I have dedicated an interesting and unique paragraph to the honey. Acacia, rare and a very light flavour almost absent. Not only suibable for children and elderly but also for diabetics.
Very particular and tasty with spicey cheese and non, as it attenuates the flavour creating a pleasant
taste, interesting and exquisite.
Available in vases of 500 g. Millefiori (thousand flowers) Honey. >From table-land. Good and fresh at same time. Mixed with warm milk
helps sooth the annoying effects of coughs etc. Excellent for making sweet things and rich breakfasts.
Available in vases of 500g. Corbezzolo (Arbutus berry Honey). I would define this honey the king of all honeys because of the rareness
and complexity of the procedure required.
Being a tardy honey, which has excellent success in Umbria, it is often put to the luck of the climate. It has a
unique bitterness, unforgetable and at the same time affasinating. Light and aristocratic.Very rare. Suitable to
relieve asma problems.
Available in vases of 500g., by reservation. Hazelnut and Chestnut honey.Typical from our woods, with a particular and subtle flavour. Suitable for people
with a sweet-tooth and artists.
Hazelnut honey available in jars of 420g.
Chestnut honey available in jars of 500g. Honeycomb is obtained with a particular technique making the bees work directly in the vases. It is available
in vases in immersion or in pieces of small dimensions, used not only as nourishment but also as nutrition,
genuine and pleasing antistress in place of chewing gum. An original idea already know and appreciated
by Etruscans. There is a great demand by my devoted Clients, for this reason it is advisable to order right
now, to organize the production.
Available in vases of 450/550g., by reservation.
Truffle Sauce
Let's talka about my tasty truffle sauces and the packs of truffle that I prepare, by reservation, for a limited
and selected circle of clients. Goes very well with hors-d'oeuvres, first and second courses, my exquisite
wines and my genuine extra virgin olive oil.
The simplest way to taste truffle is by using my truffle sauce, ready to use, just pour directly onto pasta
(spaghetti or egg pasta) with a little parmisan cheese and a drop of extra virgin olive oil. Mix and have a nice
meal!
A delightful mixture of mushrooms and truffle, typical of the zone.
This sauce can be used in many ways, to make hor-d’oeuvres and first courses.
If the product seems too dense, dilute with a little Extra Virgin Olive Oil to your liking.
What’s more, if the product has not all been used, cover the sauce with a little Extra Virgin Olive Oil and conserve
in the refrigerator. To be used as soon as possible.
With the product, we supply, if asked, precious typical recipes from Umbria. In any case, the most simple way
to taste the sauce is with pasta (spaghetti or tagliatelle), a little parmisan cheese if it is to your liking and ‘buon
appetito’!
Jar of 130g;
Jar of 250g.
By reservation.
At Christmas usually there is a great demand, with the sauce, ‘la scopa’ (the broom) or ‘lo scopetto’ (the little
broom) of the ‘Befana’ (ugly old woman who brings gifts on Epiphany eve), once kept in the kitchen to clean
and collect leftovers of flour and pasta, especially after making home-made pasta. They are hand-made and
avaiable only by reservation.
