Culinary Pioneer Vol. III April/May 2022

SINCE 1939

VOLUME III

CELEBRATING A COMMUNITY OF GREAT FOOD & GREAT PEOPLE

IN THIS ISSUE RIBERA Y RUEDA WINES

SPAIN’S MOST PRESTIGIOUS REGIONS FOR RED & WHITE WINES

SCAN TO VISIT US ONLINE

GREETINGS FROM EMILIO

SPRING DISCOVERIES ARE HERE THIS SPRING , we’re celebrating culinary highlights from one of my favorite countries: Spain! As you tour our stores and website, you’ll notice how a certain Spanish essence has permeated all departments. Check out the incredible Cinco Jotas Jamon Iberico, an assortment of spectacular Spanish cheeses, and a prominent feature on Ribera y Rueda PDO wines. (And don’t miss the Chorizo & Manchego Tart in the coffee bar!)

Of course, it just wouldn’t be Di Bruno Bros. without a touch of Italy. Come April, our Charcuterie team will be sampling my favorite brand of sliced Italian meats.

Rovagnati Prosciutto Cotto and Mortadella are as good as it gets. And really, is any day complete without a slab of Mortadella? Don’t forget your Easter essentials– We have a delicious selection of cakes, chocolates and treats for all the loved ones on your list. Ciao!

3rd Generation Owner & VP of Culinary Pioneering @cheesemee33

EMILIO’S SEASONAL DISCOVERIES

Ribera y Rueda PDO Wines

Cinco Jotas Jamon Iberico

Spring in Spain Starts at Di Bruno’s

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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.

VISIT OUR RETAIL LOCATIONS! WAYNE

THE FRANKLIN

ITALIAN MARKET

ARDMORE

COMCAST

RITTENHOUSE

E AS T E R T R E AT S

CLA S EAS SIC T TRE ER AT S

LOISON COLOMBA CAKES A TAS T E O F I TA LY

A N I TA L I A N T R A D I T I O N

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 continue his legacy, managing the company honoring Italian tradition and innovation.

T H E U LT I M AT E

SPRING CHEESEBOARD Blood Orange & Grappa Jam

$6.99/EA Central Moliterno al Tartufo

$39.99/LB

Cave-ripened Cabot Clothbound Cheddar from the Cellars at Jasper Hil

$29.99/LB Fig Salami

$10.99/EA

TOP 8 MUST HAVE’S ON YOUR SPRING CHEESEBOARD Chat with one of our mongers at the cheese cave!

Everything Flatbread

$4.99/EA Viva Leaf Honey Philly Farm Sweetness

$12.99/EA

Grand Cru Surchoix

$24.99/LB Cinnful Cocoa Pecans

$11.99/EA

Host your next social or corporate event at our new event space, BANCA at 6th & Spring Garden.

Reach out to our events team today to pick the perfect stations for your celebration CATERING@DIBRUNO.COM | 215-665-1659 | DIBRUNOCATERING.COM

$4.99/EA CAMPANINI RICES FROM ITALY Authentic rice from the traditional rice-growing regions of Northern Italy.

These celebrated short- and medium-grain rices are delicious and versatile with varieties that hail from Italy’s famed Po Valley.

A go-to brand for professional chefs and home cooks alike, Campanini has been a family-run business for three generations.

PONDINI IN TUSCANY Pecorino Marzolino is a young, certified organic, raw sheep’s milk cheese with a tomato and olive oil-coated rind.

Traditionally made from the first milk production of the Tuscan spring where sheep feed on fresh grass.

The flavors are sweet sheep’s milk, fresh grass, tomato, and olive from the rind—best paired with a glass of Chianti and a slice of rustic bread.

