honey

an aroma of dried chamomile, dominated by animal scents, tannins and quinine. the palate reveals a bitter, slightly astringent taste, with notes of wood, moist tobacco, carob and cocoa beans. despite its floral origin, its parameters resemble those of honeydews.* usually crystallizes slowly and in the presence of blackberry nectar.

accompaniments

with cottage or soft cheese, bloomy or washed rinds, and it exalts the sweetness of a trentino grana cheese.

in the kitchen

in the filling for pumpkin tortelli, to treat fatty liver or with lightly smoked foods. lukewarm, it provides the perfect contrast in a persimmon mousse. delicious blended into fresh whipped ricotta cheese. in all dishes with hazelnuts, in starters for heritage doughs, excellent in dough for rye bread. - View the recipes

provenance

Altitude distribution: 0-1200 m
bloom period: june - july

plant variety

commonly found on hills and mountain slopes, this tree has an ample canopy and can reach heights of 20/30m. it favors cool, deep soils with plenty of loam. although it relies mostly on air currents for pollination, bees collect great quantities of pollen and nectar from its flowers.

pollens and combinations *

clemantis, woodbine, blackberry, white clover

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