it has an almost animal scent, with a characteristic umami finish, of licorice, sometimes markedly smoked, with complex notes of dried porcini mushrooms, bouillon cube and dulce de leche. it is balanced between sweet and savory, at times slightly spicy hot. e. camaldulensis, the most common species in italy, produces huge quantities of pollen, and 10 grams of honey contain up to a million granules of pollen.
its characteristics make it ideal for any dish featuring aromatic herbs. the salty notes make it a good match for raw seafood. its companion cheeses are fresh goat cheese, sweet gorgonzola and various fresh dairy products.
in the kitchen
in vegetable casseroles, to garnish risotto or sauté shrimp. - View the recipes
Altitude distribution: 0-600 m
bloom period: july - august
the most common species in italy is e. camaldulensis, which grows to a height of 20m, with a straight trunk. it has a characteristically spongy bark, with reddish, grey, green and white tones. although it is native to australia, e. camaldulensis takes its name from francesco ricciardi, count of camaldoli, naples.
pollens and combinations
cardoon, french honeysuckle, pennyroyal, mullein