it has an almost animal scent, with a characteristic umami finish, of licorice, sometimes markedly smoked, with complex notes of dried porcini mushrooms, bouillon cube and dulce de leche. it is balanced between sweet and savory, at times slightly spicy hot. e. camaldulensis, the most common species in italy, produces huge quantities of pollen, and 10 grams of honey contain up to a million granules of pollen.
its characteristics make it ideal for any dish featuring aromatic herbs. the salty notes make it a good match for raw seafood. its companion cheeses are fresh goat cheese, sweet gorgonzola and various fresh dairy products.
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.