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quintessence of thistle cardoon

of thistle cardoon

its bouquet is characterized by scents of chrysanths and daisies, humus, peat and cut bark, with a finish dominated by the pungent and singular notes of macerated flower stems. on the palate it is moderately sweet and slightly astringent, with a fresh vegetal note. the milk used to make tronchon cheese, cited by cervantes in his famous work, don quixote, was curdled with cardoon flowers

accompaniments

its opulent taste makes it a natural match for legume and grain-based dishes, and also for more exotic purées, like hummus. try it as an ingredient in a sweet and sour sauce consisting of sesame, mustard, cumin, oil, salt and vinegar.

in the kitchen

in tuna sauce, green sauce and mayonnaise

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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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