CULINARY PIONEER Perfect Pairings – Ribera y Rueda and Cheese – p. 16 featuring Ribera y Rueda Regional Wines Spain’s Most Prestigious Regions for Red & White Wines dibruno.com CELEBRATING GREAT FOOD & GREAT PEOPLE | VOLUME V INSIDE Celebrate Italian-AmericanOctoberFlavors!Fall—isHeritageMonth and much more
Celebrate Oktoberfest with Schaller & Weber From wursts to cold cuts to pretzels and more, at Schaller & Weber, Oktoberfest starts with great food. As one of NY’s fi nest purveyors of cured meats, S&W opened their fi rst shop in 1937 and are now a third generation business, with the grandson of the original owner manning the helm. Thirteen of their products have won gold at the Welser Fair in Austria. Not only do they source sustainable pork, they invest in it through piggy-bank.org
Fall is a season for all the senses. The sights, sounds, and smells bring me back to my days living in the Italian Market. It’s a time when food stores come alive. Heartier washed-rind cheeses become available like the highly anticipated Vacherin Mont d’Or –the holy grail of soft cheeses – that’s an indulgent instant fondue. Beers become more robust while red wines replace rosés at the table and pair with richer, heartier fall cuisine.
Fall is prime time for phenomenal feasts, and we can’t wait to help you explore all the fantastic fall flavors and bring new culinary adventures to your table. Pioneers
During October, we’re also celebrating Italian-American Heritage Month. Like most cultures, our family’s celebrations always revolve around a dinner table, whether filled with meatballs, manicotti, or stuffed shells submerged in old-school Italian gravy. But what makes Italian Americans unique is our undying love for food, its simplicity, and enjoying the high-quality ingredients that make a difference. That’s what my grandparents and the shopkeepers and storytellers at Di Bruno Bros. always strive to do: present our guests with the greatest products from around the corner and around the globe.
INSIDE THIS ISSUE 4 Oktoberfest Essentials 7 5 Things to Think About When Hosting your Wedding Guests 8 Get Game Day Ready 14 Celebrate Fall Flavors 16 Perfect Pairings – Ribera y Rueda and Cheese 22 Celebrating Italian-American Heritage Month 28 Di Bruno Bros. Holiday ‘22 Gift Guide 3dibruno.com
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.
Owner & VP of Culinary Pioneering CULINARY DISCOVERIES FROM AROUND THE WORLD Greetings From ~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
While there’s so much to savor during fall, I’m eager to showcase our unique holiday products that will truly blow your mind. Give the gift of impressive Italian goodies in our Di Bruno Bros. gift baskets and treat yourself to award-winning Amedei chocolate bars and truffles made by the best master chocolatiers in all of Italy.
Emilio Mignucci
As you hunker down this season, turn to this edition of Culinary Pioneer for heaps of culinary inspiration. Take game day up a notch with a new fan favorite: Garlic Parmigiano-Reggiano Wings with Abbruzze Dipping Sauce (page 8). For a fall-inspired Oktoberfest feast, add bold Beer-Braised Brats and Onions to the menu (page 4). Seasonal beers like von Trapp Oktoberfest or Spanish wines from the regions of Ribera del Duero and Rueda pair beautifully with heavier fall fare.
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Oktoberfest Essentials BEER-BRAISED BRATS AND ONIONS Serves 4 / Prep 5 minutes / Cook 45 minutes 4 bratwursts (try Schaller & Weber™) 2 tablespoons butter 4 sprigs fresh thyme 1 large yellow onion, sliced ½ teaspoon kosher salt ½ teaspoon fresh cracked black pepper 12 fluid ounces von Trapp® Oktoberfest Beer Whole grain mustard for serving (try Schaller & Weber™)
VON OKTOBERFESTTRAPPLAGER
1. In a heavy-bottomed skillet, add brats, browning them over mediumhigh heat. Cook 1 to 2 minutes per side until golden brown. Remove from the skillet and set aside.
Oktoberfest is brewed with a blend of light and dark Munich malts, which not only adds to its depth but delivers a residual sweetness. Caramel and toffee notes linger but are balanced by the subtle Hallertau and Tettnanger hops which add a floral yet peppery aroma to this beer. 5.6% ABV 30 IBU.
3. Add beer to skillet, scraping up any browned bits. Nestle brats into the onions and simmer on low heat until the beer has been reduced and just coats the brats, about 30 minutes. Serve sliced with whole grain mustard as an appetizer or on a roll.
2. Add butter to the skillet and lower heat. Add thyme, onion, salt and pepper. Gently stir as onion browns and softens, about 10 minutes.
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Bratwursts & Sausages: Steeped in tradition, German sausages – fresh or smoked – tend to be all pork, but they can also contain veal. Weisswurst sausages are the most popular Oktoberfest selection, with one bite transporting you right to Munich. Broil, roast, grill, or pan-fry Oktoberfest sausages and serve alongside spicy mustard. Find more traditional sausages, plus wursts with tasty twists throughout our stores; try the truffle or cheddar brats from Schaller & Weber™! And don’t forget the sauerkraut!
