Gourmet Recipe Portal

Have fun experimenting with our ingredients in your kitchen! Here are some recipes to help you along your journey.
 
MIELE AMARO
Bitter Honey
 
DID YOU KNOW?
  The Corbezzolo plant, Arbutus Unedo, 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 to (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 difficulties.
 
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 your 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
 
RECIPES:
  Pane carasau with sweetened ricotta
  Brungiolos de Carmela

Abbamele
Bottarga (grated)
Bottarga (whole)
Cold Pressed Olive Oil
Fregula Sarda
Fruttato Olive Oil
Malloreddus Sardi
Miele Amaro
Mosto D'Uva
Organic Olive Oil
Pane Carasau
Riso Sardo Carnaroli
Riso Sardo Roma
Saba
Tradizionale Olive Oil