This particular forest honey is harvested in Piedmont in August: a period during which Metcalfa pruinosa nourishes of the sap of different plant varieties, kidnapped by the younger plants or by their more tender parts.
One of a kind, forest honey is one of the most used products for surprising recipes: from the simple accompaniment to fresh and/or medium-aged cheeses to the combination with butter spread on bread, from the original embrace to species of lake fish to that with spicy meats from the taste of the East.
Thanks to the particular texture, this honey is widely served in harmony with panna cotta and ice cream, to sweeten coffee or barley and to enrich sauces in mixed grills such as ketchup and barbecue sauce.
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