Mieli Thun Apple Tree Honey

• Mieli Thun
  
• Apple Tree Honey
• Miele di Melo
• Size: 8.82 oz (250 g)
• Ingredients: bee honey.
• Product of Italy
• Free shipping!

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Honey
The front note in the bouquet is of apple cider, followed by grassy lymph, moss, and baked pippin apples. The incredibly mild gustatory experience, different from the aroma, begins with floral and plant notes, followed by more well-defined sensations of cardoon and boiled artichoke. Although apple trees bloom up and down the peninsula, apple honey is a true rarity.

Accompaniments
With meats and compotes of cooked fruit or quince mustard. For brining fowl and game in general. In cocktails with Calvados cider or apple juice.

In the kitchen
To dress roast pork or a salad made of wild spring greens. Combined with horseradish, mild mustard, sesame seeds, and cream of hard-boiled eggs, as a sauce for asparagus.

Provenance
Altitude distribution: 0-1000 m
Bloom period: April-May

Plant variety
Small deciduous tree, 5-12 meters in height, with a dense canopy, pentagonally white and pink symmetrical flowers, and superficial roots. There are ancient varieties, some of which are found in Tolstoy's legendary apple orchard in Jasnaja Poljana. 85 scientists coordinated by the Edmund Mach foundation of San Michele all’Adige have fully decoded the sequence of the apple genome, which is composed of 13 billion nucleotides.

Pollens and combinations
Maple, heather, willow, dandelion.

Mieli Thun is pure monofloral honey collected during peak blooming periods in specially selected, uncontaminated locations. Nomadic honey, produced by taking the bees to sixty extraordinary sites, a family tradition involving trips all over the country, careful observation, and paying heed to the tales of the farmers, who are true connoisseurs of the land.

Pure ingredient. Mieli Thun has stepped out of the box to imagine honey as a pure ingredient with many possible uses. From breakfast to dinner, miraculous in cakes and pastry, it is a salad dressing, cooks perfectly, an emulsifier par excellence, fundamental in cocktails, goes well in curd and is an important ingredient in traditional salamis. The greatest chefs are pioneering this rediscovery, honey is the new frontier of gourmet cuisine.

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