A honey with a scent of caramel, coffee powder, chamomile, turmeric, saffron and apricot jam. On the palate it is generous, complex, in perfect balance between aromas of toffee caramel, tamarind and a slightly more bitter finish.
How to use it
It goes very well with cinnamon and nutmeg, but also with anise and chilli. We recommend it for mustards and unusual jams; served alone, it goes perfectly with bacon and cotechino.
It can be used for alcoholic fermentation: in low fermented beers, mead and in infusions of bitter herbs for spirits. Try it with sautéed rice, with a chicken curry or in a mixture for cured meats such as cotechino.