its aroma stands out for its scent of root vegetables, pine needles, licorice and edible molds. to the palate it brigns a strong initial taste of mushrooms, with its sweetness mitigated by herbal notes and a dry finish with traces of cinnamon and fresh resin. the richest in glucose, the main player in its rapid and fine-grained crystallization and its characteristically liquefying structure.
just before serving in a vegetable soup. in combination with blue cheeses.
in the kitchen
in the bbq marinade with pepper, vinegar and extra virgin olive oil. to “soak” anchovies, in the filling for fried zucchini flowers. with walnuts and blue cheese in fresh ravioli or in place of sugar when making gingerbread.
Altitude distribution: 0-800 m
bloom period: september-october
climbing vine with small green flowers grouped in a simple globular umbrella drooping downward, forming a corymb. prefers cool soil. a substance called alpha-ederin, contained in its leaves, is used for medicinal purposes as an anti-spasmodic. in ancient times, ivy was associated with bacchus, because it was reputed to counter the effects of alcohol.
pollens and combinations
wood asparagus, aster, french hardhead, sasparilla