There’s nothing quite like Oktoberfest –the smorgasbord of flavorful German-inspired foods, refreshing beer and a deep-rooted history that intricately connects culture and cuisine. It’s the world’s largest beer festival, running from late September through early October in Munich and cities around the world. The best part? No travel abroad is required to bring the delicious flavors of Oktoberfest to your kitchen. Learn more about the history behind Oktoberfest and discover how Di Bruno Bros. has everything you need for this harvest-time celebration.
The Beer Necessities
Whether you prefer light or dark, check out the Di Bruno Bros. Bottle Shop so you can say “Cheers!” to our favorite fall beers!
Cheeses: Cheese is a staple food in Bavaria and its richness pairs perfectly with beer’s complexity and refreshing carbonation. We can help you cheese out any way you’d like.
• von Trapp® Oktoberfest Lager
Celebrate Oktoberfest with Bold Brews & Flavorful Fall Foods 5dibruno.com
Pretzels: Great for soaking up all that beer, these pillowy twists of heaven are an Oktoberfest favorite. Bring soft pretzels to life with our Smoked Gouda & Beer Cheese Spread or one of our unique mustards!
While beer in Munich is specially brewed for the occasion according to strict guidelines, Oktoberfest foods know no boundaries. From sausages served with mustard and sauerkraut to exceptional cheeses and warm soft pretzels, explore the endless possibilities to create your perfect Oktoberfest spread.
• Athletic Brewing IPAs (Non-alcoholic!)
German Hard Salami: Like a slim jim®, except much better – landjäger is a traditional German sausage that’s chewy with a little snap. Pair its slow-dried meaty goodness with firm, sharp cheeses and hoppy pale ale.
Mustards: Bring Oktoberfest fare to life with our mouthwatering mustards. Try everything from Schaller & Weber™ whole grain mustard to authentic Burgundy or our zippy Pommery Fireman’s mustard. Feature them on cheeseboards, spread them on sausages, or use as dips for soft pretzels.
The original Oktoberfest celebration in 1810 marked the marriage between the Bavarian royal couple, Prince Ludwig and Princess Therese. It quickly became a larger-than-life festival after thousands of the town’s citizens gathered on fields in front of the city’s gates to celebrate. Once the five-day party ended, they made it an annual tradition that later evolved into a 16-day festival. Celebrate Oktoberfest’s 200-year history with delicious brews and flavorful fall foods.
Try our L’amuse Gouda, smoked Gouda, or truffle Gouda – any variety is a Gouda choice!
The Roots of the Largest Beer Festival
Nearly seven million liters of beer are guzzled down during Oktoberfest each year, making beer a quintessential part of this famous fall festival. Local breweries serve Märzen; a stronger brew made just for Oktoberfest.
BRIE
Made from cow’s milk with a soft center and a washed rind, this cheese is matured according to a very demanding method of successive washings which gives it a beautiful orange color. It has a pungent, intense, and characteristic aroma which gives way to a fairly mild taste. A Langres cheese makes a marvelous finish to any meal! N hoind,arding to d of successive beautiful orange tense, and h s cheese makes a eal!
AOPLANGRESGERMAIN
Soft-ripened double cream Brie is an indulgent treat. Nobody knows the exact origin of the beloved cheese. Many believe that the first Brie originated during the Middle Ages, while 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. Slice and enjoy on a cracker or baguette topped with your favorite jam or honey.
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Your wedding is like a good book. Your wedding night will be a once in a lifetime experience. Create an event that is engaging and memorable for your guests. Make it a WOW wedding by beginning with stunning hors d’oeuvres that pair nicely with a wine tasting flight, specialty cocktails, or mocktails. Offer an assortment of stations such as antipasti, cheese and charcuterie, or sushi. End the night with a sweet that isn’t just a piece of wedding cake. A live madeto-order funnel cake station served hot and fresh with an adult milkshake or an elegant blueberry pancake breakfast bite drizzled with warm maple syrup and a cappuccino.
Who will be attending?
Seasonality Whether you’re getting married outdoors at a local farm in June or indoors at our beautiful venue, Banca, in February, the season can help guide you in menu choices. Many couples are taking into consideration sustainable products and ingredients for their wedding. Highlighting the freshest seasonal ingredients will almost guarantee that they will be available and may be cost-effective in your favor. For the warmer months, consider a summer panzanella with melon, and fish options such as mahi-mahi. In colder weather, consider a warm braised short rib or ragu and pasta dish.
The rules on how a wedding should be planned has changed through the years. There are many options from plated dinners, action stations, and family-style meals to a variety of butlered small plates to be offered. One may choose the traditional way of a seated meal or change it up where there is limited seating and more of a cocktail-style feel. When we cater your big day we have plenty of options to choose from. We are here to help you plan a memorable experience.
