Colour: amber, often tending towards burnt Sienna and with characteristic greyish hues
Aroma: the bouquet is reminiscent of stock cube broth, of dried porcini mushrooms and liquorice, with a smoky note coming through at the end
Taste: of medium sweetness, it leaves a subtle salty tang on the palate. It is intense, with medium acidity and great personality. The taste is similar to that of liquorice and balsamic sweets
Production area and period
It is collected during summer and autumn in central-southern Italy and the Italian islands
Tips for use
It is perfect for accompanying starters and main courses, for adding flavour to fish or mixed vegetables either pan-fried or served in vinaigrette with oil and lemon. It is excellent in infusions and hot milk, and with medium-mature cheeses like pecorino. It is ideal with finger foods and sushi. It is also a revelation in bean and legume dishes and in soups.