$34.99/L

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F OO D + W I N E P A I R I N G :

SPAIN’S MOST PRESTIGIOUS REGIONS for RED AND WHITE WINES TAKE A TOUR OF SPAIN’S GREATEST WINE REGIONS, COURTESY OF A JAMES BEARD AWARD-WINNING WINE WRITER LAURA WERLIN

THE LAND OF CASTLES & LIONS The flag of Castilla y León bears images of castles and lions – the coat of arms commissioned by leaders several centuries ago.

But the presence of the many castles scattered throughout the region and the symbolic watchful eye of the lion has persisted. Two prestigious wine regions have called this area home, just two hours north of Madrid.

This symbolism does not just represent the name of an expansive region but also a sense of purpose. It explains why Rueda is the place where the first white grape in Spain was bestowed the designation of Denomination of Origin or DO – a sort of government seal of approval mandating that a wine bearing the name Rueda Verdejo may only be made within the designated geographic region. It’s no wonder that Rueda and its signature grape, Verdejo, is Spain’s number one selling white wine. This prestigious designation became official in 1980, and the rest, as they say, is history.

This quote from Castilla y León’s most famous

“Diligence is the mother of good fortune” – CHAPTER XLIII, PART II, MIGUEL DE CERVANTES

author could be applied to many things, but perhaps no more so than to the wine region of Ribera del Duero. Located within Castilla y León – Spain’s largest autonomous region – Ribera is home to more than 300 wineries and 2,300 brands, all of which have an almost singular focus: Tempranillo.

Wine is part of the history here too having been produced for well over 2,000 years. It took a few hundred more years before relatively advanced winemaking techniques would be introduced by the Benedictine monks in the 12th century, but those developments ultimately set the stage for Ribera del Duero to gain Denomination of Origin status in 1982. What has followed is a reputation as one of the greatest and most exclusive wine regions in the world.

RUEDA – LAND OF LIONS & VERDEJO When winemaking began in Rueda around 1,000 years ago, it’s a wonder anyone would have thought to plant grapes in this region of extremes – blisteringly hot summers, bitterly cold winters, and a relatively high altitude.

Happily, the local monks and the Verdejo grape, native to North Africa, arrived in the region at about the same time, and in that grape, the monks

saw possibility where there wasn’t necessarily promise, and perhaps they were thirsty.

Rueda is an area within Castilla y León, Spain’s largest region and Europe’s third. It is a vast expanse of alluvial soils and in much of it, stones and pebbles – lots of pebbles. Given this, it seems unlikely to be home to the prestigious wine areas within it, but a river runs through it, and with that, the key to vibrant vineyards and the wines that come from them.

Most of the vineyards are planted south of the Duero River. Because Rueda sits at an altitude of about 800 meters (2400 feet), and because of its location distant from any cooling sea breezes, it is an arid landscape that nevertheless plays host to oases of verdant vineyards throughout.

The Verdejo that grows on these vines actually makes sense when you think of the scorching region in which they’ve taken root. That’s not so much because it’s easy to grow here. Instead it’s because of the end result. There are few pleasures in life better than a glass of Verdejo on a Rueda summer day — light, refreshing, lemony, almondy, citrusy, and mineral-y – all the desirable characteristics of a quintessential summer wine.

FEATURE STORY

Given this, it’s no surprise that Verdejo is Spain’s number one-selling white wine, though not just in summer. The grape’s many forms of expression – sparkling, clean, crisp, young, aged, oak, unoaked – means it takes what it is given and translates that into the wine the winemaker intends and ultimately the wine drinker will love. It also means that a glass of Verdejo will go with pretty much any type of tapa or other food. One thing is for certain: like the symbolic lioness of the region, this wine stealthily yet sure-footedly makes its way past the palate and into the soul.

RIBERA, HOME TO TEMPRANILLO THE KING OF GRAPES Usually referred to in these parts as Tinto Fino or Tinta del Pais to distinguish it from other nearby tempranillos as well as to highlight the uniqueness of the Ribera del Duero’s unique influence on the grape’s characteristics, the thick-skinned grape is grown in a place of extremes – extreme temperatures, rocky terrain, and high altitudes. Despite these inherent challenges, the reward in Cervantes’s assertion explains why winemakers have chosen to practice their craft here: breathtaking results.