Chef Ashley James Managing Director of Culinary at Di Bruno Bros. Catering & Events
to Think About
Regardless how big or small a wedding you have, there most likely will be a diverse group of people attending. Guests may range in ages, come from all parts of the world and vary in their palate sophistication. Not everyone may like the same foods that you and your future spouse like, therefore, it is very important that the menu offerings keep your guests in mind. A great way to accommodate your guests is to provide a staple dish like chicken, fish, or beef, and add some creative sauce or garnish to elevate the entrée without making it unapproachable.
When Hosting your Wedding Guests
Culinary Pioneer Guest Contributor dibruno.com
How do you want your guests to dine?
Food Inclusion
Many people today are conscious of what they put in their bodies. Some guests may have food allergies, religious beliefs, or food preferences like vegan and vegetarian diets. A host should respect their guest’s choice and provide a variety of options that allows for guests to enjoy the wedding celebration rather than worry if they can eat the food. Request the serving staff highlight if the dish is vegan, vegetarian, gluten free, or kosher, especially if you’re offering passed hors d’oeuvres. Provide a variety of items throughout the wedding, from spirits to culinary.
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Serves 4 / Prep 15 minutes Cook 45 minutes Wings 1 teaspoon garlic powder (try Burlap & Barrel) 1 teaspoon kosher salt 1 teaspoon fresh ground black pepper 2 pounds chicken wings 4 tablespoons butter 1 ounce Agriform Parmigiano Reggiano, finely grated, plus more for serving 3 garlic cloves, finely minced 2 tablespoons chopped fresh parsley Abbruzze dipping sauce 1 Di Bruno Bros.® Abbruzze Cheese Spread, room temperature ½ cup sour cream
A cheese of the greatest quality, famous throughout the world, produced in the provinces of Parma, Reggio Emilia, Modena, and part of Mantua om low-fat cow’s milk, it is a hard, granular and semi-fat cheese that is white or straw yellow in color with a natural straw-yellow rind. It is characterized by a rich, delicate and full Get Game Day Ready
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PARMIGIANO REGGIANO
2. Combine garlic powder, salt and pepper in a large bowl. Pat the wings dry and add them to the bowl with the spice mixture.
A cheese of the famous throu Pa ma, Mantu and Bologna. Made from ard, and semi-fat cheese that is white or straw in color with a natural rind. It is characterized a rich, delicate and full avor that is never sharp.
3. Toss the wings in the spices to evenly coat. Arrange the wings on the wire rack and bake about 45 minutes until the wings are cooked through and the skin is crispy.
5. When the wings are cooked, toss them with the garlic-cheese sauce in a large bowl. Plate them and sprinkle with parsley and more Parmigiano Reggiano. Combine a container of Di Bruno Bros. Abbruzze Cheese Spread with sour cream for a dippable sauce to serve with the wings. dibruno.com
REGGIANOGARLIC-PARMIGIANOWINGS
1. Heat oven to 400ºF. Line a rimmed baking sheet with aluminum foil and place a wire rack inside.
4. Meanwhile, prepare the garlic-cheese sauce. Melt the butter in a small saucepan and remove from heat. Stir in Parmigiano Reggiano and minced garlic (use a microplane, if available).
GAME TIME!!! Let Di Bruno Bros. Catering do the cooking so you can enjoy the game. Order 72 hours in advance and pick up your order at a Di Bruno Bros. location near you. Grab some beer at our Bottle Shop to take home, too! Visit DiBrunoCatering.com to check out the entire Game Day Menu! Order by emailing catering@dibruno.com or call 215-665-1659. MAKE YOUR OWN SLIDER KIT
A seat at Alimentari is a seat at our family table! Both locations, centered in our Rittenhouse and Wayne stores, currently booking semi-private and private lunch, dinner, and happy hour events. Reach out to alimentari@dibruno.com to learn more and join us in celebrating the things that make life worth living: good food and good dibruno.com/locations/waynedibruno.com/alimentaripeople!
DANNY & JOE’S FAMOUS PIZZA KIT
DI BRUNO BROS.
Di Bruno Bros. Fresh Mozzarella (1 lb!) There can only be one melty master of pizzas far and wide. Our luscious mozzarella is creamy and mild, balancing the acid from your sauce with a gentle, gooey-ness that strings from your mouth as you sink your teeth into the first bite.
Danny & Joe’s Famous Pizza Kit delivers all you need to attain pizza perfection. Start with delicious, perfectly balanced dough, straight-off-the-vine tomatoes, and fresh mozzarella, then top off with cup and char pepperoni and roasted peppers. Our pizza kit includes: Essential Baking Co. Organic Pizza Dough (2 dough balls). The key to a great pie starts in the dough.
Bianco DiNapoli Crushed Tomatoes. The closest thing to snatching tomatoes straight off the vine. Bianco DiNapoli’s organic crushed tomatoes pack a bright, savory flavor with a smooth yet bold, sweet yet acidic profile perfect for sauces, soups, and more!
Essential Baking’s organic, non-GMO pizza dough is made with quality ingredients to ensure primo texture and primo taste.
Di Bruno Bros. Roasted Peppers. Meet the most authentic flavor in the Italian Market. Our roasted red peppers are packaged into a perfect little jar with garlic and parsley. They’re silky and smooth – easy to eat right out of the jar or use as topping for homemade pizza, hearty toast, or sharp provolone.
