Honey

Orange Blossom Honey

Orange blossom honey has a distinct floral aroma that pairs well with desserts. It also pairs well with fish, both raw and cooked. This honey is best used cold to sweeten and flavor yogurt, whipped cream, and desserts made with cream, mascarpone, or ricotta. It is suitable for stretched-curd cheeses of varying maturities: mozzarella, caciocavallo provola, scamorza. This honey is particularly tasty when used in a refreshing summer drink with citrus zest or chopped mint leaves. Particularly suitable for sweetening tea.

Chestnut Honey

The bitter taste and strong aroma of chestnut honey make it unsuitable for sweetening, but rather for flavoring, or, even better, for consumption as is, on bread, possibly with butter. It is a honey recommended with aged cheeses. Particularly suitable for roasts, especially strong meats, to which it imparts, when used in the right quantity, a particular and subtle aroma appreciated even by those who do not like sweet-savory contrasts.

Eucalyptus Honey

Eucalyptus honey is ideal for dishes with aromatic or medicinal herbs. Particularly suitable for preparing savory dishes, for example, to enrich the vinaigrette of a mixed salad or in butter-based sauces. Its toffee-like taste makes it popular with children, who find it tasty spread on buttered toast.

Wildflower Honey

It is a versatile honey, characterized by different nuances, highly appreciated and suitable for all uses. From traditional culinary uses, it is excellent with hot drinks and spread on bread. It preferably accompanies fresh, soft cheeses such as Squaquerone and Taleggio.