Alessio Brusadin - Apricot, Mango and Madagascar Vanilla Jam - The Special Jams - Sweet Artisan Compotes

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 Special Jams

Specials are jams with unique recipes and with original and delicious combinations. In this category I go in search of little used and unique ingredients such as Gewurztraminer grapes, elderberries, pairings with wines. I create these preserves as if I was creating a dish. For special breackfast and afternoon teas, unique gifts in the beautiful wooden boxes marked in focus. View all tastes available.

Apricot, Mango and Madagascar Vanilla Jam

Absolute delight to start your day in the best way or for very special snacks. Apricots Portici from Romagna with mango Alfonso from India and vanilla from Madagascar.

Ingredients

Apricot, mango, white cane sugar, vanilla and lemon.