Invaded by taste was born from the idea of potting scents, flavors and years of experience in professional kitchens around the world. After years of catering, I didn't want my kitchen to be available only to local customers, but I wanted my products to reach all of Italy and beyond.
We use the best fruit and bring it to full maturity. We cook it in low and wide pots for a quick evaporation to keep the scents, flavors and colors intact.
We select and grind spectacular meats such as alpine gray beef from Trentino for our ragù, of which we only use the real cut with the right mix of meat and fat. We cook it over low heat and with long cooking. Our ragùs cook for at least 5 hours.
All Alessio Brusadin products are completely natural without the addition of dyes, preservatives or gelling agents. Our mission? Have the shortest ingredient list possible!
jams and marmalades
Alessio Brusadin's blog
Recipe for the preparation of cardoncelli mushrooms with cream of mushrooms, cream of spinach and cherry chutney and balsamic vinegar created by Cortex...
Here is an easy cake to make, delicious and with the addition of my jams also very effective.
One of the most classic recipes of the Italian cuisine that probably everyone knows already do but I suggest only some changes to make it unique.
Recipe for the preparation of turkey with Plums, Black Cabbage, Late Radicchio and Chuney of Turnip, Plums and Fennel created by Cortex Bistrot in Parma
Recipe for the preparation of salmon, pumpkin and apricot, honey and ginger chutney created by Cortex Bistrot in Parma
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