An aroma of dried chamomile, dominated by animal scents, tannins, and quinine. The palate reveals a bitter, slightly astringent taste, with notes of wood, moist tobacco, carob, and cocoa beans. Despite its floral origin, its parameters resemble those of honeydews. Usually crystallizes slowly and in the presence of blackberry nectar. Accompaniments With cottage or soft cheese, bloomy or washed rinds, and it exalts the sweetness of a Trentino grana cheese. In the kitchen In the filling for pumpkin tortelli, to treat fatty liver or with lightly smoked foods. Lukewarm, it provides the perfect contrast in a persimmon mousse. Delicious blended into fresh whipped ricotta cheese. In all dishes with hazelnuts, in starters for heritage doughs, excellent in dough for rye bread. Provenance Altitude distribution: 0-1200 m Bloom period: June-July Plant variety Commonly found on hills and mountain slopes, this tree has an ample canopy and can reach heights of 20/30m. It favors cool, deep soils with plenty of loam. Although it relies mostly on air currents for pollination, bees collect great quantities of pollen and nectar from its flowers. Pollens and combinations Clemantis, woodbine, blackberry, white clover. 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. Product of Italy