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• CHRISTMAS 2008

Kitchen Gastronomy . Tremosine Honey

Tremosine is such a paradise of flowers that bees are kept very busy going from bloom to bloom to gather pollen. All that buzzing to and fro is a joy for food lovers, who know that excellent honey is produced in the area.
Bee-keeping, which here is generally practised only as a hobby, is a tradition of the Garda riviera. Acacia honey is the type most produced around Tremosine, a municipality located within the Upper Garda Park. Acacia honey is clear, runny, highly perfumed and very sweet; delicious spread on buttered bread for breakfast. Then there is dark multifloral honey, typical of hilly and wooded zones, and, of course, slightly darker chestnut honey whose delicately bitterish flavour makes it the ideal accompaniment to mature cheese. Age-old traditions have always considered honey as a kind of medicine, and quite rightly so. When winter chills set in and our throat feels sore, what could be better than a cup of hot milk with a generous tablespoonful of honey stirred into it: drink before bedtime to soothe your throat and help you sleep.