honey

aroma of acacia and white spring flowers, with hints of jordan almonds and bourbon vanilla. to the palate it is sweet and silken, and its finish confirms the full range of different olfactory sensations, revealing a fresh note of sweet almond. definitely the highest in fructose content, the sweetest and most hygroscopic of honeys.

accompaniments

goat cheeses, pecorini and blue cheeses. 

in the kitchen

used in candied fruit and vegetables, or to preserve them in syrup. always liquid and easily soluble, it is also ideal for fruit salads, where it limits oxidation, good also as a glaze on fruit tarts and fruit cakes in general. added to tomato sauce it exalts the flavor while toning down the acidity.

provenance

Altitude distribution: 0-1000 m
bloom period: april - may

plant variety

native to the appalachians, these trees can reach a height of 20m. their canopy is dense, with innately compound leaves, with leaflets whose number ranges from 11 to 21. the white flowers produce pods containing beans. although the plant itself is toxic, its flowers are edible.

pollens and combinations *

horse chestnut, false indigo, blood orange, honey locust

* Indicazione di possibili altri nettari (altre specie botaniche) presenti nel miele in percentuale ridotta.