The product

Ragù di capriolo

Handmade ragu produced by Alessio Brusadin with roe deer meat
Country of origin: **
Italy - Friuli Venezia Giulia
200 g
Minimum order:
1 piece
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Raw material Ragu produced with 80% roe deer meat, without preservatives
Appearance The texture is thick and homogeneous; the colour remind the typical dark colour of cooked game meat
Taste Sweet and intese, with notes of spices and the typical sensatoins of game meats
Curiosity All the ragu produced by Alessio Brusadin are completely hancrafted and without preservatives
Our selection Alessio Brusadin's ragu are produced with the best raw materials: meats from animal feeded with natural fodders, often in the pasture or even in wild, processed according to tradition with slow cooking times to enhance aromas and flavors
Suggestions We suggest to heat in a pan adding some cooking water. The perfect sauce for 'Spätzlen', delicious also with polenta and a piece of aged alpage cheese
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Ingredients Roe deer meat, carror, CELERY, onion, red WINE, tomato concentrate, sunflowers seeds oil, natural aromas, salt
Allergens Celery and products thereof, Sulphur dioxide and sulphites > 10
Weight 200 g
Packaging Glass jar
Storage Conditions (packaged products) Keep at room temperature, away from heat sources
Instructions for use Bring to boil before serving. Once opened store in frige and consume within 7 days
Nutrition Declaration Energy: 471 kJ / 112 kcal
Fat: 4,1 g
of which saturates: 0,7 g
Carbohydrate: 3,6 g
of which sugars: 3,5 g
Protein: 11,6 g
Salt: 0,7 g
Typical value per 100 g
The producer

La Dispensa di Alessio Brusadin - Brugnera (PN) - Friuli Venezia Giulia

Why we chose them
La Dispensa (the pantry) is a project by Alessio Brusadin, a traveller chef from Friuli Venezia Giulia. After a long stay in London where he opened a chain of three restaurants and worked even in The Halkin Hotel with Gualtiero Marchesi, he returned to Italy where he opened the Restaurant Ritterhof with Vito Leone and started a collaboration with Fratelli Corrà. After his return, he had the idea to capture flavours and perfumes in jars: his chutneys are made with the best seasonal fruits and vegetables, brown sugar and apple vinegar, produced in a traditional way, without the addition of dyes, preservatives or gelling. Alessio's recipes are unique and original, and despite the chutneys are an oriental preparation, Alessio has created his recipes in order to embrace the European tastes and culture. Moreover, he realized them by keeping in mind a clear project od matching
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