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.