Ribera del Duero translates to the riverbanks of the Duero – the river that cuts a 70 mile (110 km) path through the region. It is a place where castles (“castillos”) dominate the landscape and with those, a reminder of the history that informs not just the wine-growing here but also the importance of the region to the development of the entire country of Spain.

As with most countries that have been around for thousands of years, Spain has a storied history. Castilla y León plays a significant role in that. The Romans ruled the country before the fall of the Roman Empire. The Moors – Muslims from North Africa – moved in and were mostly in control for a few hundred years.

But their Islamist beliefs were at odds with the Christianity of the ruling kings, and conflict followed. Not until the 15th century could the Spaniards claim Spain as their own once and for all.

For good reason, Tempranillo remains king in Ribera del Duero. Unlike other Tempranillos, the grapes here are a darker, more tannic version of their counterparts. Also, because many of the Ribera del Duero vines have been around for decades, they have managed to adapt to the short growing season and develop their fruit

always farmed organically. In Ribera del Duero, sustainability is not a trend. It’s a tradition.

This is just part of what lends Ribera del Duero wines their reputation. Spain’s most expensive wines come from this region and because of that, the bar is high for producers at all levels to create exceptional wines with equally exceptional value. This translates to wines that can be equally at home on the everyday table as they are on the most exclusive ones. When you have a wine region that is as challenging to grow grapes as Ribera del Duero, the dedication by winemakers to make wines at all levels is, by definition, focused and intense – just like their wines.

Perhaps paradoxically, that intensity translates relatively quickly. The result is complex wines with balanced acidity, a backbone of tannins, dark fruit, and sturdy structure.

hand-picked and fermented separately, so winemakers can control the process and understand the best way to make wine from each parcel. While organic viticulture is becoming increasingly popular throughout the wine world, many growers in the region have

luxury. All of this comes at a fraction of the price compared to other super-premium wines from world-renowned regions like Napa, Bordeaux, Burgundy and Piedmont. Ribera del Duero wines can go head-to-head with the wines from any of these regions, but fortunately for Ribera lovers, the competition stops at price.

Same superior-level wines at a lower price?

Score!

EASTER RECIPES

SEEDLESS BLACKBERRY ROSEMARY JAM Seedless Blackberry jam made with local blackberries and a very subtle hint of rosemary. Perfect for lamb or drizzled over sea bass. Also try as a base for a vinaigrette or topping over vanilla ice cream.

FROM THE PANTRY • • • • • •

4 SERVINGS

1 rack of lamb 2 tbsp extra virgin olive oil 2 garlic cloves, crushed 1/2 cup of beef stock 1/4 cup of Eat This Yum seedless blackberry rosemary jam Salt and pepper to taste

INSTRUCTIONS: Heat oven to 450° F. Season both sides of lamb with salt and pepper.

Heat olive oil in ovenproof pan on medium high heat. Sear all sides of lamb until golden brown, about 10 minutes total.

Finish in oven until desired doneness, 10 minutes for medium rare.

Meanwhile, add crushed garlic to pan for 30 seconds.

Add beef stock and jam, bringing to a boil, then simmer until reduced by half.

When lamb is ready let rest for 5 minutes. Slice and drizzle with sauce.

$5.99/EA

CAFFE UMBRIA This artisan tradition results in a flavor experience that is more complex and sophisticated than any of its individual, single-origin parts.

$14.99/E

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$29.99/L

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ROELLI RED ROCK Chris Roelli is a 4th generation Wisconsin cheese maker. A delicious, highly-snackable natural-rind, blue-innoculated cheddar.

$12.99/EA TRADITIONAL CYPRUS HALLOUMI

Meaty, savory, easy-to-fry Halloumi lets cheese be the star of your dinner plate. This delicious frying cheese is similar to mozzarella in flavor but slightly heartier. An easy way to cook Halloumi is to fry slices in a non-stick pan. It will develop a lovely golden crust -- no oil necessary.

