My name is Alessio Brusadin from Pordenone, Friuli, professional chef and globetrotter . After the hotel school, I worked for some years in Pordenone and once completed the National service, I left for London.
There I worked in 5 star establishments such as the Hyde Park Hotel, The Halkin Hotel (under the guidance of Gualtiero Marchesi) and The Metropolitan Hotel, until I opened my own chain of Italian restaurants one of which, Grano in Kew Bridge, won the award for “Best Italian Restaurant of the Year” in 2000
After fifteen years abroad, I returned home and settled in Caldaro, immersed in the beautiful hills of South Tyrol, where I opened with my partner Vito Leone the Restaurant Ritterhof . I than moved to the next valley where with the Corrà brothers I started this incredible adventure.
The return to Italy was a rediscovery of wonderful flavors and products. The aim is to source the best ingredients, capturing the essence of their flavours, add a bit of skills and creativity and, without adding any preservatives, make them available for the pleasure of you all.
In this site you will find all the products with technical specifications, pictures, prices and an online shop for your orders, but for any questions do not hesitate to email me.
Feeding time;R+R; Food & Drink
“This chef, Alessio Brusadin, is – in the context, anyway, of London – sui
generis as well as being quite breathtakingly accomplished. He shuns fancy.
Everything in every dish is to the point. He is both restrained and sumptuous.
The invariable reaction to his creations is something along the lines of why
hasn’t anyone done that before. He has dared to offer cooking which surpasses not
only all that is to be found in the immediate environs but just about
everything that calls itself Italian in London.”
Per consentire al consumatore di degustare un prodotto genuino e che parli in maniera schietta del territorio, non esiste garanzia più autentica per un gourmet che quella proveniente dall’esperienza di uno chef che, a partire dalla conoscenza delle materie prime, riesce a dar vita a confetture e ragù straordinari, frutto della sua cultura gastronomica e della qualità delle materie prime.
Oggi ho l’onore ed il piacere di presentarvi un grande chef, Alessio Brusadin, e la sua azienda trentina nata dopo anni di lavoro trascorsi all’estero nelle cucine di famosi ristoranti stellati. E’ ritornato in Italia, nella splendida Val di Non, per dedicarsi all’eccellenza del Made in Italy diventando produttore agricolo, ed in collaborazione con i Fratelli Corrà, Alessio Brusadin ha iniziato a produrre la sua “dispensa” con straordinarie confetture di frutta e ragù di carne.