Composed of 20% HONEY, 30% HAZELS, 25% SOFT CHOCOLATE and WHOLE MILK
. Acacia, or locust tree honey, is among the best known and most appreciated honeys. Although it is typical of the Pre-Alps, it is produced all over the Italian peninsula, in fact it is also collected in Tuscany (in Lunigiana), in some areas of Emilia Romagna, in Abruzzo and in Campania. It is a honey that is recognisable because it is characterised by a splendid light colour, between white and straw yellow, slightly amber-coloured, has a liquid and silky consistency with a very subtle and delicate aroma, light and fruity, reminiscent of flowers, with a very sweet taste. It has the characteristic of containing more fructose than glucose, which is why its crystallisation is very delayed and so it remains liquid for a long time.

Formats: 25g, 50g, 125g, 250g

Description

Uses and combinations
Acacia honey is considered an excellent and powerful sweetener and therefore lends itself to replacing sugar in drinks, of which it does not alter the flavor because it has a delicate, almost vanilla-like taste, which does not overpower the flavors and is ideal as a milk sweetener , coffee or tea. It is also suitable for accompanying cheeses, in particular blue cheeses such as Gorgonzola, but also mature pecorino, Sardinian or Roman, and Provolone; it is also suitable to accompany fresh seasonal fruit. Acacia honey is the fundamental ingredient of spongarda, an ancient traditional Lombard dessert (from the Crema and Cremona areas) which is prepared by placing assorted and chopped dried fruit (almonds, hazelnuts, pine nuts and walnuts) combined with acacia honey and spices. The dough thus composed rests for a week in a terracotta container before being placed between two discs of dough and placed in the oven for cooking. It is an ancient dessert of which there is evidence as early as 1755, which has obtained regional recognition as a typical product.

Beneficial properties
Acacia honey is known for its virtues in regulating the intestines.