A MERI C A’S ORI G INA L

BLACK FOREST HAM

MOLASSES-DIPPED FOR RICH COLOR AND A TOUCH OF SWEETNESS Black Forest Ham is one most famous hams in America, and the style as we know it was created by Ferdinand Schaller nearly a century ago. He knew that the methods he’d learned in Germany for preparing a schwarzwälder schinken, which involved an extended curing process, wouldn’t be able to keep up with the demands of hungry New Yorkers. Putting his charcuterie training to work, he experimented until he settled on a ham that is smoked, then molasses-dipped for rich color and a touch of sweetness. Pair with Bavarian Mustard for a slightly sweet, slightly spicy spread that brings all those nuanced flavors forward.

$14.99/L B

A L EG AC Y T R A D I T I O N

FLOWER POWER What better gift for your mother this year than cheese and flowers?

This stunning alpine cheese from Sennerei Huban is dressed in marigold, rose petals, lavender, and chervil from the fields of Bavaria.

$26.99/L B

Pair it with dark chocolate wedges or ribbons of charcuterie. Its toothsome texture and bold umami punch bring a colorful bite to all your spring get-togethers.

LAKE CHAMPLAIN CHOCOLATES Every bunny in your house will jump for joy when they find one of these organic bunnies tucked inside their Easter baskets. Premium chocolate Easter treats made the Vermont way: sustainably sourced, passionately handcrafted, and truly extraordinary.

$12.99/EA

CLA S EAS SIC T TRE ER AT S

CALABRO CHEESE Calabro’s basket cheese is a tradition that is still made the old fashioned way, by hand.

$7.99/EA

SEND A TASTE OF PHILLY Visit us at dibruno. com/gifts/monthlyclubs and feast your eyes on these delicious monthly clubs.

Our Philly Pretzel Club will please any Philly food lover.

The Taste of Calabria $8.99/EA

T H E S P I CY S I D E O F I TA LY

Traditionally from Calabria region, this hot flat Salame is crafted using only selected pork meat and a local spice blend. Slow-Cured for intense flavor and just the right amount of heat.

Spianata Piccante Sandwich • • • •

6 slices Spianata Piccante 2 slices fresh mozzarella 1 ciabatta roll, sliced Heaping spoonful of tapenade

Tapenade • • • •

1 cup parsley leaves, chopped 1/2 cup olives, chopped 2 tbsp extra virgin olive oil 1 tbsp red wine vinegar

SWITZERLAND’S TASTIEST SECRET.

Switzerland’s tastiest cheese comes to life in the idyllic Alpine region known as Appenzellerland. Only 45 village dairies in Switzerland are behind these nutty golden wedges. Twice a day, farmers bring fresh milk to master cheesemakers, who use their more than 700 years of expertise to transform it into the uniquely herbal spiciness of Appenzeller.

ROVAGNATI EMILIO’S LUNCHTIME FAVORITE IS AN ITALIAN STAPLE BY: HUNTER FIKE

I have a vivid memory of eating lunch in grade school. While my classmates were snarfing PB&Js, I was slowly savoring PB & Nutella. Of course, kids being kids, anything different is subject to ridicule, and for several weeks I was the subject of numerous vituperative taunts.

Slowly, though, they realized that I had managed to work an additional serving of chocolate into my daily allowance, and soon many students were demanding the same of their parents.

We didn’t have a ton of money growing up, but my mom always made sure my brother and I ate well. In high school, when we’d graduated to ham and cheese, she once again upped the ante.

Eschewing boiled or steamed ham from one of the many ubiquitous national brands, mom sent me to school with sandwiches made with Parma Cotta.

Twice baked, marinated with garlic and herbs, and imported from Italy, it was the perfect way to once again set my school lunch apart from my friends’.

