Honey e “Nocciomiele” (Hazelnuts and Honey)
Honey obtained from all the blooms of the area throughout the spring and the first part of summer.
Its density, color and crystallization rate changes from year to year. A pleasant surprise to taste and re-taste every year…
Honey obtained from the nectar of Acacia flowers (Robinia) which blooms between the end of April and the beginning of May.
Light and limpid color, very fluid, crystallizes very slowly.
Sweet flavor, with aromas of vanilla and sugared almonds, very popular with children for its delicate taste. It can be used in the preparation of desserts or in general as a substitute for sugar, it does not alter the taste of coffee or other foods to which it is combined.
Honey obtained from the nectar of chestnut flowers, which blooms from mid-June to early July.
Dark amber color, liquid, slowly crystallizes.
Honey with a sweet taste with a bitter aftertaste, very particular and aromatic, it goes well with cheeses such as gorgonzola, but also as a sweetener of a low-fat yogurt.
Acacia honey and wholemeal hazelnut paste is the simplest and most natural answer to the various hazelnut creams; fabulous in coffee and delicious paired with a salty flatbread. Excellent for breakfast and snacks for the little ones.
Acacia honey, hazelnut paste and bitter cocoa; similar to “Traditional Nocciomiele”, but with the extra charge of chocolate. From the simple breakfast on toast or rusks, to the variegation of ice cream and fruit salads, it is a full of natural energy.
Honey with Huzelnuts
Toasted hazelnuts drowned in acacia honey, practically a natural antidepressant.
Every moment is good for this energetic “cuddle”. Using the teaspoon with caution is addictive!