marruca

The marruca honey originates from the flower of the plant of the same name and is distinguished by a not too pronounced sweetness, making it unique and surprising.
On the nose, it recalls leather, caramel, aromatic mountain hay, and licorice; on the palate, it blends notes of toffee with warm hints reminiscent of coffee grounds and the smell of a freshly used moka, with an aromatic profile that vaguely recalls the milky notes of coriander.

The result is a bold honey, perfect for those seeking warm and persistent nuances.

Marruca honey is suitable for sweet or savory recipes with coffee and dark chocolate.
It can be used raw on chickpea or cannellini bean creams and in the dough of tagliatelle with chestnut or spelt flour.
In pastry, it sweetens cocoa and coffee-based preparations and is perfect for candying orange or lemon peels. It enhances sautés and oil-free cooking of onions and leeks.