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.