like nuts in general, walnuts are rich in vegetable fats and low in sugar. walnut kernels have a characteric lactic astringency when they are not yet ripe, and tannic when they are. and it is exactly this contrasting taste that is transmitted to the honey, in a noteworthy combination of mastication and taste.
an old adage, often repeated in the trentino region, goes like this: "pan e nos, magnar da spos", indicating that bread and walnuts are a delicious combination, fit for a wedding banquet. we thus suggest a slice of natural brown bread, well toasted, and two spoons of piùnoci. a great match for fresh cheeses or gorgonzola, a refined dessert mixed with goat ricotta. if you are of a more moroccan frame of mind, add it to vegetable cous-cous.
in the kitchen
on fruit and fresh green salads, in natural white yogurt, with blue cheeses, as an ingredient or finishing touch in your pastry concoctions.