Consistency: liquid and slightly sticky
Colour: tending towards amber, very intense and dark, with various degrees of intensity and subtle hues ranging from red to brown
Aroma: it has an intense, fruity, sweet aroma with a spicy note reminiscent of black pepper and cloves and a subtle hint of smokiness. It also conjures up musk, tobacco, leather or wet cardboard
Taste: reminiscent of carob beans, rhubarb and liquorice sticks. It is not very sweet and has a slightly bitterish taste. It has good persistence of flavour, with a subtle pungency. It leaves a silky, velvety sensation on the palate
Fascinating fact: it is also called forest honey and is the only variety not derived from flower nectar, but from honeydew, a substance excreted by plant-sucking insects such as citrus flatid planthoppers or other Auchenorrhyncha Hemipterans leafhoppers that absorb nitrogenous substances
Production area and period
It is harvested at the end of the Summer in the woods of some regions: Piedmont, Emilia Romagna and Abruzzo.
Tips for use
Exceptionally good for sweetening fresh cheeses, milk and other dairy products. It is ideal in black tea and for recipes with dark spices and vegetables. It is also a revelation on pancakes and mascarpone. Recent studies indicate that this honey is particularly rich in antioxidants.
