A strong and penetrating aroma of vin santo, apricot compote, ripe figs and black spices, with a licorice finish. the taste is marked by notes of carob, rhubarb and green tomato jam, against a background of cooked cane sugar. definitely the highest mineral content, up to 1.5%, prevalently potassium. it’s the athlete’s honey!
* generally crystallizes slowly and in the presence of sunflower and goldenrod nectar.
Accompaniments: american or mocha coffee, on bread with butter or extra virgin olive oil. ideal in sweet or savory dishes with black spices and in long- cooked meats or freshwater fish. drizzled on ice cream.
In the kitchen: for breakfast, with natural yogurt and dried fruit and nuts, in a bbq or other sauce. a few drops on boiled carrots, pan-sautéed with cumin.
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.
A strong and penetrating aroma of vin santo, apricot compote, ripe figs and black spices, with a licorice finish. the taste is marked by notes of carob, rhubarb and green tomato jam, against a background of cooked cane sugar. definitely the highest mineral content, up to 1.5%, prevalently potassium. it’s the athlete’s honey!
* generally crystallizes slowly and in the presence of sunflower and goldenrod nectar.
Accompaniments: american or mocha coffee, on bread with butter or extra virgin olive oil. ideal in sweet or savory dishes with black spices and in long- cooked meats or freshwater fish. drizzled on ice cream.
In the kitchen: for breakfast, with natural yogurt and dried fruit and nuts, in a bbq or other sauce. a few drops on boiled carrots, pan-sautéed with cumin.
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.