The Chef Behind Homemade by Bruno Found Purpose Through Pasta and Gelato | Eater Philly

"An authentic expression of chef Janine Bruno’s Sicilian roots, Homemade by Bruno functions as a cooking school and small-batch gelato studio rather than a restaurant, with no set hours and a homey space of exposed brick and a long wooden counter meant to feel like coming over for Sunday dinner. Bruno teaches traditional Italian techniques — from perfecting your trofie twisting technique to making meatballs just like nona used to, shaping orecchiette and gnocchi, and other pasta-making rituals — and classes bring together passionate home cooks and often end on a sweet note with one of her eclectic gelato flavors (everything from rainbow cookie to Thai chile push pops). Self-taught and driven by a healing, ancestral connection to food after surviving breast cancer and personal loss, she built Homemade by Bruno from in-home pasta classes and catering beginning in 2018 and opened the brick-and-mortar kitchen studio near 15th and Wharton on March 25 of this year. Her small-batch gourmet gelato is mostly produced for restaurant collaborations and special pint releases, and has earned local and international accolades — named among the best in North America and honored at competitions like Gelato Festival America (winner of the Popular Jury) and the Gelato Festival World Masters (top three), with recognition from chefs such as Giada De Laurentiis." - Kae Lani Palmisano