9 replies to this topic

[buttercup]

I used to live in Philly and would get these olives from DiBruno's or the other large cheese shop. I am thinking about the one that has the olive bar in the middle and the line to the counter wraps around the olive and other stuff bar. (Where has my memory gone?!?) I would get these large vibrant green olives Ceringola(sp?) there. An amazing texture.

If any one has had these, I am wondering if my memory is making them better than they are?

I am currently eating these small french unpasteurized olives that I will not try to share the name of due to my current spelling handicap. But I am wondering if I should take a trip up to Philly to get some olives and eat a bunch.

[rlibkind]

I think you mean Claudio's which has a wider store than diBruno's, where the olives are between the customer and the counter.

Yes, the cerignola olives (and I'm not certain of the spelling, either) are wonderful. But then, to paraphrase the old song from Finian's Rainbow, when I'm not near the olive I love, I love the one I'm near. Except for the pitted California ripes from the can.

[mrbigjas]

buttercup, the answer you are looking for is yes, you absolutely should take a trip up to philly and get some olives and eat a bunch.

btw, the difference between claudios and dibrunos for me today:

claudios: five people in the store, four behind the counter, and 20 minutes later i bailed without buying anything because i got bored waiting

dibrunos: 20 people in the store, four behind the counter, and five minutes later i left with what i wanted.

just sayin.

[buttercup]

I am thinking that it was Claudios by the description. At DiBrunos, if I have not confused the two, I have been frustrated by the railroad lay out and when, at least when I was there, the tour groups that would pack in and interrupt my attemt to find a new level of bliss.

I so miss Philly on so many levels. I would spend so much time with people who really had a concept of the food they at hand. I went to the cheese place at the Eastern Market in DC and the guy was heavily selling a standard smoked gouda. He had no clue what I was talking about when I was trying to describe the little crunchies in an aged gouda.

If you go below South St. into the marble area, you can get spare cuts of 12 X 12 inch slabs of marble or granite. I paid, I think about $6 a slab. I bought four tablets and I use them for cheese and other things. They a distinctive look that most of the serving pieces for this genre do not have.. it is simple, yet it over-rides a lot of run of the mill pieces that you pay a lot more for.

Dc is good and we have famer's markets, but food shopping at the markets in Philly is an experience that I dearly miss.

[rlibkind]

claudios: five people in the store, four behind the counter, and 20 minutes later i bailed without buying anything because i got bored waiting

I haven't had that problem. Was this a once-only occurence or has it happened frequently?

[MysticMilt]

I've been to both stores numerous times, and DiBruno wins over Claudio's every time. DiBruno's service and the cheese selection have always been a step above, even when they're packed. Having said that, I will admit that I haven't focused on how their olive selection compares, and I will say that Claudio's does seem to have some stuff that DiBruno doesn't, like the dried beans and whatnot. And also: Claudio's has the new mozzerella factory, which is fantastic. But given a choice between the two? My heart belongs to DiBruno, every time.

Back on topic: Buttercup, I'm not sure where you are in the D.C. area, but if you're anywhere near one, you might try Wegman's. They have an excellent olive bar, and I've gotten both the green and black Cerignolas from there before. Excellent texture, marvelous buttery flavor. They're my favorite!

[mrbigjas]

claudios: five people in the store, four behind the counter, and 20 minutes later i bailed without buying anything because i got bored waiting

I haven't had that problem. Was this a once-only occurence or has it happened frequently?

i think it was a one-time thing. or at least i gotta assume so. it was just kinda striking--the difference, i mean--at the time.

[Mottmott]

I will say that Claudio's does seem to have some stuff that DiBruno doesn't, like the dried beans and whatnot.

I shop both, depending.... But if there's anything you don't see out at DB's, ask, and soon after someone disappears upstairs or downstairs in search of it, you're likely to have it. Things like beans, semolina, oo flour, etc. seem to be kept out of sight. Hmm, discrimination keeping the glam items front and center?

[Lisa1349]

Things like beans, semolina, oo flour, etc. seem to be kept out of sight.  Hmm, discrimination keeping the glam items front and center?

LOL! Not at all! It's just amazing how difficult it is to keep track of so much stock with so little shelf space. I sometimes forget how we operate as a small family company, yet we deal with vast product selection. Everyone multitasks, so the counterperson you ask for that special item might be the person responsible for ordering it! And if we don't have it, we certainly will work hard to get it.

Example: I had a customer call me to find out if we'd deliver Claudio's olive oil to our Rittenhouse location because it was easier for him to pick it up there. After schooling him that our oil selection might supass others', we still delivered it. Life enriching service, we work hard for it.

[rockhopper]

Bella di Cerignola.

English pronunciation: Cheh-ree-nyola

It's a small town in southern Italy near the place my grandparents left.

Edited by rockhopper, 19 August 2004 - 02:46 PM.