AlPassoFood Organic Chestnut Honey

Non-heat-treated Italian honey, from organic farming

Dark, intense and bitter: honey for those who love uncompromising flavours.

AlPassoFood's Organic Chestnut Honey

Chestnut honey is the rebel of the family. A dark amber color, almost brown, its penetrating, balsamic aroma evokes forest and wood, and above all, its flavor surprises those expecting the usual sweetness: bold, persistent, with a distinct bitter note that lingers in the mouth. It's a honey that divides—you either love it or you don't—and those who love it never go back. Its high fructose content keeps it fluid much longer than other honeys, and its robust structure makes it a culinary ingredient as well as a spoonful. Ours is Italian and unheated: no pasteurization, no forced heating.
 
 
 

The roots of this honey are in the breadfruit tree.

For centuries, in the Apennine mountains, the chestnut tree was called "the bread tree": its fruit provided the flour that fed entire communities during the winter months, its wood provided the beams for houses and vine posts, and its leaves provided bedding for animals. A tree that provided everything, and in June it also produces an abundant, nectar-rich blossom—along with the honeydew produced on its leaves—from which this honey is made. It's no coincidence that it's so different from other trees: the chestnut tree's tannins, the same ones that make its wood resistant and rot-proof, pass into the nectar and give the honey a bitter, mineral character that no other tree possesses. It's the honey of the mountain forests, the exact opposite of the pale, delicate honeys of the plains.
 
 
 

Choosing untreated Chestnut Honey means taking care of yourself

Among Italian honeys, chestnut honey is one of the richest in minerals—particularly potassium—and in phenolic compounds with antioxidant properties, thanks to the presence of honeydew and tannins. It is also among the richest in pollen, an element that heat treatment and industrial microfiltration tend to eliminate: not heating it preserves enzymes such as diastase and invertase, volatile aromas, and the pollen content that confirms its botanical origin. Its high fructose content makes it particularly sweetening in the same amount, so less is needed. Just one warning, valid for all honey: it should never be given to children under one year of age.
 
 
 

How to Best Use: Chestnut Honey

• ON THE MOST FLAVOURFUL CHEESES, WHERE NO OTHER HONEY REACHES: its bitter note supports flavours that would break a delicate honey — try it on Black Summer Truffle Cheese or on Smoked buffalo caciocavallo, with a few walnut kernels.
• WITH CHESTNUT, DRIED FRUIT AND CHOCOLATE: close the circle by combining it with Organic Chestnuts roast it, or pour it on Organic Roasted Shelled Hazelnuts and serve it with a square of Organic Dark Chocolate 71%.
• IN THE KITCHEN, IN MARINADES AND IN GLAZES: a spoonful gives character to the glaze of a roast or baked vegetables, balancing the saltiness with its bitterness; also excellent dissolved in a cup of Fresh Whole Goat Milk lukewarm, never boiling.

Ingredients

Organic chestnut honey. Origin: Italy.
Product not heat treated.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1408 kJ / 331 kcal
• Fat: 0 g
• of which saturated fatty acids: 0 g
• Carbohydrates: 83 g
• of which sugars: 83 g
• Protein: 0 g
• Salt: 0 g

Food container

Store in a cool, dry place, away from light, with the jar tightly closed. Do not refrigerate. Due to its high fructose content, chestnut honey tends to remain liquid much longer than other honeys, but any crystallization is a natural phenomenon and a sign of authenticity. To liquefy it, immerse the jar in warm water, never above 40°C, and never in the microwave.
 
 
 

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