Fifteen years in London in five-star hotels, then his own Grano, London's best Italian restaurant in 1999. Alessio Brusadin closed his restaurants and put it all into jars: jams, citrus marmalades, chutney and ragù.
We don't only make jams
One of my first chefs told me:
"Alessio, to create a great dish you need three things: the choice of the best raw materials, the right balance between the ingredients and care for every detail."
I made those principles my mission for my whole career. And still today, at Invasi dal Gusto, they guide every choice I make.
I choose the raw materials myself, I create the pairings using thirty years of experience in the kitchen and I look after every stage of the work: from preparing the fruit to the cooking, worked out differently for each recipe, through to filling the jars and keeping them.
Because a great product comes from the quality of the ingredients, but it becomes truly special thanks to experience and attention to every detail.
From the whole fruit to the closed jar, every step is done by a person: peeling, cutting, stirring, filling the jars. No machine that does it all on its own.
Citrus peeled and candied, berries cooked another way. No single base for everything: times, cuts and cooking change from fruit to fruit.
Eight products won awards at the Dalemain World Marmalade Awards 2026, the world marmalade competition, in England.
It is not a secret, it is a craft. I have done it this way all my life, first in restaurants and now in the workshop.
Watch how I cook them · 0:36
I take it at the right point of ripeness and stop it there: that is when it has sugar and scent.
All the jams and marmalades are cooked in six 2.5 kg pans in a row.
No pectin and no thickeners: the right consistency comes from the fruit and the cooking.
80% meat and at least five hours of slow cooking for a rich and genuine ragù.
Two welcome selections, with the best sellers inside: four jars from four different lines, or six. They arrive packed and protected, without a gift box: the price is for the jars alone.
To start30 €33,50 €Welcome price, first order only, shipping included. The 33,50 € is the value of the four jars bought separately. Gift box not included: it can be added separately.
The complete experience45 €49,70 €Welcome price, first order only, shipping included. The 49,70 € is the value of the six jars bought separately. Gift box not included: it can be added separately.
I am from Friuli and for fifteen years I cooked abroad, in London in the five-star hotels: Hyde Park Hotel, Metropolitan, and the Halkin with Gualtiero Marchesi. Then my own restaurants. Since 2017 all that trade fits in a workshop in Brugnera, and ends up inside a jar, one ingredient at a time.
Eight products awarded: two Silver, three Bronze, three Merit.
Wrote about me on 16 July 2024, article by Mara Nocilla.
Pitti Taste 2025, Cibus 2024, Golosaria 2025. Trade fairs, not awards.
Alessio BrusadinChef
Two businesses that have them on the menu and two customers who keep them in the pantry. In their own words, on video.
Gift boxes of 4 and 6 jars, with a liqueur and its jams, and the boxes of 12 jars, from 37 €. Order by 16 December to receive it by the 24th.
Trade price list, minimum order and delivery times: we send them to you within one working day. No undercutting online. And you can talk through the eight Dalemain winners at the counter in ten seconds.
Go to wholesaleCustom lids on request, with your logo too. Tell us how many, for whom and by when: we reply with a proposal within two days.
Request a proposalFrom 16 December the courier no longer guarantees Christmas. Collection in Brugnera does, until 23 December. If you live in the province of Pordenone, Treviso or Venice, order online and come and collect.
Order and collect in BrugneraCheese, cured meats, meat and fish: the pairings for every chutney, with the recipes of the restaurants that use them, in a PDF.Subscribers see the Christmas boxes before they go online, while they are all still there.One reminder only, with the date and the link to the gifts. Nothing else until January.
