chilled ).
Tucked away deep within the shady, ancient chestnut forests of Benevento (Campania), Micco’s bees gather a very specific, precious nectar in the early summer months. Whilst other types of honey follow the rhythm of the seasons, chestnut honey carves out its own untamed territory. This is a liquid monument to the rugged Italian countryside, harvested by a family-run workshop that refuses to compromise on mass production. Unprocessed, powerful and wild.
Taste Ecstasy
Look at Micco’s jar and you’ll see a deep, almost black, amber-coloured glow that refuses to reflect the light. As soon as the jar is opened, an intense, woody aroma escapes—think damp forest floor, burnt oak and a subtle hint of smoke.
But the real fireworks display begins on the palate. This is no honey for the faint-hearted. The texture is thick, syrupy and opulent. The initial flavour is intensely malty and darkly sweet, but this is immediately followed by the masterful transformation that connoisseurs crave: a light, recognisable bitterness in the finish, with notes of tannin and cocoa. It is a raw, complex taste sensation that sharpens your senses and lingers for minutes on end.
With its unique hint of bitterness and low perceived sweetness, Micco’s chestnut honey is the ultimate secret weapon in the kitchen. It doesn’t shy away from strong flavours, but rather seeks them out:
The Clash of the Titans: Drizzle this dark gold over an intensely matured Pecorino Romano, a robust Caciocavallo Silano or a crumbly 36-month-old Parmigiano Reggiano. Whereas ordinary honey would be overwhelmed here, chestnut honey cuts right through the fat and salt of the cheese. A combination that explodes in the mouth.
Game Season: An absolute treat for chefs. Use chestnut honey as a glaze or coating for game dishes, duck breast or slow-cooked pork. It caramelises into a deep, savoury crust with an unparalleled umami complexity.
The Italian Tradition: Serve it simply and purely, in true southern Italian style: over a dish of fresh, soft ricotta. The contrast between the fresh, mild ricotta and the rich, bitter honey is pure gastronomic poetry.
The Birthplace: Benevento, Campania, Italy
The Master: Micco Tartufi’s family workshop
Purity: 100% raw, artisanal chestnut honey
Contents: 250g
