Wildflower Tuscan Honey
The colour of Santa Vittoria wildflower honey varies on the spectrum between light yellow and beige, with dark hints. Its aroma is intense, while the flavour it offers is sweet and lingering. Harvesting takes place between June and September in our farm Santa Vittoria in Valdichiana, Tuscany. After the honey is extracted by mechanical centrifugation, it is left to decant, then packaged without ever undergoing heat treatments for its preservation. Wildflower honey is versatile and can be just as easily added to hot drinks as spread over bread. 250 gr / 8.8 Oz
Special Sorbetto recipes with our honey!
Sorbetto is the sweet I serve to my guest at the end of a meal. In my sorbets I try to give a good freshness that serves to refresh the mouth after a good meal and help digestion. The herbs I suggest in this recipes marjoram and turmeric have excellent digestive properties. I can use different ingredients following the season. Follow the recipes and feel free to change fruits and spices according to your country season and your own taste. See below two recipes
Tuscany summer: 200 gr apple, 300 gr musk melon, 100 gr plum. 100 gr Honey, 3 lemon juice, Mint, Basil, Majorana, Salt, 1 fresh tumerich roots
Mauro’s vice: 500 gr Nun’s leg pears, 50 gr sugar, 50 gr wild flowers honey, 3 lemon juice, Mint, Salt
Black Garlic Cream: 200 gr Mascarpone, 20 gr wildflower honey, 1 black garlic clove, Fresh truffle, Roasted hazel nut
Recipe 1 – Tuscany summer
Cut the fruit into small pieces, add honey, lemon juice and salt and freeze for at least one day. Remove the fruit from the freezer and cut it into small pieces. The honey is very important not only for sweetness but also to keep some “softness” in the frozen fruit. Put the mint, marjoram and turmeric root and a pinch of salt and sugar in a powerful blender and blend. With the blender running start adding the frozen fruit in small pieces. Let the blender run until you have a smooth but still fairly firm cream. Once ready you can serve in small glasses with a garnish of dried fruit and honey. You can otherwise freeze the cream in larger or smaller molds and serve it as sliced ice cream.
Recipe 2 – Mauro’s vice
Follow the instruction of the previous recipes. In a jar apart mix with an immersion blender mascarpone, garlic and our wild flower honey. Serve it creamy in a glass or sliced and frozen. Add on, before you serve it, for each portion, honey, one hazel nut, one big spoon of mascarpone with black garlic and tiny slices of fresh truffle.