notes of roasted coffee, soil minerals, followed by the scent of cocoa beans, rhubarb and gentian, all in all a complex olfactory spectrum. the taste is characterized by a mild sweetness followed by bitter notes of plants such as chicory, moist tobacco leaf, cocoa beans, freshly cut wood and bitter roots. its hallmark is homogentisic acid, absent in all other honeys.
in accompaniment to jerusalem artichokes and cardoons by affinity, or in coffee or an infusion with bitter notes, capable of delivering seductive sensations paired with bittersweet chocolate of varying degrees of purity. delicious just spooned out of the jar.
in the kitchen
paired with all vegetables, bitter roots, artichokes and cardoons
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.