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professional line french honeysuckle bucket

french honeysuckle bucket

quite tenuous and lightly floral to the nose, with notes of plants, hay or dry grass. delicately sweet and ephemeral taste with a slight aroma of green legumes, straw and a trace of fresh walnut pulp. in the world of honey, the presence of french honeysuckle pollen is considered a mark of italian geographical provenance, specifically from the mediterranean. one of the most delicate honeys, it will not overwhelm the other ingredients in a recipe, and with a neutral base, it is a good match for savory, sour and bitter flavors. because of its spontaneous tendency to ferment, it is ideal as a nutrient for bread starter, making the bread softer, longer lasting, more fragrant and browner in color. french honeysuckle honey, thanks to its creamy consistency, is often used in fillings for croissants.

in the kitchen

in the composition of a starter, together with fruit and a small amount of flour

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french honeysuckle bucket

professional line

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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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