honey chestnut
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.
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pollens and combinations *
clemantis, woodbine, blackberry, white clover
* Indicazione di possibili altri nettari (altre specie botaniche) presenti nel miele in percentuale ridotta.