Alessio Brusadin – Figs, Fennel and Pink Peppercorn Chutney – Chutney – Artisan Chutney – Avvenice

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.

Chutney

The chutneys are sweet and sour made with fruit and vegetables, with brown sugar and apples vinegar. They are perfect to pair with cheeses salami, boiled or grilled meats. In this category I put the sweet chilli sauce, sugar based sauce, vinegar, chili and garlic, delicious of any kind of fried or for delicious wok vegetables.

Figs, Fennel and Pink Peppercorn Chutney

Products with apple cider vinegar and brown sugar,  my chutney are sweet and sour fruit and vegetables jams to taste with cheeses, boiledmeats,  or tasty sandwiches. Obviously they are all completely natural. His ideal match is a beautiful terrine of foie gras but it is perfect for any cheese or salami.

Ingredients

Figs 48%, fennel 20%, shalottes, cane sugar, apples vinegar, horseradish veg oil, salt, pink peppercorn.