Alpine Week

Alpine Week at Di Bruno’s!

Join us at Rittenhouse, Ardmore, & Franklin stores on NOVEMBER 9th to 15th from 11am – 2pm The Alps are the largest mountain range system in Europe, stretching through such prime cheese-making countries as France, Germany, and Switzerland. All summer, small herds of cattle graze the lush, grassy mountains. Their sweet, herbaceous milk is then

Colatura Recipe

Recipe: Pasta with Capers and Colatura

by Leslie Uhl, CCP Consider our Merchandising Team here at Di Bruno’s the Lewis and Clark of food exploration. We have a duo of product-wranglers (Lindsay A. and Hunter F.) who scour the earth for only the most incredible culinary delights, oddities, rare gems, and undiscovered delicacies of the world.  They are the Food-iana Jones

Dietz And Watson

Dietz & Watson Meat-spiration

by Leslie Uhl, CCP Is there such a thing as gourmet lunch meat? Good question, self.  Let’s explore the idea… First let’s talk about the word “gourmet”.  Literally.  It’s a noun AND an adjective, the Webster’s definition is “a person who enjoys and knows a lot about good food and wine”.  It starts with a

Ask a Monger 2

#AskAMonger: Second Slice

Our talented and warm-hearted cheesemonger Joe answers your cheesiest questions! What is best for French onion soup? Thanks. “I love big, beefy, melty Alpine cheeses with French Onion Soup!  Of course, the classic cheese would be Gruyere.  However, Comté (sort of French Gruyere), Appenzeller, or Fontina would be great too!  Our stores carry several Alpine cheeses year-round for


BUFFALO WEEK! The Buffal-Faux Wing

BUFFALO ANARCHY! No more cooking, traditions out the window — we’ve gone BUFFALO WILD! In celebration of National Salami Day on September 7th, we’re making a buffalo pairing that writes a sonnet of flavor in ode to the classic buffalo wing. A delectable, spicy salami from Indianapolis meatery Smoking Goose aptly named the Delaware Fireball, with a