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honeyplus piunocciocream

honey

acacia honey and prime piedmont hazelnuts (variety: tonda gentile delle langhe), a name that immediately brings to mind the most aristocratic of italian pastry schools. an igp hazelnut with a full, meaty pulp and a particularly intense taste. we favor a medium toasting, since it only takes a few more seconds to deliver more taste and persistence to the palate. just two ingredients, but both noble: italian acacia honey and medium-roasted igp piedmont hazelnut paste.

accompaniments

we recommend it on crepes, to sweeten coffee, or more simply on a slice of bread at breakfast: finger-licking good!

in the kitchen

in pastry fillings and garnishes, excellent filling for natural croissants, to emulsify egg yolks for preparing zelten, a trento dish, or added at the very end to risotto with taleggio cheese.

provenance

veneto umbria toscana trentino alto adige sicilia sardegna piemonte molise marche liguria lazio lombardia friuli venezia giulia emilia romagna campania calabria basilicata valle d'aosta puglia abruzzo
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piùgoloso

honeyplus

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piùmele

honeyplus

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piunocciocream

honeyplus

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piùnocciolecream

honeyplus

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piùnocicream

honeyplus

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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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