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