, add ravioli; stir with a wooden spoon to ensure they do not stick. Cook for 3 to 4 minutes or until they float to the top. Using a large slotted spoon, transfer the ravioli to the sautéed kale mixture. Add 4 fluid ounces of the pasta water; simmer for 1 minute. Add 2 tablespoons of oil and 1 ounce of the Parmigiano Reggiano; agitate the pan to emulsify and remove from the heat. 5. In the center of 4 (10-inch) coupe plates or bowls, add 4 fluid ounces of the Arrabbiata sauce, arrange a quarter of the ravioli and garnish on top of the sauce, garnish with Parmigiano Reggiano and a few drops of EVOO. Recipe Credit Chef Ashley James Managing Director of Culinary Di Bruno Bros.
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Since 1904
ISGRO’S PASTRIES
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Philadelphia’s legendary Italian Market bakery makes pastry dreams come true. Over a century of baking obsession, repetition, and precision yields award-winning cannoli, cookies, cakes, and classic Italian sweets. Handmade in small batches and family-run since 1904. Gifting a loved one? This is the sweetest Italian South Philly experience you could pack in a tin.
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There’s always something new and delicious to discover at Alimentari and Bar Alimentari! Visit either location for Happy Hour, brunch, lunch, or dinner. Did you know you can book a Private Event with us at one of our beautiful dining spaces? Learn more by visiting dibruno.com/locations
1730 Chestnut, Philadelphia, PA 19103
385 West Lancaster Ave., Wayne, PA 19087
NOW BOOKING CORPORATE EVENTS
Book your holiday office party at BANCA! Treat clients and colleagues to an unforgettable event, presented as a full-service, seated affair or a more casual cocktail session with passed hors d’oeuvres. Our event experts will work with you to finalize the perfect menu, certain to impress. Call or email today for more information. We’re excited to celebrate with you!
P: 215.665.1659 | E: catering@dibruno.com | dibrunocatering.com 600 Spring Garden, Philadelphia, PA 19123 dibruno.com 23
Finishing Touches: Desserts
SOUTH PHILLY CHEESECAKE
Velvety cream with a crunchy graham cracker crust.
LA DOLCE VITA DESSERTS
Ah, the sweet life. We’ve been known to eat dessert after every meal, three times a day, and sometimes more often than that! Explore our full line of classic cakes, Italian treats, and nostalgic confections from tiramisu to cannoli and beyond.
POWDER SUGAR SIFTER Included in the
Cannoli Crisp & Cream Kit. Repurpose the sifter as a nifty tea infuser!
CANNOLI CRISPS & CREAM KIT
TIRAMISU A modern classic, with creamy layers of mascarpone and espressosoaked ladyfingers.
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Equal to approximately a dozen cannoli. Perfect for gifting, hosting, or snacking — authentic cannoli shell chips with 3 different creams to dip!
FAMOUS 4TH STREET COOKIE COMPANY GIFT TOWERS
These decadent cookies are made with simply pure ingredients, no artificial flavors or additives of any kind. Your recipients will love this beautifully packaged gift tower that’s as appealing as it is delicious. Choose from several sizes and different assortments of cookies, brownies and chocolate covered pretzels.
CHOCOLATE ENTREMET Glamorous cake with layers of delicate mousse.
Watch this sweet video to learn more about La Dolce Vita!
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Get in the Spirit!
