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mielipiù

honey is a noble and pure ingredient, in mielipiù acacia honey provides structure, acts as a preservative and exalts the taste. this combination has well-established roots in gastronomy, especially in pastry-making, it is often used in regional dishes in place of sugar. think of nougat, hazelnut brittles and marzipan, in addition to an infinite number of other consolidated combinations in both home kitchens and laboratories. there is a perfect balance in the combination of acacia honey and dried fruit and nuts. it’s a play of opposites: sweet and tannic, delicate and intense, fluid and crunchy. pure or emulsified into our nocciocream spread, it is guaranteed to become a favorite ingredient in your desserts and sweet snacks. it all began with melamiel, we began by thinking of one of the traditional ‘poor’ products of the land, when every family would put sliced apples out to dry on special mats to preserve them for the long winter. we thought about honey’s preservative properties and the sweet-acid contrast that the combination generates. soft cheeses, also goat cheese, and baked pastries are the most interesting pairings.


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piùgoloso

honeyplus

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piùmele

honeyplus

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piunocciocream

honeyplus

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piùnocciole

honeyplus

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piùnoci

honeyplus

honey

how it is used

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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



CHIUDI

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