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honey acacia

liquid
crystallized
acacia
acacia
acacia

purchase online

14,20 €

9,60 €

1,50 €

honey

aroma of acacia and white spring flowers, with hints of jordan almonds and bourbon vanilla. to the palate it is sweet and silken, and its finish confirms the full range of different olfactory sensations, revealing a fresh note of sweet almond. definitely the highest in fructose content, the sweetest and most hygroscopic of honeys.

accompaniments

goat cheeses, pecorini and blue cheeses. 

in the kitchen

used in candied fruit and vegetables, or to preserve them in syrup. always liquid and easily soluble, it is also ideal for fruit salads, where it limits oxidation, good also as a glaze on fruit tarts and fruit cakes in general. added to tomato sauce it exalts the flavor while toning down the acidity.

provenance

Altitude distribution: 0-1000 m
bloom period: april - may

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

plant variety

native to the appalachians, these trees can reach a height of 20m. their canopy is dense, with innately compound leaves, with leaflets whose number ranges from 11 to 21. the white flowers produce pods containing beans. although the plant itself is toxic, its flowers are edible.

pollens and combinations

horse chestnut, false indigo, blood orange, honey locust

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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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