honey

a delicate aroma of pollen, freshly cut hay, pineapple and passion fruit. the taste is fruited and intense, with distinct acid notes and aromas of ripe apricots against a background of mace. its pollen is covered by tiny droplets of yellow oil, to which the honey owes its brilliant color. - View our blog as well

accompaniments

drizzled directly on fried foods, in vegetable soups and creams, in broth.

in the kitchen

in an emulsion of extra virgin olive oil, ground black pepper and a pinch of kosher salt to enliven the taste of an onsen tamago. in dough for sweet or savory pastries, or drizzled directly on fried foods. stands in for butter or other condiments for cooking eggs sunny side up.

provenance

altitude range: 0-700m
bloom period: june to august

plant variety

herbaceous plant, cultivated for ornamental purposes and for oil worldwide. various types of sunflower are grown for their seeds, which are used in baking, pastry cooking and eaten directly. they can be cultivated on any type of soil. the quantity of dextro-alpha-tocopherol (vitamin e) present in sunflower seed oil is four times greater than that in olive oil.

pollens and combinations *

galega, jerusalem thorn, egyptian clover, wild carrot

* Indicazione di possibili altri nettari (altre specie botaniche) presenti nel miele in percentuale ridotta.