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Mugolio is a distinctive syrup created by forager Eleonora Cunaccia of Primitivizia in the heart of the Dolomite Alps National Park, Trento, Italy.
Eleonora harvests these pine cones and stores them in sun-drenched glass jars for a few months, coaxing out the sweet syrup from within. In late Autumn, the syrup is filtered and cooked with sugar to a deep golden brown liquid. This prized condiment has a rich, woodsy honeyed flavor that complements fall produce like apples and pears, wild game and hearty meats as well as creamy cheeses like ricotta and mascarpone.
Ingredients: water, sugar, pine bud extract.
SERVICE SUGGESTIONS: Quite delicate in flavor, Mugolio is best enjoyed over ricotta cheese, panna cotta, or with lightly sautéed apples finished with a drizzle of Mugolio and mascarpone. Perfect over sweet potato. Other ideas are to enjoy drizzled over gelato with fresh peaches. Makes a most unusual vinaigrette. Add a few drops to your favorite chicken or turkey, fresh from the oven. Perhaps even with tea.
THE PRODUCER: Mugolio comes to us from Primitivizia. Primitivizia is a play on the word for primitive, which is what Eleonora Cunacia had in mind when starting her company in 2004. She left the restaurant business and went back to her “roots” and the lessons she learned from her grandmother on longs walks in the fields and forests of the Dolomite mountains, in the Italian Alps. Her grandmother taught her to identify, harvest and cook the wild hers and greens along their pathway. She now harvests herbs, berries, pine resin, and roots in a progressive pattern starting in early spring at the bottom of the valley. Each day’s harvest is prepared and crafted into think cream-like sauces by her brother Giovanni. Many of these wild culinary ingredients are protected and require a permit to pick even limited quantities. Permits are only issued to residents of the national park, which make these products even more special.
Mugolio is a distinctive syrup created by forager Eleonora Cunaccia of Primitivizia in the heart of the Dolomite Alps National Park, Trento, Italy.
Eleonora harvests these pine cones and stores them in sun-drenched glass jars for a few months, coaxing out the sweet syrup from within. In late Autumn, the syrup is filtered and cooked with sugar to a deep golden brown liquid. This prized condiment has a rich, woodsy honeyed flavor that complements fall produce like apples and pears, wild game and hearty meats as well as creamy cheeses like ricotta and mascarpone.
Ingredients: water, sugar, pine bud extract.
SERVICE SUGGESTIONS: Quite delicate in flavor, Mugolio is best enjoyed over ricotta cheese, panna cotta, or with lightly sautéed apples finished with a drizzle of Mugolio and mascarpone. Perfect over sweet potato. Other ideas are to enjoy drizzled over gelato with fresh peaches. Makes a most unusual vinaigrette. Add a few drops to your favorite chicken or turkey, fresh from the oven. Perhaps even with tea.
THE PRODUCER: Mugolio comes to us from Primitivizia. Primitivizia is a play on the word for primitive, which is what Eleonora Cunacia had in mind when starting her company in 2004. She left the restaurant business and went back to her “roots” and the lessons she learned from her grandmother on longs walks in the fields and forests of the Dolomite mountains, in the Italian Alps. Her grandmother taught her to identify, harvest and cook the wild hers and greens along their pathway. She now harvests herbs, berries, pine resin, and roots in a progressive pattern starting in early spring at the bottom of the valley. Each day’s harvest is prepared and crafted into think cream-like sauces by her brother Giovanni. Many of these wild culinary ingredients are protected and require a permit to pick even limited quantities. Permits are only issued to residents of the national park, which make these products even more special.