Production: beginning of July in central-southern Italy
Physical state: crystallized honey
Colour: hazelnut, often Siena earth-coloured
Bouquet: aroma of dried mushrooms, liquorice
Taste: medium sweetness and acidity, very intense, persistent and slightly spicy
Use: ideal in dishes where there are herbs, with fresh goats and sweet Gorgonzola
Gastronomic product made of bread and cheese, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese.
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Homemade salami approx. 190 gr. - Hackerhof Lanz Bernhard
The climate, the spring water and the soil of this marvelous island add quality and prestige to this product of the highest level: stone milling with dry system at low revolutions to avoid overheating of the product and preserving its organoleptic properties , slow extrusion, bronze drawing, long drying times (30-48 hours) at low temperatures, manual packaging do the rest.
Homemade Pasta made of Khorasan - Linguine 500 gr. - Pasta Callari
Chestnut honey has a reddish-brown colour, can crystallise with the time. It is the opposite of the acacia honey. It has a very strong, aromatic, slightly harsh aroma. It is rumoured that is has therapeutic effects on sore throat, pairs off very well with cheese. Some swear it exists nothing better for sugaring the coffee than chestnut honey, he should strengthen the aroma.
100% of apple juice biological, cloudy, without additives.
