andrea paternoster is indebted to his grandfather for his first and last name, in addition to an infinite love for honey and beekeeping. he adds his enthusiasm and passion, aiming to have honey recognized and appreciated as a choice food. mieli thun was founded in the early nineties, with the idea of expressing a clear connection between a brand and the quality of its products. the keywords, the beacon and compass of the company’s journey, are pure, essential, monofloral, raw, natural and noble, ingredients.
the mieli thun idea
we envisioned a farmstead of beekeepers with a bond with the land, the plants and the bees, built a harmonious place that represents the beauty of the job we do. there aren’t many of us, only ten people, but full of enthusiasm and fueled by an ambitious project: the renaissance of honey.
excellence as a consequence
this project, and the production of excellence that follows, has made it the recipient of numerous awards, at home and abroad, in addition to the fervent plaudits of renowned chefs.
search for honey of heretofore unknown origins
all the work of andrea paternoster and the entire mieli thun team is aimed at promoting the quality of honey through the searching out of ever more isolated and uncontaminated bloom sites, which can offer mono-origin honeys never tasted before.
fine tune the technique
the desire to innovate and to improve honey’s freshness and accessibility has led to the development of a technique that favors crystallization, resulting in an unparalleled creaminess, as well as a more intense taste and pleasure to the palate.
this persistent search reaches its ultimate goal with quintessence, where places and periods of bloom generate the peak expression of each flower. quintessence is a definitive quality horizon.
the importance of teaching
over the years, mieli thun has developed collaborations with universities and cooking schools, convinced of the importance of education and of an authentic proselytism in favor of honey.
from rosemary honey and honeydew, the alpha and omega of Italian honeys, springs the idea of honey vinegar, an audacious and bold balance between sweet and sour, the confirmation and attestation of honey as a noble ingredient.
having achieved many objectives, today mieli thun turns its efforts to giving increasing power and visibility to its idea, to promote the values it holds most dear, so as to involve new fans and pay tribute to all those who have dedicated their professional lives to the noble art of beekeeping.
informations and contacts
str. conte zdenko thun 8
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.