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LES BON VOEUX POIRE BELLE HÉLÈNE SUNDAE Serves 4 / Prep 20 minutes plus chilling Cook 20 minutes Poached pears 24 fluid ounces Les Voeux beer 2 bay leaves 2 cloves 1 cinnamon stick 1 small orange, zested ½ cup packed light brown sugar 4 whole Williams pears 1 pint high-quality vanilla ice cream Chocolate sauce 1¾ cups chopped Belgium or other good quality 70% dark chocolate Whipped cream 8 fluid ounces heavy cream ½ teaspoon natural vanilla extract ½ cup powdered sugar Garnish ½ cup coarsely chopped Di Bruno Bros.® Cinnful Cocoa Pecans 1. Pour the beer into a medium saucepot. Add bay leaves, cloves, cinnamon stick, orange zest and brown sugar; heat to a simmer slowly over low heat. 2. Peel the pears; cut lengthwise in half, and remove the core and seeds using a melon baller or teaspoon. Add pears to the beer poaching liquid; poach for about 15 to 20 minutes until tender and soft. Ensure pears are submerged in the cooking liquid using a disc of parchment paper placed on top of the pears. Remove the pears from the heat; let cool in the poaching liquid. 3. Once pears are cool, remove from the liquid and chill. Place the poaching liquid over medium heat and reduce until ¾ cup remains; strain to remove spices. 4. Add chocolate to the reduced poaching liquid; mix well to create a smooth sauce. 5. Whip the cream, vanilla extract and powdered sugar until soft peaks are formed. Transfer to a piping bag with a large star tip. 6. In each of 4 coupe glasses, place 2 halves of the poached pears divided by a large scoop of vanilla ice cream; pour a generous amount of the chocolate sauce over the ice cream. Pipe whipped cream on top; sprinkle with pecans. Recipe Credit Chef Ashley James Managing Director of Culinary Di Bruno Bros.
Sparkling wine season is here! As you navigate the wine aisle for your holiday needs, here’s a primer on the different sparkling styles that we love to celebrate with. Prosecco - $ Prosecco wines are Italy’s most popular sparklers, vinified in large tanks and quite quickly, as opposed to the years that it takes to make hampagne. Hence, Prosecco is generally one of the most affordable sparkling styles, and is great for mixing in sparkling cocktails, spritzes, or just enjoying as is. Pair with firm Italian cheeses, like your favorite Pecorino.
Cava - $$ Cava, which hails from Spain, has many parallels to Champagne but at a fraction of the cost. Even though many are made at a similar quality-level and flavor profile to Champagne, Cava is near always more affordable because the wines are only required to be aged for about 9 months, as opposed to 18+ for Champagne. Cava uses different grapes, Parellada, Macabeo and Xarel-lo. Pair with a creamy goat cheese like Queso Leonora.
Crémant - $$ Crémant is a magical word to know if you like to drink Champagne but don’t always want to pay a Champagne price tag. It’s French sparkling wine, made in near exactly the same process as Champagne, but outside of the Champagne region, so it cannot bear the word on the label. Toasty, yeasty and warming, enjoy with a rich, creamy cheese like Delice de Bourgogne.
Petillant Natural - $$ Incredibly popular in recent years, Pét-nat is an abbreviation for “pétillant naturel,” a French term that roughly translates to “naturally sparkling.” They’re made in the méthode ancestrale, where the wine is bottled before primary fermentation is finished, without the addition of secondary yeasts or sugars. Pét-nat can be lively and wild, and every bottle varies a little because it’s literally changing every day in the bottle. Try it with an equally wild cheese, like Perrystead Intergalactic.
Champagne - $$$ Champagne refers explicitly to sparkling wine (produced near exclusively from Chardonnay, Pinot Noir and Pinot Meunier grapes) made in the region of Champagne, France and is one of the most iconic styles of wine in the world. The most treasured Champagne wines age for a minimum of 3+ years, if not longer, and the price tag will generally reflect this. Champagne is iconic for a reason – the wines are warming, yeasty, buttery and magical. Pair with anything fried or anything creamy. We particularly love Langres and La Tur.
Culinary Pioneer Contributing Expert Sande Friedman Master Merchant of Liquid Intelligence dibruno.com 27
AMEDEI TOSCANA HOLIDAY GIFT BOXES Give the gift of beautifully presented chocolate from the world-famous Italian chocolate maker, Amedei. It’s the perfect chocolate gift with beautifully presented boxes containing superior quality dark and milk assorted handmade filled chocolates. Artisanal techniques, inimitable taste, and a unique style, all made in Tuscany, are the distinctive features that make Amedei’s chocolate renowned all over the world. The promise of the highest quality meets the emotion of unconditional dedication, making Amedei the ambassador of a culture of chocolate that encompasses pairing and tasting.
