Originating from Sardinia, Miele Amaro hits the palate with a unique sweetness, followed by a slight bitter aftertaste. This honey is collected after three months of pollination on flowers of the rare Arbutus Unedu plant. Miele Amaro is useful in salads and main dishes as it is in desserts.

RECIPES:

PRODUCT SPECIFICATIONS:

Product Net Wt-9oz.
Dimension: H 3 ¼”/W 2 ½”/D 2 ½”
Unit Weight: 1 lb
Appearance: Pale amber in color with grayish flecks

DID YOU KNOW:

• The Corbezzolo plant, Arbutus Unedu, flowers from November to February. Also known as the “strawberry tree” for its unique fruit, Corbezzolo is native to the Mediterranean’s mountainous regions.
• To ensure production of this rare honey, bee hives are physically transported to the areas where these plants flourish.
• The flowers of the strawberry tree produce half as much nectar as other flowers, meaning that it takes twice as many bee trips (from flower to hive) to produce the same amount of bitter honey as any other variety of honey.
• The polyphenoloic resins found in the nectar are what impart the slightly bitter flavor to the honey. Miele Amaro has a pungent and earthy aroma.
• A homeopathic aid to those suffering from allergies, asthma and other respiratory difficultie.s
• Miele Amaro affectionately called  Sardinian “Liguid Gold”.

CHEF TIPS:

• Obvious uses in desserts include drizzling on fried pastries, over sweetened ricotta and fruits or to top ice creams. Drizzle over strong cheese for a great flavor contrast.
• Add as an interesting layer to a favorite vinaigrette.
• For a savory twist, drizzle bitter honey on pasta tossed with fresh ricotta and freshly ground black pepper. A great finishing touch to antipasti platters of prosciutto and other cured meats
• Try the Pane kin Recottu Durke (Pane Carasau with sweetened ricotta cheese and a drizzling of Miele Amaro-bitter honey).