Culinary Pioneer Vol. I

CULINARY PIONEER SINCE 1939

VOLUME 1 INAUGURAL ISSUE

CELEBRATING A COMMUNITY OF GREAT FOOD & GREAT PEOPLE

VISIT US ONLINE: DIBRUNO.COM

Hello and welcome to the inaugural edition of the Culinary Pioneer, a magazine we’ve put together to share with beloved guests on a bi-monthly basis. Here we bring together the incredible community of purveyors, artisans, food lovers, and team members to celebrate all things delicious food, storytelling, recipe sharing, and the incredible culinary ecosystem in Philadelphia and beyond.

Each issue we’ll introduce our latest discoveries, seasonal favorites and highlight some of our essential classics. You’ll meet some of our most treasured makers and purveyors, and get a peek behind the curtain of what it’s like to be a culinary pioneer!

HOLIDAY GREETINGS FROM EMILIO 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.

MAKE THE SEASON BRIGHT THE PINNACLE OF HOLIDAY CHEER

Victorine de Chastenay Cremant de Bourgogne Made just like Champagne but not IN Champagne, a dry sparkler of Pinot Noir, Gamay, Aligote and Chardonnay.

Elegant bubbles scream for a decadent creamy cheese pairing to cut through.

$29.99 /EA

VISIT US ONLINE: DIBRUNO.COM *Products here are not sold in all stores. Alcohol sold in store only. Pricing may change.

NEW TO THE DI BRUNO FAMILY We developed a new and improved recipe that would make our Nonna proud: we use imported Italian tomatoes, fresh basil, savory garlic and other premium ingredients.

– COMPLEMENTS YOUR FAVORITE PASTA, MEAT, & SEAFOOD DISHES!

$7.99/EA

Mitica Honey

$6.99/EA

Vera Pasta

$4.99/EA

Fermin Iberico Salchichon

$7.99/EA

Cannoli

$6/EA

BUILD THE ULTIMATE

HOLIDAY CHEESEBOARD CHEESEBOARD Cinnful Cocoa Pecans

Manchego 1605

$26.99/LB

$11.99/EA

Dardimans Fruit Slices

Les Trois Petits Cochons Pate De Campagne

$5.99/EA

$15.99/LB

We have everything your holiday cheeseboard desires.

Chat with one of our mongers at the cheese cave!

Speck

Colston Bassett Stilton

$19.99/LB

$29.99/LB

Wildwood Chocolate Bar

$13.99/EA

Freshly Cut Honeycomb

$14.99/EA

DELICIOUS DISCOVERIES...

FROM AROUND THE CORNER TAIT FARM PRESERVES PENNSYLVANIA

A lot of fruit, a little sugar. Over half a pound of fresh fruit in each locally produced jar!

Made with a small amount of organic cane sugar, these spreads are simply the best spread on toast or paired with cheese.

$9.99/EA PHAEDRA ANCIENT GROVES OLIVE OIL GREECE

Hand-picked, single-tree olives that go into Phaedra Extra Virgin Olive Oil have flavor no other oil can match. Each drizzle promises a buttery bite that’s herbaceous, aromatic, and mellow.

$49.99/EA CAFFE UMBRIA SEATTLE

Light roasts are known for their incredible balance of boldness and subtle sensibility.

Leone toes that line of complexity–smooth brown sugar and vanilla flavor matches subtle notes of apricot and huckleberry. It’s unlike any blend you’ve had before–a musttry for coffee enthusiasts.

$13.99/EA

TO AROUND THE WORLD

...AND INTO YOUR PANTRY

VENCHI CHOCOLATES ITALY

In the 1800s in Piedmont, Italy, Silviano Venchi started making chocolates in his shop at just 16 years old. The shop soon became one of the best known in town due to Venchi’s appreciation of traditional and exceptional quality of ingredients.

$19.99/EA SMOKED GOUDA & BEER CHEESE SPREAD WISCONSIN

From our private label collection, it’s a nod to traditional beer & cheese spreads. We’ve blended a splash of brown ale, nutty smoked Gouda, and slightly sweet pimentos to create a creamy, addictive treat.

$6.99/EA AMARENA CHERRIES ITALY

Amarena cherries pose the perfect counterpoint to any savory or salty component - think duck prosciutto, goat cheese, Jamon Serrano, pistachio— and have just enough acidity to cut through the fat with sweetness to counter the salt. Also, cocktails and chocolate cake will never be the same.

$12.99/EA

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: Kennett Square Mushroom Strudel Truffle Scented Arancini Spanikopita Jumbo Lump Crabcakes Herb & Mustard Crusted 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: Apricot Glazed Salmon Roasted Beets Mashed Potatoes Sautéed Green Beans Whisked Mini Pumpkin Pie* *Available in the bakery section

ROMAN STYLE PIZZA BY THE SQUARE OR HALF TRAY!

