The eucalyptus honey is harvested during the month of July between the Sicilian and Calabrian lands, in correspondence with the flowering period of this arboreal botanical species native to Oceania.
In cooking, eucalyptus honey plays a surprisingly important role: it is often used to flavor pasta dishes such as legume or sea soups and in particular to stir risotto. It is a versatile product, excellent for pairing with goats, gorgonzola or salted butter; also ideal with oriental dishes based on raw fish or shrimp and vegetables cooked in a pan. For quiet evenings, a teaspoon of this honey is the perfect partner for infusions or warm milk.
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