A honey with vegetable fragrances of root, pine and fir needles, licorice. On the palate it may initially recall mushrooms, with a sweetness mitigated by herbaceous notes and a final hint of cinnamon and fresh resin. Among honeys, the richest in glucose, the main element behind the crystallization of honey and melting structure.
How to use it
Add it to a vegetable soup at the end of cooking; ideal together with blue cheeses.
In the kitchen it is a winner in bbq marinades together with pepper, vinegar and extra virgin olive oil or to “wet” anchovies, in the filling of fried courgette flowers.
Combine it with walnuts and blue cheese for a ravioli of fresh pasta or for the preparation of gingerbread, instead of sugar.