SEND A TASTE OF PHILLY

Upstairs at Rittenhouse or at Bar Alimentari in Wayne!

Feast your eyes on these delicious monthly clubs sure to make everyone smile at dibruno.com/gifts/monthly-clubs.

– Our Philly Pretzel Club will please any Philly food lover.

VISIT US ONLINE: DIBRUNO.COM

PIG. SALT. AIR. TIME.

TANARA PROSCIUTTO DI PARMA, AND THE VIRTUE OF PATIENCE

“It is the time you have wasted for your rose that makes your rose so important.” This quote from The Little Prince is as applicable to ageing Prosciutto as it is to anything else. It is a reminder that time spent nurturing something is never time “wasted,” while serving as a testament to the fact that some things simply cannot be rushed.

Prosciutto di Parma is one of those things.

Our newest discovery is the oldest prosciutto we’ve ever offered, a 30-month variety from Tanara Giancarlo Spa. Tanara Giancarlo Spa was founded by Giancarlo Tanara in Langhirano, Parma, in 1954. For point of reference, that

predates the Consorzio del Prosciutto di Parma, which is the governing body overseeing and approving every ham that earns the Prosciutto di Parma seal.

Today, Giancarlo’s son, Paolo, serves as the master prosciuttificio, and inspects every single leg before submitting it to the consortium for approval. This generational, inherited level of craftsmanship that can only be acquired through years of practice and immersion. Like Prosciutto itself, the ability to cure Prosciutto is an art form honed over time.oshor Prosciutto di Parma, the sweet, silky king of Italian hams, is made with only four ingredients. And only two of those ingredients – pork and salt – are physical.

Indeed, it is hard to imagine how one of the crowning achievements of Italian cuisine can be comprised of so little.

Not only do these pigs graze on the pastures of Parma hills, but they’re fed the whey of one of Parma’s most prized ingredients: Parmigiano Reggiano. This imbues the ham with as much “taste of place” as possible, and makes them the prime choice for Prosciutto di Parma production.

Terroir starts with the land. What is growing there? What do the pigs graze upon when they’re in the fields during the day? Somewhat surprisingly, the presidium that governs Prosciutto di Parma allows for hogs from across northern Italy and as far south as Tuscany to be used in their product.

As it turns out, the answer to that is definitively “yes.” This ham, in all honesty, rivals Jamon Iberico from Spain. It still eats with the delicacy you’d expect from Parma, but the flavors are richer. It’s nutty, a bit fruity, with sylvan undertones of the Apennine terroir. Simply put, it’s the best Prosciutto we’ve ever sold, and we’re proud to celebrate this discovery with our customers.

But we believe, and the most old-school producers insist, that the best Parma hams are made with real Parma hogs.

Parma

Until now, our oldest Prosciutto was the 2-year Black Label Reserve from Greci & Folzani, itself aged twice as long as the law requires. But does another six months really make that much of a difference?

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

VISIT US ONLINE: DIBRUNO.COM

M THE

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DB TEST KITCHEN Savoury bites for gatherings of any size

Brie Baked with Cinnful Cocoa Pecans & Berries • 1 wheel of brie, try Karlie’s Gratitude from Arethusa Farm • 1/2 cup frozen berries (try cranberries) • 1/3 cup chopped Cinnful Cocoa Pecans • 2 tbsp honey • 1 sprig of rosemary for garnish • 1 baguette, sliced

Heat oven to 350 F. Place brie in a small oven proof bowl. Using a knife, score brie with both horizontal and vertical cuts. Place cranberries on top and bake for about 15 minutes or until the cheese is warm and gently bubbling. Remove brie from oven and top with pecans and honey. Garnish with rosemary and serve with baguette slices.

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Fondue • 32 oz. Gruyere • 4 oz. white wine • 6 whole cloves of garlic, cracked • 2 tbs. unsalted butter • fresh, cracked peppercorns • crusty bread, cut into large cubes for dipping • DB White Truffle oil for dipping Heat oven to 350°F. Heat cubed Raclette and wine in the fondue pot for about 30 minutes, until completely melted. Sauté garlic in a pan with butter over low heat until crispy, but not burnt.When the fondue is melted and bubbly, stir in garlic cloves and black pepper just beforeserving. Enjoy with bread and olive oil for dipping.

