THE PRODUCT 

Alessio Brusadin’s courtyard ragù with olives and thyme is a “white” ragù, i.e. without adding tomatoes. The meat used in equal parts is that of court animals such as guinea fowl, chicken and turkey, adding olives and thyme, which makes it tasty but at the same time delicate. Excellent for seasoning all types of pasta

Ingredients: guinea fowl 26%, chicken 26%, turkey 26%, celeriac, carrot, celery, shallot, red wine, black olives, olive oil, thyme, 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.