pollen clover

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indubitably the most herbaceous in the collection, the nose is interesting, with notes of hydrocarbons and petroleum, while the finish is marine, of green algae. in the mouth it is very tasty, with an evident salty umami sensation, while the most distinct note is of roasted and salted cocoa beans.


as a topping for licorice, cocoa or coffee ice cream, as a final touch and aromatic contrast on panna cotta.

in the kitchen

as a proteic addition to a vegetable ragù, in stock or for a vegetable miso soup with eucalyptus honey and rosemary honey vinegar

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chestnut pollen


polline edera


multiflower pollen

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of stock

clover pollen


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* Luoghi di raccolta indicativi


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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