Battistoni Cup and Char Pepperoni. Some may argue it’s not really pizza until pepperoni is in the mix. Add a few slices (or the whole bag) to your pie for a pop of spicy garlic and black pepper. These artisanal New York-style slices use collagen casing for a heartier bite than those storebought varieties.
White Gold Parmigiano Flakes Jackpot! These salty treasures are the pop of flavor every pizza craves.
Sprinkle as a final touch or let it cook and lend its golden goodness to your masterpiece pie. A nnn e
EssentialBakingCoOrganicPizza DiBrunoBrosFreshMozzarella Battis dibruno.com/pizza-kit 11dibruno.com
Want to make this at home? Watch how and order now!
heavenly oil. Hand-picked olives make for 12 dibruno.com
Our olive oil derives its unique character from the elements it’s made from. Traceable to single trees on the untamed slopes of Mt. Fonískos, our oil is for the creators and raconteurs who live their truths.
Manaki olives – an olive variety that’s rare even in Greece – grow at a more leisurely pace and produce less fruit, a difference you can taste when compared to commercialized oils. They’re mild and buttery with a high smoke point, making them great for salads and cooking applications.
Handpicked
Each drizzle of Phaedra Olive Oil promises a buttery bite that’s herbaceous, mellow, and aromatic.
Single Tree Technique
Phaedra’s Defining Elements Manaki Olives
Picking olives is equal parts art and science and is just as impactful to an oil’s final character as the growing season itself. Handpicking assures that only the finest olives are chosen and guarantees protection from destructive harvesting processes. Pick up Phaedra Oils at Di Bruno Bros. and try them with everything!
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· Add an herbaceous element to marinades. dibruno.com
Each bottle is made from the olives of one single tree, harvested one at a time by hand, when ready, and not as a grove. This technique rewards Phaedra Olive Oils with unrivaled body, bouquet, and personality.
· Drizzle on veggies with salt and pepper before tossing them on the grill.
· Use as a base in a tasty vinaigrette.
KAROUN STRING CHEESE ed braided string cheese that captures the essence of its old-world origins. Karoun hand-braided string cheese is also available in Plain, Marinated, Hickory Smoked, Produced on the Point Reyes family farm since 2000, California’s classic-style blue cheese is ee.rindless,The avor is bold with hints of sweet milk and a peppery finish. It’s great as a stand-alone table cheese, for topping salads, melting onto burgers and steak, mixing into pasta or risotto, incorporating into scrambled eggs and mashed potatoes, and so much more. Y HOP ALONG A organic under the infl of hard cider, Hop Along is crafted into 5 wheels in our Petaluma creamery. After 45 d aging, washed rind cheese aroma apple and brioche and a silky, semi-firm interio is a and option for b cheese novices and experts pairs a of snacks (cured meats, preserved and fresh fru and beverages (kombucha and hard cider).
Celebrate Fall Flavors
COWGIRL CREAMERY
A delicious handcrafted braided string ch that captures the essence of its old-world Karoun hand braided string is a available in Plain, Marinated, and with Caraway Seeds. POINTORIGIREYESNALBLUE fa rin all natural, and gluten free. addictive flavor is sweet milk and a peppery It’s as a stand-alone cheese, for sala onto incorporating into s po so more
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featuring CHEESE MADE WITH Shop Di Bruno Bros. for these great cheeses!
CHEES
A snackable organic cheese under the influence ed into 5-pound er 45 days of aging, this washed rind cheese develops aromas of rm interior. Hop Along is a versatile and approachable option for both cheese novices and experts and easily pairs with a uits,varietynuts)
Artisanal Jams: Balance out all the savory with a bit of sweet – try fruit-forward jams like Eat This! Spiced Caramel Pear Jam (see page 18), and Di Bruno Bros. Blood Orange-Grappa, Fig-Acacia & Honey, or Strawberry-Prosecco Jams.
Nuts: Go nuts with extra texture! Toasted and caramelized nuts signify fall with their burnt amber hues and rich aromas. Get all your crunch from one convenient bag of our endlessly snackable High Society Snack Mix featuring smoked almonds, pepitas, and cashews. Or infuse more flavors with our Cinnful Cocoa Pecans, Très Toffee Pecans, or Black Lava Peanuts.
Cheeses: Make your board sing with cheeses from every family: fresh, semisoft, medium-textured, hard, and blue. It’s best to include one ounce of cheese per person, but we recommend representing as many types as possible. Fall in love with new cheeses, and discover flavors as unique as the Golden State by trying the variety of California cheeses featured on these pages.
POINT REYES BAY BLUE
We celebrate cheeseboards year-round, but fall boards are extra special. Pairing your favorite cheeses with comforting autumn specialties like pumpkin butter, fresh and dried fruits, and fall-inspired condiments ensures a little something for everyone. The only thing easier than making one is eating one. Variety and experimentation are key to any tempting cheeseboard – a mix of flavors (salty, sweet, sour), textures (creamy, crunchy, firm, unctuous), and colors (creamy white, meaty red, golden apricot). Every cheeseboard is a delicious work of art!
