dizionario dei mieli nomadi

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la precisione assoluta, la passione, la dedizione, il controllo del dettaglio. heinz beck, chef tre stelle michelin del ristorante “la pergola” dell’hotel rome cavalieri di roma, dimostra il suo amore per l’italia in ogni suo piatto. la sua cucina parte dalle migliori materie prime del nostro paese per un viaggio che si ispira alle tradizioni mediterranee per fondersi con influenze orientali. ogni piatto è frutto di uno studio meticoloso, di un equilibrio di elementi che dimostra come la creatività e il rigore possano andare di pari passo. la leggerezza e la purezza delle linee sono i tratti distintivi di una cucina mediterranea pensata con precisione nipponica. tra i suoi piatti più famosi e golosi i fagottelli “la pergola” ripieni di carbonara, rivisitazione in chiave gourmet di uno dei must della cucina romana.

Structure generally made of pine wood where bees are kept. Unlike what happened when rustic beehives were used, the modern Dadant Blatt hive has movable combs that can be removed without damaging the colony. This type of hive has two separate sections: the bottom part houses the queen bee, part of the colony, the brood, the pollen and honey needed to feed the bees; the upper part known as the honey super can be easily extracted by the beekeeper who can collect the honey in combs that have never been in contact with the brood. Hive colours [hive, col-ours] ◊ Observing an apiary, the first thing that captures your attention are the different colours of the entrances to the hives. The painted codes are very important to the bees who use these as well as the shape of the hive and polarized sunlight to guide them on their return from collecting. The colours generally used are yellow, orange, greenish yellow and greenish blue since, besides ultraviolet, these are the colours that bees distinguish.

The classic definition of honey is as follows: “by honey we mean the sweet natural substance that bees (Apis Mellifera, or Honeybee) produce from the nectar of plants, secretions from living parts of plants or from substances secreted by sucking insects found on the living parts of plants. The bees gather, transform and combine these substances with other substances of their own; they deposit and dehydrate and store them, leaving them to mature in the honeycomb”. Dry as this definition may appear, it contains the true values of honey, a unique food. It is a concentrate of sugars – 80% including fructose and glucose – and other plant substances that bees make for us. None of its characteristics is prepared or transformed by man – unlike many food products such as wine, cheese or cold meats. It is a In the Canticle of Canticles, sweetness sampled together is sweeter than that tasted alone, and the lips of newly-weds are a source of sweetness that can be compared to honey, as can the tongue of the bride: “From your lips seep virgin honey, oh bride, there is honey and milk under your tongue and the scent of your clothes is like perfume from Lebanon [...]” According to Greek legend Pythagoras fed on honey alone in both the spiritual and bodily sense, while John the Baptist in the desert ate it with locusts (Mathew 3: 4) Even Dante in his Purgatory (Purgatory xxii, 151) mentions it: “Honey and locusts were the foods/ that nourished the Baptist in the desert.” combination instead of the nectars of a range of plants from different environments, and the work of the bees. Without bees honey would not exist. It is also an important source of sugar: with an 80% content of fructose and glucose its prevailing taste could not be anything but sweet and, added to other foods, it sweetens even more than ordinary table sugar (sucrose).

Sugary substance with varying aromas deriving from the nectar of f lowers or honeydew. It is harvested and transformed by bees, who then combine it with their own specific substances and store it in the honeycombs as their own food. Honey is joy, simplicity and complexity; together with its incredible colours and range of aromas, it is there to remind us daily – as we produce, taste and give it to others – of the incredible complexity of Nature.

The comb is made up of a series of hexagonal cells. It serves to contain the larvae of the brood and store the honey and pollen. Its form allows space to be used rationally - there are no spaces between the cells and its structure is very strong and resistant. Its design has been borrowed by man in constructions where extreme resistance to dynamics is required. How they handle the number of combs available and their position within the hive is essential to the health of the colony and to the production of honey. The cells are inclined upwards at about 9 - 14 degrees, which means the honey can be stored in them without it coming out before they are sealed with the operculum.

Sugary substance produced by insects that suck the sap from plants, withholding the nitrogenous substances and filtering the glucidic component that is deposited on leaves and branches. It is much coveted by many insects including bees, who gather it to make honey often as an alternative to nectar.

One of the finest features of this honeydew is its spontaneous deep, dark amber colour with dull tinges shifting from red to brown. Its fragrance is strong and penetrating, with a scent of spices such as black pepper, juniper berries and cloves. Its markedly fresh plant flavour recalls carob, rhubarb and liquorice stick. Lingering, not very sweet, its finish leaves a sensation of sugar cane caramel.

All honeydew honeys have their own peculiarities and it is hard to mistake one from another. Always amber-coloured, with differing degrees of intensity, they smell slightly smoked, of damp wood, musk, tobacco, leather and wet cardboard. On the tongue there is a clearly velvety sensation. This type of honey has a unique appeal in that it is notably less sweet, it has a slightly bitter taste and is mildly tangy, allowing a much greater finish on the palate. Renowned for the pureness of the ir oligo-elements, honeydew honeys are always greatly appreciated among finer palates; they make versatile culinary complements
Tips for use || ricotta – ideally whipped – mascarpone and all fresh, fatty and sweetish cheeses served at the start or end of a meal with the honeydew honey of your choice, which can be slightly warmed || with cheeses such as cow’s milk toma ubriaco (with wine) or matured in pomace or officinal herbs || in recipes with dark spices or vegetables that go with honey || in stews of fish or meat – either red, white, or game || any tisane with bitter ingredients – artichoke or roots in general || in black tea or afternoon coffee || white pine honeydew honey is best, however, enjoyed pure, eyes closed and nose clear, just as if you were meditating. Honey, always in moderation, also indicates the quality of life, the educational model that a father should remind his children to uphold. Again the Old Testament narrates: (Proverbs 16: 24) “Pleasant words are as an honeycomb, sweet to the soul, and health to the bones”. (Proverbs 24: 13) “My son, eat thou honey, because it is good; and the honeycomb, which is sweet to thy taste. [...].” (Isaiah 7: 15) “Butter and honey shall he eat, that he may know to refuse the evil, and choose the good.”

Used to carry liquids, nectar and honeydew, the honey sac is an enlargement of the esophagus separated by a valve from the rest of the digestive tract. This prevents the material due to be come honey from coming into contact with anything partially digested. The honey sac can expand to contain up to 50 mg of nectar. Therefore it requires 20,000 trips to carry one kilo of nectar. However, considering a concentration ratio between nectar and honey of 3 to 1, it in fact takes 60,000 trips to carry one kilo of honey: in all 120,000 km. Three times the circumference of the world for one kilo of honey!

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Dizionario dei mieli nomadi


il linguaggio delle api


Il ronzio delle api



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i colori dei mieli sono cangianti in tonalità, ricchi di sfumature e riflessi per questo è difficile da definire codificare in una scala.
mielicromia è un pretesto per raccontare curiosità, note organolettiche, spunti ed utilizzi in cucina, pollini di accompagnamento, luoghi di origine, informazioni botaniche dei fiori di cui i mieli sono figli.
per ognuno una carta d’identità, strumento indispensabile per riconoscere riutilizzare ridare dignità ai mieli, declinati solo al plurale. realizzato da: Mieli Thun - corraini edizioni - ami
ISBN: 9788890522505
Pagine: 56


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