Its smell is almost animal, liquorice, sometimes markedly smoked, with complex notes of dried porcini mushrooms, bouillon cubes and dulce de leche. Its flavour is balanced between sweet and salty, sometimes slightly spicy, with a typical umami aftertaste.
The most common variety in Italy is E. camaldulensis which is rich in pollen, with up to a million pollen grains per 10 grams of honey.
Its features make it ideal for any dish where herbs are included. Its savoury notes suggest the use on raw sea fish. The combination cheeses are mainly goat, sweet gorgonzola, and the different forms of milk.
negli sformati di verdure, per mantecare risotti.
Altitude distribution: 0-800 m
flowering period: june - august
Grows up to 20 m. Has a characteristic spongy straight trunk and a thick bark, which has shades of reddish, grey, green and white.
Although of Australian origins, E. camaldulensis, was named after Francesco Ricciardi, Earl of Camaldoli, Naples.
cardo, sulla, menta poleggio, verbasco