Miele Su Meli

Su Meli by Riccardo Locci makes the many honeys of his territory: 

• Macchia Mediterranea (1,000 flowers)
• Eucalyptus
• Cardoon
• Asfodelo/ /Craminalana
• Corbezzolo (Strawberry Tree)
• Sapa (Umbra)

Honey, like wine and olive oil, can be evaluated by color, density, aroma, and taste. All Sardinian honeys have their special place in cooking and are NOT interchangeable as Riccardo explained.

I am attaching Riccardo’s catalog to this newsletter in which he explains the varieties of honey. Here is a  short version.

Miele Al Corbezzolo is a very popular honey, particular to the island and “heroic”–so called because this honey is collected high in the hills in tough to reach places. Miele al Corbezzolo is rich in polyphenols and has been included in recent cancer research for its medicinal properties.

It is a bitter honey and has a very unique flavor profile. Sardinians like Miele al Corbezzolo on their dessert, Seadas, and drizzled over a very strong cheese like a 12-24 month Fiore Sardo.

Eucalyptus Honey, unlike popular belief, is not balsamic but is salty-sweet: a great honey for combining with Sardinian pecorinos and a great cooking ingredient.

Macchia Mediterranea or 1,000 flowers is a honey that presents with over 100 spontaneous herbs and flowers growing in the region. It has an amazing variety of flavors which differ every year. It is also a great natural antihistamine for those who suffer from spring allergies.

Last but not least, the Asfodelo Honey this year (production from this April and May) is a creamy white color and (is off the charts not useful since it doesn’t tell us anything–find a phrase more specific to quality or taste)

We are organizing a Fall Food-lover Chef Tour where we will spend 2 of the full 7 days on the southwest coast of Sardinia exploring the honey, cheese, wine and olive oil of this region. The tour includes technical explanations of the products of the area including how they are used in the Sardinian cuisines.