As time carried on and the world became a smaller place, supermarkets began to encroach on Danny and Joe’s humble neighborhood. Recognizing this new business dilemma, Danny and Joe once again relied on their entrepreneurial spirit and gut instinct to find a solution. The answer arrived as Danny broke into a 200-lb wheel of cave-aged Emmentaler while vacationing in Switzerland. The irresistibly complex structure of this cheese produced by Swiss artisans gave Danny the idea to complement the Di Bruno Bros. practice of celebrating great people by celebrating great food.

Fueled by their new culinary pioneering spirit, the Di Bruno Bros. committed all their energies into explaining to their customers the merits and history of new cheeses like Parmigiano Reggiano and why it surpassed the infamous green can of ambiguously labeled (and frightfully shelf-stable) “Parmesan.” Customers took notice, and Di Bruno Bros. quickly became recognized locally and beyond as Philadelphia’s destination for culinary enthusiasts.

Danny and Joe grew old and proud of both of their countries and their business. Soon, two young nephews—Emilio and I—began to toy with the idea of taking over the family business. We were young and enthusiastic. Just like Danny and Joe, we decided to go with our gut instinct and expand. The time was right. The Food Network was entering homes everywhere, and Philadelphia was in need of gourmet food establishments to serve visitors of the new Pennsylvania Convention Center. When we were ready, we took a jump and opened our doors to Center City at a brand-new Rittenhouse location.

With a fully functioning market, and the original 900-square-foot shop now up and running, things moved quickly. We were celebrating great people, great food, and now great business. Our company of 23 employees grew at an exponential rate to almost 275. With this growth came a new form of leadership that fit our culture: servant leadership. Servant leaders prioritize the needs of their colleagues and those they serve. Very humbly, they lead by serving.

Born into the Di Bruno family, we were raised to serve our customers and our community. Influential business minds such as Danny, Joe, Aunt Rita, and others imparted their intuition and knowledge on us any chance they had. We soaked everything up like sponges, and when the time came, we used that information to best serve our employees. Now, as we have expanded to four retail locations, an import and e-commerce warehouse, and a commissary kitchen, we still practice servant leadership to keep the ideals of Danny and Joe alive.

The community of Philadelphia and the specialty food community have equally influenced us in our journey. Companies such as Zingerman’s and Neal’s Yard Dairy inspire us daily to continue our ongoing mission of culinary pioneering. With a true reverence for our friends and colleagues across the country and world producing amazing quality products, we stock our shelves with their food. From decadent truffle honey slathered on a piece of Brie de Normandie, to Salami di Abruzze sliced so thin you can see through the fat pockets, we love what we do. Our employees are constantly looking for the next best pairing of a new cheese coming in from the Caves of Jasper Hill and accompaniments from around the world.

When we do find a perfect pairing, there is a celebration, and we share our culinary pioneering with our customers. This is the reason we come to work every day and are so proud of holding up the legacy of Di Bruno Bros. This is why we celebrate great people, great service, and most importantly. . . great food. We hope this book brings you a little closer to the people you love as you plan your next graduation party, holiday meal, or family gathering. Thank you for letting us celebrate with you.

—William Mignucci, Jr.
President, Di Bruno Bros.