A honey with a scent of cooked and caramel, coffee powder, chamomile, turmeric, saffron and apricot jam. On the palate it is generous, complex, in perfect balance between aromas of toffee, tamarind and a slightly more bitter finish.
How to use it
It goes very well with cinnamon and nutmeg, but also with anise and chilli pepper. We recommend it for mustards and unusual jams; served alone, it goes perfectly with guanciale and cotechino.
It can be used as a base for alcoholic fermentation: in bottom-fermented beers, mead and in infusions of bitter herbs for distillates. Try it with sauteed rice or with chicken curry, in a mix of cured meats such as cotechino.