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sempre miele salads and condiments

salads and condiments

every honey is generated by flowers. every honey is nectar collected and concentrated by the bees.
the pertinenece of honey lies in its naturalness and plant origin, which is why it is extraordinary in the preparation of sauces and condiments for salads and crudités. try using honeys in a lemon vinaigrette with extra virgin olive oil.
try it in a veggie mayonnaise, substituting the protein in the eggs with honey, emulsified with vinegar and extra virgin olive oil. you’ll discover another way to use honey, so incredibly versatile.

in the kitchen

honeynnaise 3 tbsp orange honey
3 tbsp honey vinegar
200\300g extra virgin olive oil
salt and pepper to taste
mix the orange honey and the vinegar together into a smooth cream, to which you must add the extra virgin olive oil a little at a time, as you whip it by hand or with an immersion blender. add salt and pepper to taste. 

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fir

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friends of the bees

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breakfast

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energy

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cheeses

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in the kitchen

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salads and condiments

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kneading hands

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caring

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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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