Cooking in the Wild!

We’re cooking in the wild with Certified Cheese Professional, Amanda B.! Camping doesn’t have to mean eating baked beans out of a can or having a granola bar for every meal. Amanda, cheesemonger and manager of the Franklin location, has opened our eyes to the world of inspired outdoor eating. She fills us in on
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Summer Corn, Di Bruno Style with Prosciutto & Truffle

There’s nothing like a refreshing ear of corn during the summer months! Try our version of Corn on the Cob! Things You’ll Need: • Fresh ears of corn • Truffle Tremor cheese (about 1/4 to 1/3 lb. for two ears of corn, depending on one’s love of truffle!) • Prosciutto (about 5-6 slices per ear of corn) How
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San Pellegrino Cocktail Recipe—”The Classic Italian”

Cool down on these crazy, hot and humid days! Mix one of our favorite Italian drinks, San Pellegrino Italian sparkling beverage, with some gin and prosecco for a cocktail you won’t soon forget! THE INGREDIENTS – 1.5 oz. Gin – 3 oz. San Pellegrino Limonata – 3 oz. Prosecco – a sprig of rosemary (if desired)
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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
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