the fragrance of orange blossom characterizes this honey, along with notes of honeysuckle flowers, hawthorn and yellow melon. pleasantly sweet on the palate, with floral notes that can develop into lightly fruited notes, inviting additional tastes. the compound responsible for the distinctive orange blossom aroma is methylantranilate, and the amount of it present in the honey varies depending on the place of origin.
its characteristic acidity and floral notes make it ideal for use in pastry making: pastiera with wheat, fried pasta concoctions and citrus compotes, a good match for savory dishes, with spring flower or vegetable omelettes, in marinades for raw fish.
in the kitchen
with extra virgin olive oil and lemon for salads and crudités
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.