Crostini, Crackers, & Crusty Bread: What’s a cheeseboard without a crunchy vehicle for the cheese?
COWGIRL CREAMERY MT TAM
Inspired by the sheer natural beauty of our coastal climate and locale, Bay Blue is a rustic-style blue cheese with a natural rind. It is known for its mellow flavor and sweet, salted caramel finish. The star of an after-dinner cheese course, Bay Blue is perfect for barrel-agedofalongsidesavoringaglassvintageportorscotch. M dibruno.com
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Crisp crackers, crusty slices of whole-grain toast, and Di Bruno Bros. crostini are ideal snacks but reach their maximum potential when paired with our cheeses. With five flavors to choose from – Olive Oil, Sea Salt, Garlic, Rosemary, and Parmesan – our crostini will add your quintessential crunch.
POINT REYES TOMA In Italian, Toma means “wheel of cheese made by the farmer herself.” What better way to describe this, our most versatile, any time, any table cheese. All natural, pasteurized, semihard table cheese with a waxed rind. The perfect any time snacking cheese, Toma is excellent for melting into pasta or risotto or in grilled cheese sandwiches.
Fruits: The fall bounty of sweet apples and crunchy pears are meant for your cheeseboards. Don’t have fresh produce on hand? The concentrated flavors of dried fruits complement cheeses and other components beautifully.
An organic American Original cheese recipe, it has all the lusciousness you expect from a triple cream with a unique heart that upholds its texture. Named after the iconic landmark Mount Tamalpais that rises over the San Francisco Bay in Marin County, Cowgirl Creamery’s Mt Tam cheese is produced with organic, locally sourced milk and rises above the standard for bloomy rind cheeses. Mt rmness to buttery softness with flavors aîche to complex and mushroomy, evoking North Bay’s lush green and gold pastures.
How to Make a CheeseboardFall-Inspired
Have you tried Di Bruno Bros. Crostini? It’s the perfect crunch to add to any cheeseboard. Watch a how-to video, starring our crostini! Check it out!
Red, white, Spain — and blue too. That’s almost all you need to remember when it comes to pairing cheese with its perfect Spanish wine partners. The “almost” part is the fact the wines are not just any Spanish red and white wines. Instead, we’re talking Tempranillo from Ribera del Duero and Rueda’s premier white wine, Verdejo. Both wines say cheese every time.
The relatively rare Monte Enebro also finds harmony with all styles of Verdejo and – bonus – some Tempranillos too. Its earthiness and thin blue exterior mold ensure this.
The same is true for MitiCaña® Caña de Cabra and Leonora®, two of Spain’s excellent goat cheeses. Like Humboldt Fog, these cheeses have lemony flavors and are creamy on the palate. Because of their bright flavors yet lingering mouthfeel, this soft-ripened style of cheese takes to the joven and lees-aged styles of Verdejo particularly well.
Celebrate Fall Flavors continued Laura Werlin James Beard AwardWinning Author & Media Personality Culinary Pioneer Guest
RiberaContributor y Rueda and Cheese
Verdejo-style Verdejo has three main styles – joven, lees-aged, and oak-aged. In other words, young (joven), creamy (lees-aged), and in the case of oak-aged wines, spice, structure, and broadness on the palate. In turn, the wines range from approachable, light, and bright-acidic to full-bodied. Flavors include grapefruit, lemon, lime, apple, peach, and nectarine. With joven wines, think Pinot Grigio and Sauvignon Blanc with a Spanish accent, while the more aged versions can be likened to Sancerre and Chablis. Verdejo and cheese Whether from Spain or the United States, cheeses of all kinds find comradeship with
Cream and the crop Because of Verdejo’s flavor and textural range, rich buttery and mushroom cheeses like Cowgirl Creamery’s Mt. Tam and Brie are also stellar Verdejo companions, particularly the lees-aged ones. Firmly in the Verdejo camp The lees- and oak-aged versions of Verdejo pair well with 6- to 9-month-aged Manchego and Wisconsin’s Roth Cheese Grand Cru® Reserve – a close cousin of Swiss Gruyére. These cheeses share richness, nuttiness, and a long finish, which the acidity and mediumbodied texture of these styles of Verdejo happen to love.
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the many styles of Verdejo. The uber popular Humboldt Fog® is a prime example. This iconic American goat cheese from Cypress Grove Cheese in California is possibly the most wine-friendly cheese of any made in the world. Lemony, earthy, creamy, and mouthfilling, it hits almost every note and because of that, is Verdejo’s perfect match.
The youngest style is called Crianza. These are aged a minimum of 24 months with no less than one year in oak. They generally have brighter red fruit flavors, maybe a little black fruit too, and fresh flavors that come from the higher acid and lighter body. Reservas are aged a minimum of 36 months including at least 12 months in oak. These wines tend to be more dark-fruit focused, the oak is more pronounced, and the structure and tannins are firmer.
