a bright yellow honey with brilliant orange highlights. to the nose it brings aromas of toasted nuts and apricot jam. in the mouth there is an evident taste of drupes, particularly almonds and prunes. the palate is enveloped by the opulence and toffee tones. the finale is almost pungent with benzaldehyde, the typical aroma of the drupacee.
excellent with cream cheese, sweet aged cheese and mountain cheeses.
in the kitchen
in a sauce with sour yogurt, to top a caponata, to glaze a chicken with almonds. in desserts, it’s perfect for the torta sbrisolona, or in the cream of mascarpone with chestnut pollen and peeled almonds.
altitude range: 400-800m
bloom period: april - may
the cherry (prunus avium) tree belongs to the rosacee family, and is native to europe and some cold mountain areas in asia minor. in italy it grows spontaneously in high hills and foothills of the mountains, showing good resistance to the cold. together with prunus cerasus, it is one fo the two species of wild cherry that have given rise to the cultivated cherry varieties of greatest value, like the white graffione cherry of piedmont and the black durone of vignola. the presence of small nectar-emitting glands at the base of the leaf peduncle is characteristic. if wounded, the plant emits a gelatinous substance that protects it from infection, which was once used to flavor chewing gum.
pollens and combinations
willow, maple, honeysuckle, chicory, cruciferous vegetables