Alessio Brusadin – Venison Ragù – Meat Ragù – Artisan Ragù – 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.

Meat Ragù

My sauce are made with selected meats are reared naturally, grazing, or wild. Made with only one kind of meat are all 100% and are entirely free of preservatives. They are made with traditional recipes and slow and long cooking to exalt scents and flavors. All the flavor of a top restaurant sauce in the convenience of a vase.

Venison Ragù

Product with only cuts of wild venison.This sauce goes very well with the local spatzlen or simply with polenta and matured alpine cheese. All the sauce is handmade and totally free of preservatives. We use meat with natural feeds, often grazing  or even wild(as in the case of red deer and venison) and we work according to tradition.

Ingredients

Venison shoulder cuts (80 %) carrot, celery, onion, red wine (contains sulphites), tomato paste, mixed herbs and salt.