The classification in both Ribera and Rueda known as Cosecha is a bit of a catchall as it adds up to a motley crew of wines that may or may not meet the specifications of the other three categories. Think of it as “winemaker’s choice.” Perhaps surprisingly, some of the most heralded wines in the Ribera del Duero are Cosechas.
Gran Reservas are “gran” because they are aged a minimum of five years, at least two of which are in oak and the rest of the time in bottle before release. The fruit in Gran Reservas is dark, sometimes compote-like, the oak structure and spice are more prominent, and the overall complexity of the wine is greater.
Red and blue Matching Tempranillo and blue cheeses can be tricky because you don’t want a Tempranillo that’s high on the oaky side or particularly acidic. In both cases, most blue cheeses will exaggerate those characteristics, which are essential to great wine but best when in balance. When you find a blue that’s a little earthy, has balanced salt, and a mediumcreamy texture you’re on the right track.
Tempranillo hearts cheese If white wine and cheese isn’t your thing, then Ribera del Duero Tempranillo and cheese will be. This region’s Tempranillo runs the flavor gamut from fruity and immediately approachable to complex, balanced acidity, herbaceousness, licorice, leather, and dark fruits. Like Rueda Verdejo, Ribera del Duero Tempranillo is made in a range of ages and styles.
Spain’s Most Prestigious Regions for Red & White Wines Scan for our pairing guide dibruno.com
Pairing partners One of Tempranillo’s nicest cheese companions is Mahon Reserva from the island of Menorca. The 12-month-aged cheese is distinctive because of its rounded square shape, bright orange pimentón-rubbed rind and nutty, piquant, and even sweet flavors. With Tempranillo, Mahon has enough personality to stand up to the earth and fruit in Tempranillo but not so much that it Otherdominates.cheeses to consider are aged Cheddars such as Cabot Clothbound from Cabot® Creamery and The Cellars at Jasper Hill and Beecher’s Flagship. These cheeses have savory, earthy, and sweet notes, which hit the Tempranillo mark perfectly.
Consider Point Reyes Cheese Company in Point Reyes, California, which churns out the exceptional Bay Blue – an earthy, caramelly, creamy blue cheese. Its creaminess yet earthy punch brings the fruit out in the wine and makes the pairing sing.
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In addition, they are often rich, have justright salt, are a bit grainy (in a good way), and Takebalanced.Idiazábal.
Pairing cheese with Cosechas can be a fun ride since it’s not immediately apparent what’s in the bottle. Ask the friendly folks in the wine department to guide you to the wines that will best suit you and your cheese needs.
Hailing from the Basque country, this semihard sheep cheese with a hint of smokiness loves red wine, red fruit –basically anything called Tempranillo from the Ribera del Duero.
Mixing and matching Ribera del Duero and Rueda wines with cheeses is unquestionably a thrilling pursuit and a tasty one too. So grab some Tempranillo and Verdejo, head to the cheese counter, and boost your pairing pleasure by finding the matches that bring out the ¡olé! every time!
Zamorano too. Ribera del Duero and Rueda are part of Spain’s largest so-called autonomous region – Castilla y León. So too is Zamora, home of its namesake cheese. This raw sheep’s milk beauty is often compared to Manchego but is made with the milk of different sheep breeds. The result is a cheese with nutty, fruity, buttery, and sweet tones and one that loves Tempranillo’s darker fruit and bright acidity.
No matter which Ribera or Rueda wine you choose, always check out the back of the bottle to make sure it has the official Denomination of Origin (DO) label. This indicates quality and authenticity.
Counting sheep Maybe some of the most natural cheese pairings for Tempranillo are sheep’s milk cheeses. Like Tempranillo, most sheep’s milk cheeses have a pronounced tang on the finish.
EAT THIS YUM!
SPICED CARAMEL PEAR JAM Eat This Yum! is a family-owned business that focuses on all-natural, sustainable, locally produced jams and marmalades. All products are dependent upon the abundance of the seasonal organic harvest to bring you the best and freshest products they can. This jam has pears spiced with nutmeg, allspice, and cinnamon making it the perfect accessory for fall or any snacking season. It pairs perfectly with blue cheeses and triple-crème cheeses.
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ROSETTES – FRESH CHEESE FLOWERS FROM SWITZERLAND. SINCE 1192 FOR ANY OCCASION.
Don Juan Manchego PDO 4 Months
Indigenous only to Spain, Marcona almonds are known as “The Queen of Almonds” and have been treasured throughout their native land for thousands of years. Rounder and plumper than common almonds, it is the distinctively richer, sweeter, more delicate flavor and softer, smoother texture (often described as a cross between an almond and a macadamia nut) that has foodies everywhere hailing the Queen with each addictively creamy, crunchy bite. Snack Boards with PRODUCTS FROM SPAIN
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Mix Up Your
Produced exclusively with high-quality milk from the Manchega breed of sheep. By combining old-world techniques with a stateof-the-art facility and equipment, this 4-month PDO has great character. This cheese has a oral aroma with a gentle, nutty flavor.
