THE PRODUCT 

The apricot and ginger chutney is sweetened with ailanthus honey. Delicious on hard cheeses and on sandwiches and burgers. It should also be tried with roasted white meats like the chicken!

Ingredients: apricot 53%, shallot, cane sugar, apple vinegar, ailanthus honey, ginger 4% sunflower oil, salt.

The chutneys are sweet and sour fruit and vegetable compotes made from brown sugar and apple cider vinegar. They are perfect to combine with cheeses, cold cuts, boiled or grilled meats.

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.