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honeyplus piùnoci

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piùnoci

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.

accompaniments

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.

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piùgoloso

honeyplus

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piùmele

honeyplus

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piunocciocream

honeyplus

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piùnocciole

honeyplus

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piùnoci

honeyplus

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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



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informazioni mielicromia

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