Mieli Thun Sunflower Honey

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

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Honey
A delicate aroma of pollen, freshly cut hay, pineapple, and passion fruit. The taste is fruited and intense, with distinct acid notes and aromas of ripe apricots against a background of mace. Its pollen is covered by tiny droplets of yellow oil, to which the honey owes its brilliant color.

Accompaniments
Drizzled directly on fried foods, in vegetable soups and creams, in broth.

In the kitchen
In an emulsion of extra virgin olive oil, ground black pepper, and a pinch of kosher salt to enliven the taste of an onsen tamago. In dough for sweet or savory pastries, or drizzled directly on fried foods. Stands in for butter or other condiments for cooking eggs sunny side up.

Provenance
Altitude distribution: 0-700 m
Bloom period: June-August

Plant variety
Herbaceous plant, cultivated for ornamental purposes and for oil worldwide. various types of sunflower are grown for their seeds, which are used in baking, pastry cooking and eaten directly. They can be cultivated on any type of soil. The quantity of dextro-alpha-tocopherol (Vitamin E) present in sunflower seed oil is four times greater than that in olive oil.

Pollens and combinations
Galega, Jerusalem thorn, Egyptian clover, wild carrot.

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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