The smell is strong and pungent with memories of Vino Santo, boiled apricot, spices and liquorice notes. The taste is marked in shades of carob, rhubarb and green tomato jam with a hint of cooked brown sugar. Absolutely the richest in mineral salt up to 1.5%, with a significant presence of potassium.
*Cristallizes slowly and in presence of sunflower and golden rod’s nectars.
Ideal for sweet and savoury preparations where dark spices are included and when cooking meat or lake fish. A few drops of honeydew on boiled carrots sauteed with cumin. At breakfast on yogurt and dried fruit.
per condimenti, caffè americano o di moka, per finire il BBQ o preparare le salse, sul pane con burro o evo a filo sul gelato
Altitude distribution: 500-2000 m
flowering period: from may to september
Honeydew has its origin on the sugary substances that bees find on several species such as oak trees, ailanthus, willows, etc. which are parasitized by insects as Metcalfa pruinosa, psyllids or aphids. These insects discard the sugar components of the sap which the bees in turn trasform in a honey highly rich in nutrients and minerals.
Ginestrino, Salcerella, Rovo, Verbena