Consistency:
liquid and slightly sticky
Colour:
tending towards amber, very intense and dark, with various degrees of intensity and subtle hues ranging from red to brown
Aroma:
it has an intense, fruity, sweet aroma with a spicy note reminiscent of black pepper and cloves and a subtle hint of smokiness. It also conjures up musk, tobacco, leather or wet cardboard
Taste:
reminiscent of carob beans, rhubarb and liquorice sticks. It is not very sweet and has a slightly bitterish taste. It has good persistence of flavour, with a subtle pungency. It leaves a silky, velvety sensation on the palate
Fascinating fact:
it is also called forest honey and is the only variety not derived from flower nectar, but from honeydew, a substance excreted by plant-sucking insects such as citrus flatid planthoppers or other Auchenorrhyncha Hemipterans leafhoppers that absorb nitrogenous substances
Production area and period:
It is collected at the end of summer in woodlands the length and breadth of Italy, but mostly in the north
Tips for use:
Exceptionally good for sweetening fresh cheeses, milk and other dairy products. It is ideal in black tea and for recipes with dark spices and vegetables. It is also a revelation on pancakes and mascarpone. Recent studies indicate that this honey is particularly rich in antioxidants.
su mielizia.com