Anthony’s Gelato

Part of the Italian Market for over 70 years. A neighborhood favorite in the Italian Market for its highest quality goods, exceptional customer service and attention to detail. A family-owned business spanning generations. Sound familiar? Well, we shouldn’t be the ONLY folks you’re thinking of… Anthony’s Gelato, now being served at Di Bruno Brothers, shares
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Why America is Awesome!

(Read this article to find out how to save 20% off one of our great products). America is a product of its heritage. A hodge-podge of hundreds of different ethnicities, religions and beliefs. The same can be said of the beers and cheeses being produced in the US. Interestingly enough, only a few true originals
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It’s Comcastic!

By Amanda Ruzann Mother Nature’s been playing tricks with us this winter. We think we’re getting a taste of the springtime to come, and then boom – back to 35 degrees, chilly, and windy. Let’s face it – we have a little while before the balmy weather we all want. When you’re done your work
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River & Glenn Duck Prosciutto, Cured to Perfection

by Angelo Colavita Among the vast array of cured hams in the charcuterie department… Among the salami, the sausages and soppressatti… Beyond the realm of confit, rillette and foie gras, lies the tender, savory, totally organic and locally-produced Cured Duck Breast (or “duck prosciutto”) from the Warminster-based artisans at River & Glen. Drawing from organic
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God Bless America and Its Cheese

by Jordan Rock This is a perfect time to love America. Goodness knows she needs it right now. Even during a devastating economic downturn, we can find some joy in a few things: We are about to inaugurate our first African American president. The Super Bowl is right around the corner. And most importantly (to
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The Stone Crab: Florida’s Horn of Plenty

By Steven Mayer The Stone Crab, or Menippe mercenaria, is a crustacean native to the western North Atlantic Ocean. Typically found off of North America’s eastern shores, Florida is the not-so-secret locale where the best tasting stone crab specimens can be found. This crab is known for its prized pincers; speckled orange claws with black
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Good Morning, Philadelphia!

by Amanda Ruzann Philly’s an amazing place in the early morning. When I step off of my bus at 17th and Chestnut and head north, the sky is still dark, but I can almost hear the low-pitched hum of a scene about to explode into a cacophony of urban hustle and bustle when the sun
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Pasta as it Should Be

by Mike Ferraiolo Growing up Italian in South Philly, you could rest assured that at least three times a week there would be pasta on the table. Of course, my mother was half Irish so we only ate it twice a week, but we won’t hold that against her because she made a mean batch
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Pizza as it Should Be

by Maggie Hochberg If you’re anything like me, you love pizza. And if you’re anything like me, you feel like a fat slob after you eat a healthy slice (or so). Well, fret not, dear reader, for it is my pleasure to inform you that there is hope yet of being able to enjoy some
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