dandelion

Dandelion honey is distinguished by its intense yellow color and the surprising dichotomy between the olfactory and taste sensations it offers.
On the nose, it is pungent, with notes of sulfur, ammonia, vinegar, wet hay, roots, and cheese rind; on the palate, it reveals medium sweetness, with vanilla nuances and a distinct hint of chamomile infusion.

The result is a honey with a dual personality, capable of surprising with the contrast between aroma and taste, making it unique in the landscape of Italian honeys.

Dandelion honey pairs well with bitter cooking greens like endive and escarole.
It can be used to glaze pork, whether roasted or grilled, and in egg pasta dough. Emulsified with vinegar, extra virgin olive oil, black pepper, and wild herbs, it enhances roasts and grilled meats.
It is also perfect as an ingredient in sausa d’avìe, the Piedmontese “bee sauce” with mustard, walnuts, and vinegar, served with boiled meats.