Chestnut honey, 500 g
The bitterness that remains after the sweet
- Colorcastagno
- Pack size500 g
€8,80
Harvested and worked by hand by Fahren Janine Tami e Arianna Balestri, in Montevarchi.
In short
The chestnut blossoms in June, when the acacia has already finished, and yields a honey that is its opposite: reddish-brown, dense, dark in the jar and amber when held up to the light. The sweetness arrives first and quickly fades; what remains is a distinct bitterness, of wood and tannin, felt at the back of the tongue.
It's a honey that divides, and those who seek it do so for that very reason: it doesn't hide anything. It crystallizes slowly and irregularly, often remaining semi-liquid for months. Store it in a pantry, away from light and heat. Half-kilo glass jar, hand-filled in Montevarchi.
In the kitchen
How long it takes, and what goes on top.
Goes well with Aged pecorino cheeses, salted ricotta. With white meats, instead of sauce.
The farm
What is inside, and how it is made.
- Origin
- Country of origin: Italy. Produced and packaged in Montevarchi (AR).
- Packaging
- Glass jar with metal cap. GL 70 bottle — glass collection; FE 91 cap — metal collection.
On the same stall
Two ways to look: the same line, or the same color.
La Foresta
A farm in Montevarchi, in the Valdarno: since 2021 it has been bringing back almost four hundred centuries-old olive trees left abandoned for years, grown without chemical treatments and converting to certified organic. The olives are picked by hand and cold pressed within a few hours. Beside the groves an apiary of more than fifty hives, stationary beekeeping: hive care, harvesting, extraction, jarring and packing are all done on the farm, by hand.
Step inside La ForestaAlmost four hundred centuries-old olive trees brought back · more than fifty hives · everything done on the farm, by two people · province of AR
The whole stall
Every color is an ingredient declared on the label.
