Production: in May mainly in the Venetian Prealps
Physical state: liquid honey
Colour: white to straw yellow
Bouquet: light, persuasive, with white spring flowers
Use: ideal in Greek yoghurt, for syruping fruit and vegetables, for sugaring coffee and drinks in general.
"Tartufata" is excellent for hors d'oeuvres, rice and pasta dishes and filling for main courses.