ethereal to the nose, with notes of fresh white flowers and snow; notes of alpine herbs and watermelon rind; at times the presence of wild thyme. sweet, intense, full, with a finale of virgin wax.honey made from r. ponticum has been known since antiquity as the “honey of folly”; but have no fear: ours is well balanced!
by territorial overlap and tradition, it is paired with whole milk mountain cheeses, or used in the mix for cheese canederli and to lessen the acidity of sauerkraut.
in the kitchen
for well balanced gastronomic contrasts like bittersweet or salty-sweet. to glaze or candy acid fruit. just before serving, mixed into vegetable or cheese risotto with the butter. in marinades for freshwater fish. dissolved in water, then frozen and shaved, for an ethereal granita.
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.