Don Juan Marcona Almonds
Esencia Única Bellota Iberico Jamon This dry-cured, acorn-fed, 100% Ibérico Jamón is truly exceptional. The lean meat, beautifully marbled with fat, offers a unique flavor with both sweet and savory notes that evoke acorns, honey, and damp earth and result in an explosion of intense, persistent taste that leaves you wanting more. Esencia Única Chorizo Bellota Made from high-quality, clean label, nitrate-free Ibérico Chorizo, featuring notable aromas of paprika and spice. 21dibruno.com
CELEBRATING
ITALIAN-AMERICAN HERITAGE MONTH
From the charming language and prominent art to the unforgettable cuisine, Italian culture has touched us all in some way. Bringing their rich history, traditions, and values from the Old Country, over 5 million Italians immigrated to the U.S. between 1820 and 2000. Today, over 26 million Americans of Italian descent reside in the U.S. Throughout October –National Italian-American Heritage Month – join us in embracing, supporting, and celebrating our Italian heritage and those who have so richly contributed to America.
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• After 25 years of serving the neighborhood with their larger-than-life work ethic and entrepreneurial spirit, the brothers transformed the market into a gourmet cheese shop featuring cheeses imported from Italy and around the world.
• In 1990, Danny and Joe passed the cheesy torch onto cousins Billy Jr., Emilio, and Bill, allowing a new generation of Italian Americans to take the reins. 23dibruno.com
Danny Di Bruno Joe Di Bruno
Di Bruno Bros. Did You Know?
• Like many Italian immigrants, Danny and Joe Di Bruno came to the U.S. in the 1930s via Ellis Island in search of the “American Dream.” With just a third-grade education, they opened the Di Bruno Bros. Grocery Store in the Italian Market in 1939, and it became a neighborhood staple.
At Di Bruno Bros., an integral part of our business is honoring our ancestors’ legacy. As we evolve our business with continuous culinary discovery, we’re always reflecting on our history and holding true to Danny and Joe’s tradition: providing extraordinary food experiences to our customers inspired by our Italian-American roots.
• Danny Di Bruno was instrumental in organizing the annual Italian Market Festival that attracted thousands of visitors from around the country for three full days of celebrating great food and the rich Italian community of Philadelphia.
THE BIG MOO
The Big Moo is a little cheese company with a big Wisconsin heart that believes small, handcrafted batches and happy cows make for the best cheese in the world. This baked cheese cooks up crispy on the outside and oh-so incredible on the inside. It comes in five delicious flavors: Oh-So Original, Roasted Garlic, Cheesy Pizza, Bakin’ Bacon, and Hoppin’ Jalapeño.
You know that ubiquitous, tube-shaped, brown smoked Gouda you see in supermarkets nationwide? OK, now forget that. This is what real smoked Gouda is supposed to taste like. Made from raw milk and aged on pine wood, it is smoked over hickory (instead of infused with liquid smoke) for a persistent but subtle presence of smoke. Marieke is the first name of the cheesemaker, who moved to the United States the day after her wedding in Holland, and never looked back.
THE COLBYORIGINALWISCONSINROBINCHEESE
A Wisconsin original cheese! The first Colby cheese was made in 1874 in Colby, Wisconsin. Named after the village it originated in, Colby cheese is similar in flavor to Cheddar. The two cheeses are made in the same way, however, Colby curds are kept separate with cold water, which prevents them from knitting together, giving Colby a more open, elastic texture than Cheddar. The Robin Colby has a firm, yet open and curdy body with a fresh buttery taste and a pleasantly salty finish. dibruno.com
SMOKEDMARIEKEGOUDA
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CHEDDA Hard and when An American mas Take While Cabot’s could at times be mistaken for an clothbound this is an American sweetness Cabot Clothbound is the result of a collaborative CULINARY TIP: Serve atop Di Bruno Bros. Everything Flatbread with fresh apricots and a drizzle of Di Bruno Bros. White Truffle Honey.
HELP SUPPORT UKRAINE! Made in Germany at Hofkäserei Kraus, comes everyone’s favorite flower-covered cheese, Alp Blossom. This cheese is coated in a diverse combination of dried flower petals, herbs, and spices that grow out in the pastures surrounding the dairy. This special edition Ukrainian Alp Blossom cheese was created to support relief agencies in Ukraine. A proceed of all sales will benefit the World Central Kitchen. Learn more or donate directly here: 25dibruno.com
CABOT CLOTHBOUND CHEDDAR
Hard and crumbly when well-aged. An American classic that rivals its erstwhile colonial masters. Take that, King George! While Cabot’s could at times be mistaken for an English clothbound this big boy is an American original. Slightly tangier but still incredibly well-balanced with a nutty sweetness. Cabot Clothbound is the result of a truly collaborative effort between the Cellars at Jasper Hill and Cabot Creamery. Beginning in 2003, Cabot Clothbound has been made in the town of Cabot with milk from a single herd of Holstein cows at Kempton Farm, in Peacham, VT. The wheels are formed and then coated in lard, wrapped in muslin, and aged in a special cellar at Jasper Hill.
