quintessence of lemon tree honey

of lemon tree honey

forget your memories of lemon scents, bees harvest from lemon blossom, not fruit. initially sweet, the second perception is of an evident acidic note, reminiscent of lemon zest against a vanilla background. on the tongue it feels fresh, almost fizzy. the aftertaste brings to mind slightly underripe exotic fruit. the mouthfeel is creamy, lush, velvety, and envelopes the tongue and the palate. the finish is evocative of candied citrus peels. *produced in the lemon of rocca imperiale igp's area (calabria) - View our blog as well


in every sweet or savory recipe that contains citrus fruit; in pastry preparations, of course, as well as on baked fish, or, raw, on creamed pulses.

in the kitchen

it can be used to sauté oil-free a typical mix of onions, carrots and celery for gastronomic preparations. in desserts, it can sweeten custard cream or shortbread. perfect to candy orange and lemon zests.,1193.jpg?WebbinsCacheCounter=1

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* Luoghi di raccolta indicativi


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


about mielicromia

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.


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