rhododendron

The rhododendron honey is a fine alpine honey with distinct organoleptic qualities, very difficult to produce due to the changing weather conditions at high altitudes. Known since ancient times as the “madness honey,” it appears pale straw yellow, becoming even lighter when it crystallizes.
Ethereal on the nose with hints of white flowers and snow, it sometimes reveals the presence of wild thyme, pungent and sulfurous, while the aroma, delicate and fresh, recalls watermelon and wet moss; on the palate, it is moderately sweet and not very persistent, with vegetal notes and berry jam, finishing with a hint of virgin wax.

The result is a honey that encapsulates the essence of the Alps and the beauty of an unspoiled environment.

Rhododendron honey pairs well with rich alpine cheeses. It can be used in dumpling dough, to balance the acidity of sauerkraut, and to glaze or candy tart fruits.
At the end of cooking, together with butter, it helps to cream vegetable or cheese risottos. Dissolved in water, then frozen and grated, it becomes a light granita.
It enhances the marinades of freshwater fish and sweet-bitter or sweet-salty contrasts.