honeyplus piùgoloso


the well-established and long appreciated combination of acacia honey and nuts is extolled in nougat, hard or soft. a traditional sweet all over italy, it reaches its peak in campania, around cremona and in sardinia. we select the best nuts and never compromise. it’s all shelled and sorted by hand, and any imperfections are discarded, then put in jars and carefully covered in very light and delicate acacia honey. the jars are filled at cool temperatures, so as not to later the taste of the fruit and the honey. the favorite composition of piùgoloso is hazelnut, half kernel walnuts, peeled and unpeeled almonds. 


the most frequent pairing is with cheese, generally in a small tub in the center of an assortment. honey and nuts are a distinct and particular taste combination. they clean the mouth and stimulate chewing.

in the kitchen

in fruit salads it pleases the palate with a marvelous crunchy sensation and its antioxidant action preserves the color and flavor of chunks of fresh cut fruit.

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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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