The nose is very soft and subtly floral, with notes of straw or dry herbaceous plants. The palate has a delicate and persistent sweetness, with light aromas of green leafed vegetables, hay and a fresh memory of walnut husk.
In the world of honey the presence of French honeysuckle pollen is considered a marker of Italian geographical origin.
A neutral base is naturally balanced between salty, sweet and acid and can be used without limit. Gives the best of itself as a ready food for yeast in bread, makes bread softer, durable, fragrant and brown. Very often it’s used to make hard nougat.
nella pasta del lievito madre e nei prodotti da forno - Vedi le ricette
Altitude distribution: 0-1200 m
flowering period: from april to june
Reaches 60 cm in height. It‘s a plant cultivated for fodder whose leaves have a hairy leaf surface in the abaxial side. Its flowers are carmine red and they grow in a dense cluster. It does not tolerate acid and salty soils.
One thousand French honeysuckle seeds weigh five grams.
agrumi, trifoglino, robinia, veccia