Citrus vinegar is a product of the oxidation of the first fermented honey made by mieli thun: it is the vinegar you were not expecting. Gentle, elegant, floral, sour and sweet at the same time, a transformation of honey and an icon of sweet and sour. Citric and slaty verticality is a very useful tool in the kitchen when an immediate and aromatically less invasive touch is called for. 6.31% in acidity, just 140 g/l of residual sugar. Accompaniments: Just a little is enough to exalt a fish soup, a few drops on octopus, excellent in broths with mushrooms or algae, to which it brings freshness, lightness and an oriental touch. In the kitchen: It is the right vinegar for marinades, extraordinary for making mayonnaise, with crudites and organ meats, perfect with cooked vegetables, balances the sweet and sour components of caponata. 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