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honey cardoon thistle

liquid
crystallized
cardoon thistle
cardoon thistle
cardoon thistle

purchase online

11,20 €

8,00 €

1,50 €

honey

its bouquet is characterized by the scents of chrysanths and daisies, hummus, peat and cut bark with a finish dominated by the pungent and singular notes of macerated flower stems. to the palate it is moderately sweet and slightly astringent, with a fresh plant 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. use it for a sweet and sour sauce with sesame, cumin, oil, salt and vinegar.

provenance

Altitude distribution: 0-1300 m
bloom period: april to july

veneto umbria toscana trentino alto adige sicilia sardegna piemonte molise marche liguria lazio lombardia friuli venezia giulia emilia romagna campania calabria basilicata valle d'aosta puglia abruzzo

plant variety

carduus l., 1753 is a genus of spermatophyte dicotyledon of the asteraceae family, common name cardoon, annual or perennial, of medium height and generally very thorny and with flowers similar to those of artichokes.

pollens and combinations

asphodel, blueweed, myrtle, horse parsley

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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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