THE PRODUCT 

Alessio Brusadin’s veal ragù with porcini mushrooms and chanterelles is also an “in white” ragù, i.e. without tomato, adding porcini mushrooms and chanterelles which make it very delicate and pleasant. Perfect with both egg and durum wheat pasta.

Ingredients: Veal, celery, carrot, shallot, porcini mushrooms and chanterelle mushrooms, red wine, olive oil, salt and black pepper.

The ragout are made only with selected meats. Animals that are raised naturally, pasture or wild. They are all 100% mono-meat and are completely free of preservatives. They are produced with traditional recipes and slow and long cooking to enhance aromas and flavors. All the flavor of a high restaurant ragù in a jar.

THE COMPANY

Alessio Brusadin was born in Pordenone in Friuli Venezia Giulia; He defines himself a globetrotting cook who has worked for many years in 5-star facilities such as the Hyde Park Hotel, the Halkin Hotel with Gualtiero Marchesi, the Metropolitan Hotel. He opened  his chain of Italian restaurants around the world and one of them (Grano) was awarded in 1999 as the best Italian restaurant of the year in London.

After fifteen years abroad he returned to Italy and moved to the Val di Non in Alto Adige where a new adventure began. The return to Italy meant a rediscovery of wonderful flavors and products. The idea is to capture all the wonderful flavors and products in a jar and to spread it for everyone’s pleasure. This process is done in a completely natural way, without adding any preservatives,

In 2017 Alessio opens a new laboratory in Brugnera in Friuli from where he develops everything that he has discovered and tested over the years.