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To the nose it is very tenuous and slightly floral, with plant notes, of dried straw or grass. to the palate it presents a delicate, short-lived sweetness, with a slight aroma of green legumes, of straw and a trace of fresh walnuts. in the world of honey, the presence of french honeysuckle pollen is considered a marker of italian geographic origin, and more specifically of the mediterranean basin.
accompaniments in bakery products.
in the kitchen
with a neutral base, it is equally at ease with savory, acid and bitter flavors. due to its tendency towards spontaneous fermentation, it is at its height as a nutrient for the yeasts in bread starters, making bread softer, longer lasting and more golden and fragrant
“A noble ingredient” to be used in all culinary preparations, traditional as well as innovative.
Andrea Paternoster’s dream is to capture the unique essence of each variety of flower. A nomadic beekeeper, Andrea travels with his bees throughout Italy, carefully following the flowering seasons of dozens of different types of flowers, to produce a beautiful variety of monofloral honeys whose flavors capture the essence and uniqueness of each flower. Key to his art is being in harmony with the bees and his ability to follow the natural cycles and the myriad of blossoms as they play out along the Italian peninsula’s climatic and geographical differences.
Mieli Thun Monofloral Honeys are produced without pasteurization or additives. In this way Andrea is able to capture the pure fragrance and flavor of each flower species in the respective honey.