Apicoltura Alice Orlando
Chestnut honey
Chestnut honey
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Chestnut honey
Nectar from the chestnut trees on the hills of Barge, liquid, with a color as intense as its characteristic bittersweet, tannic flavor, ideal for pairing with cheeses and for flavoring yogurt and recipes that call for it
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Honey with a predominance of fructose (around 42%, while glucose does not exceed 26.4%), which is why it remains liquid for a long time once bottled, with a dark amber/reddish/brown color. In sensory analysis, the flavor is described as one of the least sweet among the different honeys: it is intense, tannic, astringent, and persistent; the aroma is aromatic, bittersweet, green, and woody.
Chestnut honey is obtained from the nectar collected by bees from the flowers of the Castanea Sativa between June and July: a bloom highly appreciated by bees also for the rich flow of pollen, which they gather to feed the brood during its full development in summer.
In the kitchen, it can have many uses: from appetizers such as lard, chestnut, and honey crostini, or ricotta on dark bread with honey, to first courses like Agnolotti del Plin with saffron and honey, sweet and sour chicken main courses, or desserts such as almond cookies or the traditional "Cupete" with hazelnuts, walnuts, and honey.