It was in high school that I started working for Di Bruno Bros, and Rovagnati’s Parma Cotta quickly became one of my favorite behindthe-counter noshes. Of course, Emilio’s lunchtime sandwiches were a bit more extravagant. “Mee Mee’s Muffaletta” was a behemoth, with generous layers of Parma Cotta, Mortadella, Prosciutto, Provolone, chopped olives and giardiniera stacked between crusty

ciabatta. One day, as we consumed this culinary gauntlet, Emilio explained why Rovagnati’s product is so great.

It all starts, as it should, with healthy and happy hogs. Rovagnati oversees every step of production, starting with land management and the well-being of their pigs. Harvested near their facility, raw meat is never frozen and deboned by hand, ensuring that the meat’s natural tenderness comes through in the finished product. Fresh herbs and garlic are hand-rubbed onto the meat before it’s slow roasted in a brick oven.

The result is succulent and juicy, and honestly, it’s not fair to compare it to other hams in the deli category.

From a culinary standpoint, it stands closer to Prosciutto di Parma than American ham.

While I’ve always enjoyed it on sandwiches, it’s also great chopped up in eggs, or sliced thin and paired with prosecco.

Rovagnati also produces an extraordinary Mortadella. The inspiration for Baloney – so named because it originated in Bologna – Mortadella is a heavenly blend of pork, cubed fat and pistachios. It’s the secret ingredient in the best Italian hoagies, but it’s so much more. Cut a thick slab of it and fry it with eggs for breakfast.

Slice it thin and pair with pistachios and Pinot Grigio. Or hell, just grab a retail pack and eat it at your desk like a true gavone!

Emilio would be proud.

$6.49/C A N

FIRST STATE HAZY IPA PAIRING This is First State Brewery’s Hazy IPA paired to make the perfect picnic bite. To compliment this juicy, citrusy Hazy, we’re starting with a Lemon, Sea Salt and Olive Oil cracker. A crisp slice of Honeycrisp Apple to contrast, layered with Casatica, a buffalos milk bloomy from Italy. The bright, luscious cheese, the apple, and the cracker are all tied together with a dollop of Harissa Preserved Lemon spread. The contrasting textures and flavors are magnificent alongside this local Hazy IPA. Delaware’s First State Brewery crafts small batch beers that rotate in flavor and assortment all of the time. Keeping batches smaller = helps keep the beer as fresh as possible when it gets to you!

There’s always something new and delicious to try.

*ALL FIRST STATE BEERS VARY IN PRICE BASED ON STYLE

FOREVER CHEESE TORTA DI RICOTTA AL LIMONE A classic baked Sicilian confection, this creamy ricotta cake has a wonderfully vibrant and fresh lemon flavor. It’s so good, you’ll be tempted to polish off the entire cake in one sitting.

$16.99/L

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6-pack: $16 12-pack: $28 Single: $2.9

EASTER MACARONS Celebrate any occasion with the best French Macarons from MacarOn Café. From time-tested flavors, like Pistachio, Vanilla, Raspberry, and Chocolate to the seasonal and eclectic, such as Choco Marshmallow and Cherry Blossom.

EASTER ARTISANAL CAKES FROM ITALY Colomba never looked so good. Each fluffy cake contains responsibly-sourced cocoa, fresh fruit, free-range eggs, natural leavening, fresh milk, no preservatives or colorants. All-natural, all delicious.

Flavors Include: Blackberries & Dark Chocolate, Pears & Chocolate, and Apple

SSIC CLA TER EAS AT S TRE

PLEASANT RIDGE STRAWBERRY SALAD Pleasant Ridge is specifically modeled after the french alpine classic Beaufort. It’s a complex cheese from Dodgeville, WI., rich and savory with notes of toasted hazelnuts, a wonderful compliment to the bright flavors of spring in this berry salad.

