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professional line orange bucket

orange bucket

the aroma of orange blossoms characterize this honey, along with the notes of lily of the valley, honeysuckle, hawthorn and melon. pleasantly sweet to the palate, with floral notes that can develop into lightly fruited notes, inviting additional tastes. its characteristic acidity and floral notes make it stand out as a pastry ingredient: pastier di grano, fried pastries and citrus compositions. excellent in savory pairings with spring flower or vegetable frittata, to marinate raw fish or with extra virgin olive oil and lemon for salads and crudités. it is an excellent extractor of aromas, above all from citrus zest. left to soak in a warm spot for 40 to 50 hours, the green parts can macerate, producing an interesting exchange of aromas. the resulting compote can be used in dough instead of natural aromas, and in artisanal nougats or fruit and nut cakes. a curiosity: the compound responsible for the distinctive orange blossom aroma is methylantranilate, and the amount of it present in the honey varies depending on the place of origin

in the kitchen

with extra virgin olive oil in salads and with crudités

purchase online

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orange bucket

professional line

https://www.mielithun.it/files/anteprima/600/arancio-4500,880.jpg?WebbinsCacheCounter=1

orange bucket

professional line

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wildflower bucket

professional line

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french honeysuckle bucket

professional line

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orange bucket

professional line

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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



CHIUDI

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