Dandelion quintessence enhances the unique personality of a honey capable of surprising with its intriguing contrast between taste and aroma.
On the nose, it is pungent, with notes of ammonia, sulfur, vinegar, roots, and wet hay; on the palate, it reveals a balanced sweetness, with vanilla nuances and hints of chamomile.
Pack of 200g.
Dandelion quintessence pairs well with bitter vegetables like endive and escarole. It can be used to glaze pork or in egg pasta dough. Emulsified with vinegar, extra virgin olive oil, pepper, and aromatic herbs, it enriches roasts and grilled meats. It is also ideal in the sausa d’avìe, the traditional Piedmontese “bee sauce” made with mustard, walnuts, and vinegar.
Recipes
