Alessio Brusadin - Tasting Pack - Cheese Pairing 1 - Handmade - Made in Italy

Alessio Brusadin - The Pantry of Alessio Brusadin

Hello Everyone! 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.

The Tasting Packs

Sample packs of Jams, Jams, Chutney, Ragù and all the other specialties of Alessio Brusadin.

This is your first time visiting our shop, are you in doubt about which products to choose? We have prepared for you some "tasting packs" in which you will find a selection of 6 jars. Furthermore, shipping is always free for all these packages. Discover the unique flavors of "Invasi da Gusto" by Alessio Brusadin.

Tasting Pack - Cheese Pairing 1

Have you ever tasted our products?

Would you like to try them but you don't know what to choose?

Here is a "tasting package" designed by Alessio Brusadin for you.

The package contains:

Extra blueberry and pinot noir jam: with creamy cheeses such as robiole or goat cheese

Williams pear and vanilla extra jam: with mature or blue cheeses

Chutney of figs, fennel and pink pepper: with medium-aged cheeses or cooked and raw hams

Peach, shallot and almond chutney: with all types of cheeses

Chutney of berries and red onion: with fresh and spring cheeses or smoked meats

Jam of figs, melon and vintage port: with all types of cheeses