Alessio Brusadin – Organic Chestnut Honey – Sweet Artisan Compotes – 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.

The Honeys

We have decided to give space to this fantastic little Friulian company that produces incredible honey. The B-api beekeeping company is located in Raschiacco di Faedis in the land of castles, wine and flavors and the management of the hives follows the organic and natural method. The bees are grazed in environments where the concept of terroir is found in the organoleptic characteristics of each honey. A perfect complement to my pantry.

Organic Chestnut Honey

Tree spread mainly in the hills and foothills, blooms from mid-June to early July with significant production of monofloeral pollen.

The flavor of honey is characteristic in its aromaticity, tannic on the palate.

More or less dark amber color, it depends a lot on the presence of forest honeydew, it turns brown when it crystallizes.

Cheese pairing: fresh dairy, to be tried in an explosion of contrast with gorgonzola or cow’s milk blue cheeses.

Flower: Chestnut