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quintessence of ivy

of ivy

its aroma stands out for its scent of root vegetables, pine needles, licorice and edible molds. to the palate it brigns a strong initial taste of mushrooms, with its sweetness mitigated by herbal notes and a dry finish with traces of cinnamon and fresh resin. the richest in glucose, the main player in its rapid and fine-grained crystallization and its characteristically liquefying structure.

accompaniments

just before serving in a vegetable soup. in combination with blue cheeses.

in the kitchen

in the bbq marinade with pepper, vinegar and extra virgin olive oil. to “soak” anchovies, in the filling for fried zucchini flowers. with walnuts and blue cheese in fresh ravioli or in place of sugar when making gingerbread.

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mielicromia

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



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