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Tarassaco - Organic Dandelion Honey
Produced By: Giorgio Poeta
in Marche, Italy
Master beekeeper and honeymaker Giorgio Poeta developed a new technique for his Sfumature ("nuances") line that limits the incorporation of air during extraction, preventing the formation of large sugar crystals. The result is a honey with a naturally creamy, silky texture—cremoso, as Italians describe it. Unlike traditional “creamed” honey, which is made by adding crystallized honey to liquid honey and mechanically whipping it to control crystallization, Poeta’s method preserves the honey’s integrity while enhancing its texture. He created this approach to highlight honey’s gastronomic potential and make it more enjoyable to use.
This Dandelion Honey's aroma and flavor present a surprising dichotomy: its aroma is bold and savory, with hints of hay and leather, while its taste is surprisingly sweet with hints of delicate chamomile and bright citrus. The honey has the hue of glistening lemon curd and a thick, velvety texture that lingers on the tongue.
Dandelion is a beloved wildflower that grows abundantly throughout northern Italy and the central Apennine mountains. For many Italians, foraging for dandelions is a rite of spring. Every part of the plant is utilized—from the roots, to the bitter leaves, to the flowers. Giorgio Poeta’s Dandelion Honey is a stupendous gift of nature, collected throughout April and May from abundant dandelion meadows on the slopes of Mount Gorzano in Lazio, at more than a thousand meters above sea level.
Giorgio Poeta recommends pairing his Dandelion Honey with sharp, aged cheeses such as Pecorino. Its unique flavor also makes it an excellent addition to savory dishes: enrich egg pasta dough, glaze ham, or serve alongside piemontese bollito misto.
Product Code
63046
Unit Size
250 gr/8.8 oz
Unit/Case
6
Case Weight
2.7 kg/6 lb
Unit Price
**
Case Price
**
UPC Code
7-93232-63046-5
organic honey
Master beekeeper and honeymaker Giorgio Poeta developed a new technique for his Sfumature ("nuances") line that limits the incorporation of air during extraction, preventing the formation of large sugar crystals. The result is a honey with a naturally creamy, silky texture—cremoso, as Italians describe it. Unlike traditional “creamed” honey, which is made by adding crystallized honey to liquid honey and mechanically whipping it to control crystallization, Poeta’s method preserves the honey’s integrity while enhancing its texture. He created this approach to highlight honey’s gastronomic potential and make it more enjoyable to use.
This Dandelion Honey's aroma and flavor present a surprising dichotomy: its aroma is bold and savory, with hints of hay and leather, while its taste is surprisingly sweet with hints of delicate chamomile and bright citrus. The honey has the hue of glistening lemon curd and a thick, velvety texture that lingers on the tongue.
Dandelion is a beloved wildflower that grows abundantly throughout northern Italy and the central Apennine mountains. For many Italians, foraging for dandelions is a rite of spring. Every part of the plant is utilized—from the roots, to the bitter leaves, to the flowers. Giorgio Poeta’s Dandelion Honey is a stupendous gift of nature, collected throughout April and May from abundant dandelion meadows on the slopes of Mount Gorzano in Lazio, at more than a thousand meters above sea level.
Giorgio Poeta recommends pairing his Dandelion Honey with sharp, aged cheeses such as Pecorino. Its unique flavor also makes it an excellent addition to savory dishes: enrich egg pasta dough, glaze ham, or serve alongside piemontese bollito misto.
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