• • • • • •

4 cups spring mix lettuces 1 cup strawberries, thinly sliced 1/2 red onion, thinly sliced 2 large radishes, julienned 2 grilled chicken breast, sliced 1/2 cup Cinnful Cocoa Pecans, crushed • Pleasant Ridge Reserve, shaved

Prosecco Vinaigrette

• • • • • •

1/4 cup Prosecco 1/2 cup Sicilian Extra Virgin Olive Oil 2 tbsp Dijon mustard 2 tbsp lemon juice 2 tbsp honey Sea salt and cracked black pepper to taste

INSTRUCTIONS Layer salad ingredients onto a plate or bowl. Whisk vinaigrette ingredients together until emulsified. Dress salad, then top with lots of shaved Pleasant Ridge Reserve.

$34.99/L B

IL MOSTRO BIANCO, IL MOSTRO ROSATO, LOVELY CREATURES CABERNET SAUVIGNON Recognized as an international tastemaker and innovator, Vine Street Imports knows no bounds when it comes to great wine. With more than 20 years of experience and relationships across the globe, the team at Vine Street shares undiscovered wines as colorful as the characters who produce them.

$34.99

$21.99

$29.99

$49.99

IT STARTS WITH SUSTAINABILITY Happy cows depend on healthy diets and land stewardship, Sustainability above all else. Original Blue is a California-style blue that’s rustic yet new wave. Made from raw milk and inspired by the natural beauty of the West coast, its addictive flavor is a harmonious blend of sweet milk and peppery finish. Inspired by the sheer natural beauty of the Point Reyes coastal climate and locale, Bay Blue is a rustic-style blue cheese with a natural rind. It is known for its mellow flavor and sweet, salted caramel finish.

Bay Blue Original Blue

$24.99/L B

$27.99/LB

CORO SLICED SALAMI & PEPPERIZO PEPPERONI

$7.99/EA

In a sea of classical sameness, we’re an experimental jazz groove. Unique flavors like Mole and Cardamom & Orange will tell you that our gig is perfectly spiced salumi in unconventionally delicious flavors. Made with all natural, clean ingredients.

MISSISSIPPI MUD COFFEE

100% ORGANIC, HANDCRAFTED COFFEE

Back in 2004, during early morning roasts on the banks of the Mississippi River, Christopher Ruess became obsessed with achieving freshness and flavor in his morning joe. His search for bold (never bitter) coffee inspired the artfully--responsibly--sourced coffee we now know as Mississippi Mud.

$ 13.99/E

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CYPRESS GROVE HUMBOLDT FOG THE ORIGINAL AMERICAN ORIGINAL

Conceived in a dream (yes, really!) by founder Mary Keehn, this masterpiece paved the way for soft-ripened goat cheese in America. Each handcrafted wheel features a distinctive ribbon of edible vegetable ash and notes of buttermilk and fresh cream.

$29.99/L

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CINCO JOTAS IBÉRICO HAM, TRUE CRAFTSMANSHIP BY: AMANDA BERNHARDT

Tradition, quality, and preservation.

All of which perfectly describes our newest culinary treasure: Cinco Jotas Iberico ham. Since 1879, Cinco Jotas has been carefully and artfully curing Iberico ham in the time- honored tradition that generations before them had mastered. Their approach yields some of the most complex, rich, and absolutely decadent Iberico ham that we have ever tasted.

For Cinco Jotas, it all begins in the meadows of Jabugo, a small municipality of two thousand inhabitants in the rolling hills of southwestern Spain’s Andalusia. Here the perfect microclimate exists for the Dehesa, or meadows, that the black- footed Iberian pigs happily and leisurely graze upon. All of Cinco Jotas’ herd lives free range from the time they are two months until their full maturity of eighteen to twenty-four months. For a higher yield and heartier stock, a good deal of producers will use a mixed- bred Iberian pig for their hams. Cinco Jotas ensures their herd are one hundred percent black footed, purebred Iberian pigs and proudly places a black label certification on each of their products.

