mpressions of cooked food and caramel, ground coffee, chamomile, turmeric, saffron and apricot jam compose its bouquet. generous to the palate, it is very complex but perfectly balanced between notes of toffee, tamarind and a finish dominated by bitter highlights. a honey rich in insoluble substances, which give it a cloudy appearance, even right after it is drained from the combs.
cinnamon and nutmeg above all, but also anise and chili pepper, also used in poacher’s pickle and more original jams and jellies, it is perfectly in its element “raw”, on pork cheek and cotechino.
in the kitchen
with fresh and spiced deli meats, porchetta and cotechino