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Mieli Thun French Honeysuckle Honey

Mieli Thun

  • $ 2195

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

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To the nose, it is very tenuous and slightly floral, with plant notes, of dried straw or grass. To the palate, it presents a delicate, short-lived sweetness, with a slight aroma of green legumes, straw, and a trace of fresh walnuts. In the world of honey, the presence of french honeysuckle pollen is considered a marker of Italian geographic origin, and more specifically of the Mediterranean basin.

In bakery products.

In the kitchen
With a neutral base, it is equally at ease with savory, acid, and bitter flavors. Due to its tendency towards spontaneous fermentation, it is at its height as a nutrient for the yeasts in bread starters, making bread softer, longer-lasting, and more golden and fragrant.

Altitude distribution: 0-800 m
Bloom period: April-May

Plant variety
Reaches 60 cm in height. It is a forage plant, whose leaves have a furry undersurface. Its carmine red flowers develop in a dense bunch. It prefers deep soil, eutrophic and clayey. It does not tolerate acid or saline soil. The seeds are tiny: a thousand seeds weigh ca. 5 grams.

Pollens and combinations
Citrus, clover, black locust, vetch.

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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