Serve the chestnut honey on a cheeseboard with gorgonzola, pecorino and walnuts, or bring a touch of sweetness to a chicory, pear and parmesan salad. Enjoy the chestnut honey drizzled over a chestnut crêpe, or perhaps just spread it generously on a piece of toast.
Produced in the Messina area, in the mid-mountain areas in June / July.
Color: from amber to almost black, according to the production areas.
Crystallization: generally absent or with large crystals.
Odor: strong and penetrating, tannic.
Taste: similar to the smell, pungent at first, then more or less strongly bitter depending on the origin, rich in mineral salts.
Uses: to be used with non-mature or medium-aged cheeses.