Its fragrance is characterized by the aromas of plant root, liquorice with hints of cinnamon and noble mold. At the beginning, the palate is invaded by a strong undertone of fungus, then its sweetness is tempered by herbaceous memories with hints of fresh resin.
By far the richest of glucose, which gives it the characteristic structure of fondant chocolate.
When cooking vegetable soups. For wetting anchovies in the filling of fried zucchini flowers. United to walnuts and blue cheese for ravioli or to replace sugar in the preparation of the traditional pampepato.
per la concia del bbq con pepe, aceto e olio extra vergine
Altitude distribution: 0-800 m
flowering period: september-october
Climbing plant very common in Italy with a great diffusion in the central area. Small greenish flowers gather in simple umbellae.
The leaf is rich in alpha-hederine and has medical applications. Ivy crowns were used in the bacchanalia because it was believed that the leaves were a remedy to drunkenness.
Asparago pungente, Astro, Fiordaliso stoppione, Salsapariglia