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honey is a versatile food product and ingredient that can be used confidently at different times during the day.
our honey is pure and has specific physical and organoleptic characteristics born from the area and the moment of production. it provides beneficial properties for wellbeing and many possibilities for gastronomic use.o. ( 2019 Hotel collection catalogue)

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kitchen

vinegar - 100ml / 375 ml/ 750ml

honey vinegar is obtained by slowly oxidizing the air-exposed mead into third-generation oak barriques. puring this process, the alcoholic part is turned into acetic acid, the organoleptic components of which are related to the honey used.

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poliflora 750 ml (multifloral)

vinegar

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fir 100 ml spray

vinegar

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citrus 375 ml

vinegar

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fir 375 ml

vinegar

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citrus vinegar 100 ml spray

vinegar

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mielicromia

honey colors have iridescent tones, with many hues and highlights, making it difficult to define and codify a scale. mielicromia i san excuse for collecting curiosities, sensory notes, ideas for culinary uses, matching pollens, place of origin and botanical information about the flowers that generate the honey. an id card for each one, an indispensabile tool for recoignizing, reusing and returning honeys, in the plural, to the dignity they deserve. ed. by: mieli thun - corraini edizioni
amiisbn: 9788890522505
pages: 56



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