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Give the gift of a traditional Christmas classic!
GALUP PANETTONE Galup is an original recipe, a panettone different from the others. Over time, the recipe has been refined, but the personality of the dessert is always the same. It’s the same one that Pietro Ferrua gave in 1922 and that earned his patisserie the patent of Supplier of the Royal House.
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Holiday ‘22 Gift CULINARY PIONEERS SINCE 1939
Guide
Gourmet gift sets are the perfect choice every time, whether you’re buying for a loved one, an important business client, or yourself. Our culinary experts have crafted new gifts, refreshed classic favorites, and collected delicious stocking stuffers to make this holiday season an unforgettable and joyous one.
DI BRUNO BROS.
ITALIAN HOAGIE KIT SKU: BASK068 We’re proud to be the first to offer an authentic Italian Hoagie Kit, available to ship across the nation complete with all the fixin’s. Treat yourself or send this classic Philly sandwich straight to your loved ones’ doorstep. With real-deal Philly hoagie rolls, aged provolone, rustic prosciutto, coppa, and salame, as well as roasted peppers, crunchy kettle chips and our Di Bruno Bros. cheese spread, you’ve got just about all you need to transport your taste buds to the Italian Market. PS - for folks outside of Philly, you might know this as a sub, and that’s ok! Lettuce, tomato, and onion not included.
See More Gift Options & Order Now at dibruno.com/holiday DI BRUNO BROS.
CHEESE BAKER GIFT SET SKU: 9010001P A must-have for cheese lovers, this Brie Baker Gift Set features a large Boska Cheese Baker, a rich wheel of Camembert, delectable fig spread, flatbreads and more. Send as a gift or prepare to easily host family and friends. Includes: Large Boska Brie Baker, Camembert, Fig & Acacia Honey Jam, Mild Soppressata, Black Lava Cashews, Di Bruno Bros. Flatbreads, and Di Bruno Bros. Crostini * On occasion product substitutions of equal or higher value may occur.
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DI BRUNO BROS.
CHEESE SPREAD SAMPLER SKU: BASK976 Our Cheese Spread Sampler is a cheesy adventure for your palate, featuring a selection of four of our beloved cheese spreads. Each gift includes: (2) Di Bruno Bros. Crostini (7.04 oz) & (4) Di Bruno Bros. Cheese Spreads (7.6 oz) Your gift box will include a selection of 4 from the following flavors: Smoked Gouda & Beer, Pinot Grigio & Fig, Port Wine, Abbruzze, Cheddar & Horseradish with Smoky Bacon, Gorgonzola, Roasted Garlic & Herb, Provolone & Chianti. * On occasion product substitutions of equal or higher value may occur.
Plan Ahead For the Holidays: Scan & Order Now!
VIETRI MISTLETOE CERAMIC PLATTER SKU: VMIL-003024
VIETRI LASTRA HOLIDAY NAPKINS (20) SKU: LAH-1805B (Small) SKU: PPS-G6050S-20 (Large)
DI BRUNO BROS.
VIETRI LASTRA CERAMIC OLIVE OIL CAN SKU: LAS-2693GR
OLIVE OIL & BALSAMIC VINEGAR GIFT CRATE SKU: BASK923 Quintessential to the home chef, our unfiltered Extra Virgin Sicilian Olive Oil and 12 year Aged Balsamic Vinegar elevate any meal.
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Share Best Wishes this Holiday Season!
Nothing beats seeing in the new year with the best wishes (“bons voeux” in French) of the Brasserie Dupont. The “Bons Voeux” was born in 1970. Back then, if you were lucky enough to taste some on New Year’s Day, you must have been a very loyal customer! Exclusive and highly sought after, this beer was brewed in limited quantities. Now available at Di Bruno Bros. because best wishes are only worth something if they are shared!
