on the nose it brings the aroma of dried chamomile, over which animal scents, tannins and quinine prevail. the palate reveals a bitter, slightly astringent taste, with notes of wood, moist tobacco, carob and cocoa beans. despite its floral origin, its composition resembles that of honeydews.* it usually crystallizes slowly and in the presence of blackberry nectar.
in the filling for pumpkin tortelli, to treat fatty liver or with lightly smoked foods. lukewarm, it provides the perfect contrast in a persimmon mousse. delicious blended into fresh whipped ricotta cheese.
in the kitchen
with ricotta, bloomy or washed rind cheeses, parmigiano reggiano - View the recipes