Drizzle Italian chestnut honey over a wedge of pecorino and enjoy with slices of ripe pear and walnuts. The honey has a nutty flavour with hints of floral and wood notes.
The honey goes particularly well with any bread, cake or pancake that’s made with chestnut flour. Try spooning over a hot chestnut crepe with a dollop of fresh ricotta. Or grab a hunk of freshly baked walnut or rye bread, spread thickly with butter and slather it with Italian chestnut honey.
ALPA started in 1960, when the Gualtieri family decided to make the most of Calabria’s chestnuts. They specially select the best chestnuts to make their flours, pastas and condiments.
Ingredients: 100% Italian chestnut honey
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