fir vinegar is made from the dark honey obtained from the same plant. it has a full bodied, malted taste, with evident notes of honeydew. its acidity of 6.20% is counterbalanced by 140 g/l of residual sugars. its barely perceivable sweetness is nevertheless sufficient to give this product fullness, while remaining a sour vinegar.
the spray format is perfect for giving dishes a delicate touch. three sprays on fried eggs or a frittata add a pleasantly fresh note, and it is a must with boiled meats, especially the veal cheek and cotechino. it is also excellent with steamed vegetables and savory quiches.
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.