a pungent aroma of sulfur, ammonia and vinegar, with notes of wet hay, aromatic briarwood and cheese rind. on the palate it is moderately sweet, with a taste of vanilla and a marked sensation of chamomile tea. doctor jekyll and mister hyde; a double personality emerges in the extraordinary dichotomy between its bouquest and its mouthfeel.
excellent with bitter leafy greens like endive and escarole, with egg pasta and tagliatelle and to glaze pork, for roasting or grilling, in a marinade with oil, lemon and wild aromatic herbs. in sausa d’avìe to garnish the famous piedmont boiled beef.
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
Colours are shimmering in the shades of honey, rich in nuances and reflection, hence difficult to define and codify into a scale. Mielicromia is an excuse to tell curiosities, organoleptics notes, ideas and uses in the kitchen, concomitant pollens, places of origin botanical information about flowers to which honeys are children. For each one, one identity card, an essential tool to re-learn, re-use and re-dignify the honeys, declined only in plural.