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An aroma of dried chamomile, dominated by animal scents, tannins and quinine. the palate reveals a bitter, slightly astringent taste, with notes of wood, moist tobacco, carob and cocoa beans. despite its floral origin, its parameters resemble those of honeydews.* usually crystallizes slowly and in the presence of blackberry nectar.
Accompaniments: with cottage or soft cheese, bloomy or washed rinds, and it exalts the sweetness of a trentino grana cheese.
In the kitchen: in the filling for pumpkin tortelli, or with lightly smoked foods. lukewarm, it provides the perfect contrast in a persimmon mousse. delicious blended into fresh whipped ricotta cheese. in all dishes with hazelnuts, in starters for heritage doughs, excellent in dough for rye bread.
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.
An aroma of dried chamomile, dominated by animal scents, tannins and quinine. the palate reveals a bitter, slightly astringent taste, with notes of wood, moist tobacco, carob and cocoa beans. despite its floral origin, its parameters resemble those of honeydews.* usually crystallizes slowly and in the presence of blackberry nectar.
Accompaniments: with cottage or soft cheese, bloomy or washed rinds, and it exalts the sweetness of a trentino grana cheese.
In the kitchen: in the filling for pumpkin tortelli, or with lightly smoked foods. lukewarm, it provides the perfect contrast in a persimmon mousse. delicious blended into fresh whipped ricotta cheese. in all dishes with hazelnuts, in starters for heritage doughs, excellent in dough for rye bread.
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.