Benton's Bacon & Brussels • 1 lb Brussels sprouts • 3 cloves garlic, finely minced • 1 tbsp apple cider vinegar • 4 oz Benton’s bacon, finely diced • 2 tbsp. maple syrup • 2 tsp. kosher salt • Freshly ground black pepper Heat oven to 400°F. In a non-stick pan crispen bacon. Remove bacon and turn off heat. Place sprouts in a bowl. Toss with garlic and apple cider vinegar. Add sprouts to pan and tossin reserved bacon fat. Sprinkle with salt and black pepper. Roast sprouts for 15 minutes and stir. Return to oven for another 13 minutes. Then toss sprouts aggressively to loosen up outer leaves. Stir in bacon and maple syrup.

Roquefort & Pear • 1 Asian pear, sliced • 1/2 cup Cinnful Cocoa Pecans • 4 oz. Carles Roquefort, or your favorite blue cheese

VODKA CURED SALMON & CAVIAR DEVILED EGGS Elevate deviled eggs with a touch of salmon and caviar

PETROSSIAN CAVIAR NEW YORK

Petrossian is the unrivalled global king of caviar, available exclusively at Michelin star restaurants and a handful of specialty retailers. They work with small family farms around the world, ensuring that they can always select only the best of what’s around.

Allow one of our associates to walk you through the full assortment.

$79.99/EA - $210/EA

CARPIER SALMON SPAIN

The center cut of the center cut, this is the filet

mignon of salmon. Hailing from the Faroe Islands of Spain, it’s gently smoked over pine wood, resulting in an exquisite flavor. Best served sliced sashimi style with excellent soy sauce, or topped with caviar.

$39.99/EA

DI BRUNO + FRIENDS WINE COLLABORATIONS GET THE BUNDLE FOR $109.99

COLLABORATION #1

dried, dark red and blue fruits balanced by wild clove & sage.

COLLABORATION #2

COLLABORATION #3

white strawberry, nectarine, lilies, lemon thyme & dandelion.

lemon verbena, pineapple, sea salt, papaya & star fruit.

VISIT US ONLINE: DIBRUNO.COM

HOLIDAY GIFTING WINE LOVER’S Collection

Does all cheese go with wine? Yes. But do certain cheeses go better than others? Absolutely!

These are a few of our most versatile, go-to pairing cheeses to enjoy with whatever style of wine is being enjoyed.

VI DIBRU SIT NO.C OM FOR O UR FU LL SELEC TI OF G ON IFTS!

ITALIAN MARKET Gift Crate

For the last 80 years, our Italian Market store has been tucked into 930 S. 9th Street. Warm, vibrant, and delightfully cramped with delicious goodies ceiling to floor, our original location houses a cheese cave, antipasti bar, charcuterie station and fifty 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.

South Philly Rowhome

GINGERBREAD KIT Few things are more magical than the glimmer of holiday lights strung throughout the neighborhood.

Send this whimsical gift and help them recreate that holiday cheer in the comfort of their own kitchen. This Gingerbread Row Home from Philly’s Mighty Bread Co. is a magical way to share South Philly charm, even if the ones you love are far from 13th Street.

VISIT US ONLINE: DIBRUNO.COM

ITALIAN CLASSICS CAMPARI BALSAMIC

This divine nectar is the embodiment of exquisite Italian cuisine: simple, premium ingredients produced with uncompromising methods. Campari is aged for 15 years in oak barrels, resulting in a complex, syrupy vinegar intended for drizzling over aged cheese, like Parmigiano Reggiano. Serve after dinner, before dessert, with a glass of prosecco.

$49.99/EA

PARIMIGIANO REGGIANO CRAVERO Giorgio Cravero selects cheese made on a single farm - not a cooperative like most Reggiano - and ages it up to three years in his state of the art cheese cellars in the Piemonte. At once soft and crunchy, sweet and savory, and warm and toasty.

$29.99/LB

VIRTUAL PRIVATE EVENTS

Our virtual events packages include a gift box of your choosing plus a guided tasting and pairing session hosted by a delightful Di Bruno Bros. cheesemonger.

Wow your clients and colleagues! Book today by calling 215-599-1363 and press 2 for Corporate Gifting, or email corporate@dibruno.com.

Di Bruno Bros. has been bringing people together around food for over 80 years, now let us host your next event in a 3000 sqft historic former 1800’s bank at 6th & Spring Garden.

DIBRUNOCATERING.COM/BANCA BOO K YO HOLID UR EVENT AY W US TO ITH DAY!

VISIT US ONLINE: DIBRUNO.COM

Rooted in family tradition, Tranquillo Loison first opened a bakery in Costabissara in 1938. Over the past 75 years, his family has steadily built the brand into one of the most respected in all of Italy. Today, his grandchildren manage the company in a waythat is both traditional and innovative.

VISIT OUR RETAIL LOCATIONS!

WAYNE ARDMORE

THE FRANKLIN COMCAST

ITALIAN MARKET RITTENHOUSE