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It has an almost animal scent, with a characteristic umami finish, of licorice, sometimes markedly smoked, with complex notes of dried porcini mushrooms, bouillon cube and dulce de leche. it is balanced between sweet and savory, at times slightly spicy hot. e. camaldulensis, the most common species in italy, produces huge quantities of pollen, and 10 grams of honey contain up to a million granules of pollen.
Accompaniments: its characteristics make it ideal for any dish featuring aromatic herbs. the salty notes make it a good match for raw seafood. its companion cheeses are fresh goat cheese, sweet gorgonzola and various fresh dairy products.
In the kitchen: in vegetable casseroles, to garnish risotto or sauté shrimp.
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.
It has an almost animal scent, with a characteristic umami finish, of licorice, sometimes markedly smoked, with complex notes of dried porcini mushrooms, bouillon cube and dulce de leche. it is balanced between sweet and savory, at times slightly spicy hot. e. camaldulensis, the most common species in italy, produces huge quantities of pollen, and 10 grams of honey contain up to a million granules of pollen.
Accompaniments: its characteristics make it ideal for any dish featuring aromatic herbs. the salty notes make it a good match for raw seafood. its companion cheeses are fresh goat cheese, sweet gorgonzola and various fresh dairy products.
In the kitchen: in vegetable casseroles, to garnish risotto or sauté shrimp.
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.