THE PRODUCT 

The Extra Apricot Jam is a rich and full-bodied jam. Made with orang ruby apricots or  portici, well ripened. The chef decided to cut the apricots only in half in order to have beautiful pieces of fruit reach of flavor.

Delicious for breakfast but also for filling cakes and biscuits. Perfect on bread for a snack; must try with very hard or blue cheeses and also with goat cheeses.

Ingredients: apricots, white cane sugar and lemon juice.

All Alessio Brusadin’s jams and marmalades are made only with fruit, sugar and lemon juice. It is cooked in low and wide 3kg pots to facilitate evaporation. The company uses the best fruit fully ripe in order to enhance aromas, flavors and colors.

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.