Honey Cardo and Corbezzolo Box Set 8.5 oz each

Beautifully boxed in wooden crate

Because of its high granulation point, this product is best when placed in a shallow pan of hot (not boiling) water

for 5 minutes then stirred to desired consistency.

Mr. M.Cocco, a passionate second-generation honey maker, practices “nomadic” beekeeping, transporting his beehives to seasonally-flowering zones and protected national parks located in South of Sardinia, in a beautiful area settled in Gergei, located up to a hill of Argei property, to produce monofloral honeys of stunning quality and flavor. All production is done by hand, including the scraping of the honey from their combs. 

 The land and climate of Sardinia are perfect for the cultivation of many Mediterranean species of plants and trees, including the strawberry tree, which is called Corbezzolo in Italian. The pristine nature of the rugged countryside around Gergei in Sardinia's southern-most province of Cagliari - the air, the water, the land - are home to numerous strawberry trees that bees find highly attractive.

The strawberry tree, also known as the arbutus, is an evergreen growing to 20 feet. Has an upright stem with reddish bark, leathery serrated leaves, white or pink bell-shaped flowers, and round warty red fruit resembling strawberries. It is in leaf all year, in flower from November to December, and the seeds ripen from October to December. The flowers have a soft, honey-like scent that is attractive to bees. It is native to Sardinia, Corsica, and the coast of Italy. The fruit is very bitter. While the flowers are sweet smelling, the highly prized honey produced from its nectar has significant bitter notes. It is used as an accompaniment to strongly flavored cheese.

Some ideas.....

recipes

Cheese & Corbezzolo

serving a plate of Sardinian sheep's cheese with Sardinian honey.

Rib chops wt Corbezzolo Honey

6 servings

Ingredients:

·         6 bone-in veal rib chops, about 8 ounces each and 1 inch thick

·         Kosher salt

·         Freshly ground black pepper

·         3/4 pound seedless green grapes

·         1/2 stick (4 tablespoons) unsalted butter, plus 4 tablespoons chilled unsalted butter

·         5 whole cloves

·         2 bay leaves

·         2 sprigs sage

·         4 oil-packed anchovy fillets, drained and chopped

·         2 cups dry white wine, such as pinot grigio

·         1 1/2 cups homemade chicken stock

·         2 tablespoons Corbezzolo honey or other aromatic honey

Directions:

Place the veal chops on a plate and season lightly with salt and pepper to taste. Cover and let rest for 30 minutes.

Slice the grapes in half lengthwise and set aside.

Divide 4 tablespoons of butter evenly between 2 large skillets and place them over medium-high heat. When the butter has melted and has just started to bubble, add 3 chops to each pan and brown them for 2 to 3 minutes on each side. Add half of the cloves, bay leaves, sage and chopped anchovies to each skillet and cook for 2 to 3 minutes. Add 1 cup of wine to each skillet and bring to a boil, scraping the browned bits from the bottom of the skillet. Cook for about 10 minutes, or until the wine has almost completely evaporated.

Turn the chops over and add 3/4 cup of the chicken stock to each skillet. Reduce the heat to medium-low and cook for 4 minutes, on one side, turn and cook for 4 minutes on the second side. (The chops will be cooked to medium.) Transfer to a platter and cover loosely with aluminum foil.

Using a fine-mesh strainer, strain the cooking liquid from both skillets into a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and cook for 3 minutes. Add the grapes and honey, stirring to combine, and cook for 4 minutes. Add the remaining 4 tablespoons of chilled butter, 1 tablespoon at a time, stirring to incorporate after each addition. Taste and adjust seasoning with salt and pepper. Spoon the sauce over the veal chops and serve immediately.

Recipe Source:

Adapted from "Cucina of Le Marche," by Fabio Trabocchi (Workman, 2006).

Uses

Drizzle over sharp cheese, Ice Cream, sprinkle granola over yogurt and top with honey for a delicious snack. Use in marinades or simply drizzle over toasted bread with melted cheese.

Facts

·         The beekeepers move the bees to the collection site.

·         Typically honey varieties takes 3000-4000 “Bee Trips” (round trips from plant to hive). However, these special products take 7000-8000 “bee trips”.

·         These Honey’s are very rare and hard to find. They are only produced in November and December and production is very sensitive to the climate.