a delicate aroma of pollen, freshly cut hay, pineapple and passion fruit. the taste is fruited and intense, with distinct acid notes and aromas of ripe apricots against a background of mace. its pollen is covered by tiny droplets of yellow oil, to which the honey owes its brilliant color. - View our blog as well
drizzled directly on fried foods, in vegetable soups and creams, in broth.
in the kitchen
in an emulsion of extra virgin olive oil, ground black pepper and a pinch of kosher salt to enliven the taste of an onsen tamago. in dough for sweet or savory pastries, or drizzled directly on fried foods. stands in for butter or other condiments for cooking eggs sunny side up.
“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.