Acacia Honey

Da €6,45 a €21,69

Characteristics:

Consistency: It is a honey that remains liquid for a long time. The high content of fructose inside allows the product to mature a very slow crystallization. Due to its high capacity to absorb water molecules in the environment, it is defined as one of the most hygroscopic honeys and it is therefore advisable to keep it in humid environments and keep it away from direct heat sources.
Color: Thanks to its consistency is presented with a light gold hue, almost transparent to the eye.
Flavour: Sweet and delicate, acacia honey gives the palate a gentle memory of the spirit of the candy. In the mouth it leaves a silky aftertaste of sweet almond and a hint of vanilla. Its taste allows you to sweeten dishes and drinks without altering the taste.
Aroma: Once opened, acacia honey gives the nose a light fragrance of spring flowers. The scent recalls the smell of wax and the encounter between smell and taste reveals to the palate a recognizable vanilla flavor of candy.

Weight

N/A

Producer

Apiculture Le Querce

Format

200g jar

400g jar

750g jar

1Kg jar

Place of Production

Piemonte nord-occidentale

Italy

Collection period

April

Maggio

Description

This acacia honey comes from an altitude range that extends from 200 to 500 m of altitude. It is collected in the woods of Piedmont in conjunction with the flowering of Robinia pseudoacacia, the plant whose white flowers, in spring, give the nectar to the bees. April and May are the months in which this plant variety is dressed in a sweet aroma and attractive for foraging bees who do not miss the opportunity to catch nectar and pollen.

In the kitchen, acacia honey is mainly used to sweeten drinks or fruit salads. The delicate taste and vanilla aroma allow this product to enrich cakes or bread dough, accompany yogurt polish tarts, syrup and candied fruit or vegetables and adjust the flavor of the tomato in the preparation of sauces. Ideal on toasted and buttered bread or combined with goat cheese, pecorino or blue cheese.

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