Di Bruno Bros Expands Its Italian Snack Line with New Crostini & Taralli Flavors

Di Bruno Bros Expands Its Italian Snack Line with New Crostini & Taralli Flavors

Italian snacking is getting a flavorful refresh as Di Bruno Bros introduces new additions to its crostini and taralli lineup—built for effortless entertaining, elevated boards, and everyday indulgence.

Crostini: Truffle & Prosciutto Join the Mix

Crafted in Abruzzo, Italy, the newest crostini varieties are designed to deliver both structure and flavor. With a crisp, golden bite and a sturdy build, they hold up beautifully to spreads, toppings, and dips without crumbling under pressure.

The two new flavors bring distinct personalities to the table:

Prosciutto Crostini
Inspired by the richness of Prosciutto, these crostini deliver a savory, meaty depth with a clean finish. They pair naturally with soft cheeses, salumi, and antipasti spreads.

Best enjoyed with:

• Creamy cheeses like Mascarpone
• Shavings of Parmigiano Reggiano
• A drizzle of honey over layered bites
• Charcuterie board builds

Truffle Crostini
Earthy and aromatic, the truffle variety leans into a more luxurious profile. The flavor is bold yet balanced, with a clean crunch and a lingering savory finish.

Best enjoyed with:

• Truffle honey
• Triple-cream cheeses like Burrata
• Pepper-forward salumi
• Sparkling wine for aperitivo hour

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Taralli: Three Flavors, One Classic Snack Reinvented

Taralli, the traditional Italian snack known for its crisp-chewy texture, also gets a flavor expansion with three new options: original, cacio e pepe, and amatriciana.

Amatriciana Taralli
Inspired by Amatriciana, these taralli combine tomato, spice, and cheese notes for a bold, savory bite. Made in Basilicata and boiled before baking, they offer a satisfying crunch with smoky undertones.

Pair with: Pecorino Romano, Soppressata, burrata, or robust red wines.

Cacio e Pepe Taralli
A snackable take on the Roman classic Cacio e Pepe, this version is peppery, cheesy, and crisp—simple in concept, big on flavor.

Pair with: Pecorino cheeses, truffle spreads, mushroom-based toppings, or cured meats like prosciutto.

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