DANISH FRESHWATER TROUT
Lightly smoked over beech wood. Laid in the can by hand, covered with cold pressed rapeseed oil from the Isle of Bornholm, and sprinkled with heather and chamomile.
FÆRØSK LAKS
Flash grilled with a grill iron and covered in cold pressed rapeseed oil from the Isle of Bornholm.
REGNBUE ØRRED
Smoked, covered in cold pressed rapeseed oil from the Isle of Bornholm and infused with juniper and lemon thyme. D oS 27dibruno.com
BALTIC SEA SPRAT
A century ago, there were numerous small canning companies along the coastlines of the Nordic waters. Over the last decades, almost all have disappeared, and proud traditions have been lost. Yet some of the finest fish and shellfish in the World still swim in the North. FANGST (Scandinavian for “catch”) has set sails to rediscover and explore the riches of seafood in the Nordic waters, and to revive and renew the local culture for canned seafood. With respect for nature and gastronomic craftsmanship.
BRISLING NO. 2
BRISLING NO. 1
BALTIC SEA SPRAT
FAROE ISLANDS SALMON
Lightly smoked over beech wood. Laid in the can by hand and covered with cold pressed rapeseed oil from the Isle of Bornholm.
It’s never too early to start looking ahead to holiday gifts! Gourmet gift baskets are the perfect choice every time, whether you’re buying for a loved one, an important business client, or yourself. After all, who doesn’t love an overflowing crate filled with the finest artisanal cheeses and smoked meats delivered straight to their door? at dibruno.com/holiday dibruno.com
Guide‘22HolidayGiftOrderNow
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DI BRUNO BROS. THE EXTRAVAGANZA SKU: BASK002 The Extravaganza Gourmet Gift Crate is the ultimate wow! An impressive assortment loaded with great gifts for the foodie in your life! This is a glorious cheese, meat, and all-things-Italian feast. Be sure to try a taste of… literally everything... with this best-selling sampler collection of gourmet foods. Cutting board not included.
DI BRUNO BROS. THE GIFTFAVOLOSOCRATE SKU: MeaningBASK074“fabulous” in Italian, The Favoloso gourmet gift crate is absolutely that. Standing by its name, this Di Bruno Bros. signature combination of cheeses, snacks, and spreads is brimming with so many magnificent goodies, your gift recipient will be thrilled, delighted, and very full!
Warm, vibrant, and delightfully cramped with delicious goodies ceiling to floor, our original location houses a cheese cave, antipasti bar, charcuterie station, and 50 linear feet of specialty ingredients. Enjoy a taste of the original Di Bruno Bros. where Danny and Joe began their journey to achieve the American Dream. Cutting board, dishes & utensils not included. Please note some products are and their changes. Should any substitution be made, it will be of the highest quality. 29dibruno.com
Rocky would’ve cut his jog short for this one... For the last 80 years, our Italian Market store has been tucked into 930 S. 9th Street.
DI BRUNO BROS. THE ITALIAN MARKET CRATE SKU: BASK090
Plan Ahead For the Holidays: Scan & Order Now! *
DI BRUNO BROS. ABBONDANZA GIFT BOX SKU: BASK003
Our #1 best seller year after year, this gourmet gift box has just the right mix of everything. From our aged New York Cheddar, to rustic charcuterie, original recipe cheese spreads, and antipasti. The Abbondanza Gift Box contains all the makings of an Italian snacking feast. For added crunch, try our Black Lava Cashews, dusted with Hawaiian Black Lava sea salt. For a sweet finish, enjoy some small batch caramels. Abundance, indeed!
availability
seasonal
NEUHAUS GIFT COLLECTIONS From pharmacist to chocolatier, the Neuhaus family has always kept people’s well-being and contentment at heart. The family opened its original Neuhaus Boutique in Brussels’ exquisite Galerie de la Reine in 1857 and the shop continues to thrive there today. Made in Belgium Since 1857 100% Sustainably Sourced Chocolate 100% Natural Ingredients 30 dibruno.com
CHOCOLATEAMEDEI BARS 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. AUTUMN SANGRIA Serves 1 / Prep 5 minutes Ice 2 fluid ounces brewed Rishi Cinnamon Plum Tea 1 fluid ounce light red wine such as Beaujolais or Pinot Noir 1 fluid ounce plum wine ½ fluid ounce brandy ½ fluid ounce spiced simple syrup (any or a combination of allspice, clove, anise, Splashcinnamon)fresh lemon juice Cubed apples In a wine glass, gently stir ice, tea, wines, brandy, simple syrup and lemon juice; float apples on top. RISHI SEASONALTEAVARIETIES Rishi Tea was founded on the commitment to set the standard for quality and expand the awareness of tea and its rich, inspirational tradition. They offer premium tea and botanicals imported directly from gardens across the world. Organic • Direct Trade • Culinary Inspired 31dibruno.com
Nowatavailableselect di bruno locationsbros. The Franklin 9th Street Bottle ShopRittenhouseWayne
