VOLUME 4 - APRIL 2015

Culinary PioneerTHE

A MONTHLY GUIDE TO YOUR NEXT FOOD ADVENTURE

Eating

What We’re Eating This MonthFresh harvests, bright colors, crisp flavors, and zesty herbs. We can’t wait to get spring on our plate and eat it up.

Dreams Do Come True: Spreadable SalumiNDUJA ARTISANS (EN-DOO-YA), CHICAGO, ILCured, spicy, spreadable salumi inspired by true, Calabrian flavors. Father and son duo Tony and Agostino make up the Chicago-based Nduja Artisans and bring five generations of salumi to the table. Famed Calabrian peppers combine with Mediterranean sea salts to create flavors perfect for eating up with a crusty baguette, brushed on fish or meat, in your pasta sauce, with fried eggs, and with fresh burrata. Or enjoy by the spoonful—we won’t judge!

DI BRUNO BROS. — THE CULINARY PIONEER APRIL 2015

THE CHEESE

THE MEAT

Traditional Radiatori!

Traditional Penne!

Fresco! Fresco! Fresco!FRESH CHEESES MADE TO BRIGHTEN ANY MEALJacobs and Brichford Everton: CHEESE FROM THE HEARTLANDAn Alpine-style cheese made in the heart of Indiana, this is a bold cheese with a springy twist. The image of fat, happy cows grazing on bright green grasses should come to mind when you taste it —perhaps with a fresh salad, a crisp white wine, or a delectable bite of smoked salmon.

Laura Chenel Crottin: SO FRESH AND SO CLEANMade in Sonoma County, California and modeled after a traditional French cheese, these little buttons of goat cheese are pillows of creamy goodness.

Laura Chenel Taupinière: NEXT-LEVEL GOAT CHEESEAn ash-coated delight with a tart flavor and a chalky paste. Ash coating is an ancient practice involving vegetable plants reduced to ash to protect cheeses before the fridge was invented!

Onward, spring! You are delicious.

LAURA CHENEL CROTTIN

JACOBS AND BRICHFORD EVERTON

LAURA CHENEL TAUPINIÈRE

Traditional F

usilli

!

DI BRUNO BROS. — THE CULINARY PIONEER APRIL 2015

NAVARINO ELEON OLIVE OIL, A TASTE OF GREECEPicture it... Fresh off the coast of Greece, Eleon tastes like spring was drizzled all over your plate. Made from a single olive type, these hand-picked olives come from trees centuries old and are made into an oil, perfect with a crusty baguette or tossing into a salad. It’s delightfully fruity, with notes of freshly-cut grass and a kick of spice.

DAILY GREENS ORGANIC COLD-PRESSED JUICEDaily Greens founder, Shauna, is on a mission to bring delicious, invigorating juices to the world. With six pounds of fresh, certified organic produce in each bottle—invigorated you shall feel! Proceeds benefit the fight against breast cancer, of which Shauna is a survivor. Cheers to a great mission!

THE FINISHING TOUCH

THE ULTIMATE REFRESHER

SIMPLEFresh

N AT U R A L

Italian Methods, Locally Produced.From West Chester, PA, to Tuscany, Italy and back again, Chef Joe D’Andrea brings Italian pasta traditions to our home state of Pennsylvania. With flavors from sophisticated Northern Italy, to the rustic, bold South—Vera Pasta is all about fresh flavors, with a twist.

Sp

icy Garlic!

Traditional Radiatori!

Spinach Penne!

Traditional Penne!

Tomato

Basil Radiatori!

Trad

ition

al Rigatoni!

VERA PASTA:

FRESH PIC:@blakeizaiah says: Couldn’t possibly leave Philly without one last stop at Di Bruno Bros!! Definitely my favorite find here—everything is so fresh & delicious! #dibrunobros #Philadelphia #Philly #food #lunch #berries #coffee #redeye #prosciutto #sandwich #travel #eastcoast

CHAT CHEESE WITH US! @DiBrunoBros

#thecheeselife

Culinary Pioneer

DISCOVER ALL OF OUR DELICIOUS LOCATIONS: THE ITALIAN MARKET • RITTENHOUSE • THE FRANKLIN • THE COMCAST CENTER • ARDMORE FARMERS MARKET CATERING: FULL SERVICE & DROP-OFF • DIBRUNO.COM

INSTAGRAM PIC OF THE MONTH

C H E E S E n e w s

GRILLED CHEESE MONTH!

April isTHE TRADITIONAL,

DeliciousO L I V E S P O O N S W E E T

The smell of grilled cheese is in the air!

We celebrate grilled cheese as a way of life, and love that there’s a

whole month dedicated to these melty, soul-satisfying creations.

Salty or savory, meaty or super cheesy —we love all our grilled cheeses equally. This month

we’re introducing the “Porchetta ‘Bout It” and melting up creamy asiago fresco with porchetta and Nduja spread (see page 2 for more on that), all on a

Philly Muffin.

Swing by our shops to grab one or “DIY” your own masterful grilled cheese with

recommendations from our mongers. They’ll

always throw in a grilled cheese game-changer.

Happy grilled cheesing to all!

Traditionally offered as a gesture of hospitality, spoon sweet is a syrupy Greek snack made from local fruits and flavors, for hosts to offer their guests alongside a cold glass of water. This particular Spoon Sweet is made with almonds and Kalamata olives, in syrup made of fresh orange juice, wine, honey, and fresh herbs and spices. This sweet treat is produced by artisans along the Grecian coast of Navarino.

WAYS TO ENJOY:• Drizzled on a soft, creamy Brie • As a salad dressing• As a topping over savory and sweet dishes• As a dessert served with Greek yogurt