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Aroma of acacia and white spring flowers, with hints of jordan almonds and bourbon vanilla. to the palate it is sweet and silken, and its finish confirms the full range of different olfactory sensations, revealing a fresh note of sweet almond. definitely the highest in fructose content, the sweetest and most hygroscopic of honeys.
Accompaniments: goat cheeses, pecorini and blue cheeses.
In the kitchen: used in candied fruit and vegetables, or to preserve them in syrup. always liquid and easily soluble, it is also ideal for fruit salads, where it limits oxidation, good also as a glaze on fruit tarts and fruit cakes in general. added to tomato sauce it exalts the flavor while toning down the acidity.
THE PRODUCER: Andrea Paternoster is indebted to his grandfather for his first and last name, in addition to an infinite love for honey and beekeeping. he adds his enthusiasm and passion, aiming to have honey recognized and appreciated as a choice food. Mieli Thun was founded in the early nineties, with the idea of expressing a clear connection between a brand and the quality of its products. the keywords, the beacon and compass of the company’s journey, are pure, essential, monofloral, raw, natural and noble, ingredients.
Nomadic Honeys: each species of flower favors particular places, depending on the terroir, the climate and the composition of the soil. we bring our bees to collect nectar in different places, making at least 60 stops during a single year. Making nomadic honey means seeking the finest floral and local expression of honey. the transfers and layovers take into account the bees’ life cycle, so we move only by night, when the hive is asleep.
Pure Ingredient: we have stepped out of the box to imagine honey as a pure ingredient with many possible uses. From breakfast to dinner, miraculous in cakes and pastry, it is a salad dressing, cooks perfectly, an emulsifier par excellence, fundamental in cocktails, goes well in curd and is an important ingredient in traditional salamis. The greatest chefs are pioneering this rediscovery, honey is the new frontier of gourmet cuisine.
Aroma of acacia and white spring flowers, with hints of jordan almonds and bourbon vanilla. to the palate it is sweet and silken, and its finish confirms the full range of different olfactory sensations, revealing a fresh note of sweet almond. definitely the highest in fructose content, the sweetest and most hygroscopic of honeys.
Accompaniments: goat cheeses, pecorini and blue cheeses.
In the kitchen: used in candied fruit and vegetables, or to preserve them in syrup. always liquid and easily soluble, it is also ideal for fruit salads, where it limits oxidation, good also as a glaze on fruit tarts and fruit cakes in general. added to tomato sauce it exalts the flavor while toning down the acidity.
THE PRODUCER: Andrea Paternoster is indebted to his grandfather for his first and last name, in addition to an infinite love for honey and beekeeping. he adds his enthusiasm and passion, aiming to have honey recognized and appreciated as a choice food. Mieli Thun was founded in the early nineties, with the idea of expressing a clear connection between a brand and the quality of its products. the keywords, the beacon and compass of the company’s journey, are pure, essential, monofloral, raw, natural and noble, ingredients.
Nomadic Honeys: each species of flower favors particular places, depending on the terroir, the climate and the composition of the soil. we bring our bees to collect nectar in different places, making at least 60 stops during a single year. Making nomadic honey means seeking the finest floral and local expression of honey. the transfers and layovers take into account the bees’ life cycle, so we move only by night, when the hive is asleep.
Pure Ingredient: we have stepped out of the box to imagine honey as a pure ingredient with many possible uses. From breakfast to dinner, miraculous in cakes and pastry, it is a salad dressing, cooks perfectly, an emulsifier par excellence, fundamental in cocktails, goes well in curd and is an important ingredient in traditional salamis. The greatest chefs are pioneering this rediscovery, honey is the new frontier of gourmet cuisine.