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acacia honey and prime piedmont hazelnuts 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. only whole, perfectly peeled hazelnuts, with the transparency of the honey serving as a lens on the langa region of piedmont. 


the historical, long-established connubium between acacia honey and hazelnuts is also present in nougat, soft or hard. this traditional sweet is made throughout italy, but its recognized areas of excellence are in campania, around cremona and in sardinia.

in the kitchen

on fruit and vegetable salads, in white yogurt, with blue cheeses or as an ingredient or garnish in your pastry creations.

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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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