Mieli Thun Eucalyptus Honey
- Mieli Thun
- Eucalyptus Honey
- Miele di Eucalipto
- Size: 8.82 oz (250 g)
- Ingredients: bee honey.
- Product of Italy
- Free shipping!
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Honey
It has an almost animal scent, with a characteristic umami finish, of licorice, sometimes markedly smoked, with complex notes of dried porcini mushrooms, bouillon cube, and dulce de leche. It is balanced between sweet and savory, at times slightly spicy hot. E. Camaldulensis, the most common species in Italy, produces huge quantities of pollen, and 10 grams of honey contain up to a million granules of pollen.
Accompaniments
Its characteristics make it ideal for any dish featuring aromatic herbs. The salty notes make it a good match for raw seafood. Its companion cheeses are fresh goat cheese, sweet gorgonzola, and various fresh dairy products.
In the kitchen
In vegetable casseroles, to garnish risotto or sauté shrimp.
Provenance
Altitude distribution: 0-600 m
Bloom period: July-August
Plant variety
The most common species in Italy is E. Camaldulensis, which grows to a height of 20m, with a straight trunk. It has a characteristically spongy bark, with reddish, grey, green, and white tones. Although it is native to Australia, E. Camaldulensis takes its name from Francesco Ricciardi, Count of Camaldoli, Naples.
Pollens and combinations
Cardoon, french honeysuckle, pennyroyal, mullein.
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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