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Mieli Thun Mielipiu Piunocciocream - Acacia Honey and Hazelnuts

Mieli Thun Mielipiu Piunocciocream - Acacia Honey and Hazelnuts

Mieli Thun

  • $ 1995

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  • Mieli Thun
  • Acacia Honey and Prime Piedmont Hazelnuts
  • Mielipiù Piunocciocream.
  • Size: 4.41 oz (125 g)
  • Ingredients: Italian acacia bee honey and medium-roasted IGP Piedmont hazelnut paste.
  • Product of Italy
  • Free shipping!

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Acacia honey and prime Piedmont hazelnuts (variety: Tonda gentile delle Langhe), a name that immediately brings to mind the most aristocratic of Italian pastry schools. An IGP hazelnut with a full, meaty pulp and a particularly intense taste. We favor a medium toasting, since it only takes a few more seconds to deliver more taste and persistence to the palate. Just two ingredients, but both noble: Italian acacia honey and medium-roasted IGP Piedmont hazelnut paste.

We recommend it on crepes, to sweeten coffee, or more simply on a slice of bread at breakfast: finger-licking good!

In the kitchen
In pastry fillings and garnishes, excellent filling for natural croissants, to emulsify egg yolks for preparing zelten, a Trento dish, or added at the very end to risotto with taleggio cheese.

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.


Learn more about Mieli Thun and their products on Medineterranean.



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