While meandering the Dehesa, these purebred hogs feast upon readily available berries, roots, wild mushrooms and herbs, nuts, and lush grasses- their diet is completely

natural and found in the wild. However, it’s their dietary enhancement during the highly anticipated Montanera season from October to March that make the flavor of Jamon Iberico infamous. This is when the herd can feast upon rich, sweet holm oak acorns during their long, meandering strolls through the meadows of Jabugo. Iberian pigs can eat up to fifteen pounds of acorns in a single day during Montanera season, providing a diet rich in carbohydrates needed to enhance the texture and flavor of Cinco Jotas ham.

The curing process remains little changed for Cinco Jotas since it’s inception in 1879.

Before curing, each leg is carefully sculpted to ensure the proper allocation of fat to muscle and checked thoroughly for quality.

From there, it is carefully bathed and buried in Atlantic Sea salt by hand and hung to air dry in Cinco Jotas’ cellars. Here, these legs are carefully aged in a natural climate at an altitude of two thousand feet that is uniquely and perfectly attuned to the temperature and humidity needs of curing Iberico ham.

Throughout the five-year curing process, these legs are checked daily by Cinco Jotas’ cellar masters before reaching the calador, a deeply experienced curing master who can identify quality purely based upon their sense of smell to identify the optimal state of maturity for each leg.

Trained by Cinco Jotas’ master carver, Raul Garrido, our team is proud to present our carefully selected assortment of Cinco Jotas Iberico ham: Cinco Jotas 100% Acorn- fed Lomo - Traditionally used to make Iberian sausages, this loin cut is known for its tender texture and fine marbling Cinco Jotas 100% Acorn-fed Presa or Paleta - Heavily marbled and rich, this shoulder cut is highly prized for its depth of flavor and earthy aroma Cinco Jotas 100% Acorn- Fed Ham - Silky texture with a luscious, rich finish and intense notes of toasted nuts and sweet fruit.

Cinco Jotas 100% Acorn- Fed Bone- In Ham - The diamond of our offerings, with notes of acorn, thyme, and toasted hazelnuts. The most deeply and intensely flavored Iberico ham we’ve tasted.

A CASUAL DINING EXPERIENCE OF SMALL PLATES, CHEESE & CHARCUTERIE, AND PIZZA ALLA ROMA. ENJOY SEASONALLY-FLAVORED SPRITZES, CREATIVE COCKTAILS, LOCAL BEERS AND EXCLUSIVE WINES.

UPSTAIRS AT RITTENHOUSE

AT WAYNE, PA

1730 CHESTNUT ST 2ND FLOOR,

385 W LANCASTER AVE, WAYNE,

PHILADELPHIA, PA 19103

PA 19087

$49.99/E A BOTTLED IN BOND STRAIGHT, MONOVARIETAL, EXTRA VIRGIN OLIVE OIL One Tree. One Producer. One Olive Species. One Origin Grove. One Harvest Season. One Milling Craftsman. Bottled Green. Never Blended. First Press Cold Mechanical Extraction. Origin Grove Over 500 Years Old. Tree to Cask In Under 12 hours. Single Grove Traceability

DI PARMA TANARA PROSCIUTTO

Pig, salt, air, and time–the only ingredients you’ll find in this luscious DOP-designated Prosciutto di Parma. While most producers will settle for aging their meat 400 days, Tanara ages its prosciutto legs for more than two and a half years with a healthy dose of sea salt and air from the Parma hills. The result makes its texture divinely supple.

$49.99/L B

SMOKIN’ GOAT, CABRA AL GOFIO, AND MAXORATA WITH PIMENTON Made with Majorero goat’s milk, each cheese showcases rich culinary traditions and ingredients of the Canary Islands, with cornmeal (Cabra al Gofio), pimenton (Maxorata), and a gently smoky flavor (Smokin’ Goat). Crafted by a family-run dairy using local milk.

$19.99/LB $19.99/LB

$17.99/LB

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