the scent of fir resin is immediately apparent, along with barley candy, candied citrus peels and exotic smoked notes. moderately sweet to the palate, with marked notes of malt and caramel. a clear trace of animal sensations and toasted barley. characteristic petroleum green highlights. it contains traces of green algae and microfungi that live on the trees it comes from.* very slow to crystallize, needs larch honeydew (manna).
served on lard and fat cured meats. dissolved in lemon juice for berry fruit salads or emulsified with extra virgin olive oil to glaze duck breast. very satisfying in the simplest possible way, on a piece of whole-meal bread with some mountain salted butter.
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.