Stir Fiasconaro eucalyptus honey through a hot lemon or ginger drink for a revitalising tonic in cold weather. The eucalyptus nectar gives the honey a subtle fragrance that’s similar to menthol, and makes a unique change to ‘regular’ honey on toast.
Drizzle eucalyptus honey over natural yoghurt and top with a handful of mixed seeds for a healthy breakfast. Spoon over a fresh fruit salad to balance any acidity and add a delicate eucalyptus aroma.
Fiasconaro was founded in Castelbuono, Sicily in 1953 by Mario Fiasconaro. Mario started out as an ice-cream maker and pastry chef, and his first great masterpieces were mountains of profiteroles. His three sons, Fausto, Nicola and Martino, began learning the art of pastry when they were children. Today, the three brothers still lead the company.
Not heat treated.
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