Mieli Thun Cherry Honey

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

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Honey
A bright yellow honey with brilliant orange highlights. To the nose it brings aromas of toasted nuts and apricot jam. In the mouth there is an evident taste of drupes, particularly almonds and prunes. The palate is enveloped by the opulence and toffee tones. The finale is almost pungent with benzaldehyde, the typical aroma of the drupacee.

Accompaniments
Excellent with cream cheese, sweet aged cheese and mountain cheeses..

In the kitchen
In a sauce with sour yogurt, to top a caponata, to glaze a chicken with almonds. In desserts, it is perfect for the torta sbrisolona, or in the cream of mascarpone with chestnut pollen and peeled almonds.

Provenance
Altitude range: 400-800 m
Bloom period: April-May

Plant variety
The cherry (prunus avium) tree belongs to the rosacee family, and is native to europe and some cold mountain areas in asia minor. in italy it grows spontaneously in high hills and foothills of the mountains, showing good resistance to the cold. Together with prunus cerasus, it is one fo the two species of wild cherry that have given rise to the cultivated cherry varieties of greatest value, like the white graffione cherry of piedmont and the black durone of vignola. The presence of small nectar-emitting glands at the base of the leaf peduncle is characteristic. If wounded, the plant emits a gelatinous substance that protects it from infection, which was once used to flavor chewing gum.

Pollens and combinations
Willow, maple, honeysuckle, chicory, cruciferous vegetables .

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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