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| Villa Cilnia's millefiori honey | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Our
millefiori honey is produced in our farm and it is obtained from several
botanic species (acacia, mulberry tree, lime, rosemary, lavender, sunflower,
chestnut tree, honeydew, arbutus, etc.). The apiary is set 300 metres high,
on the slope of our wood, well sheltered from any polluting element. It
is extracted once in a year from the honeycombs by a centrifuge, when the
operculature is finished and when the humidity rate reaches the ideal level.
It is successively filtered then, in a few days, it matures in steel containers.
It is packed by hand in glass pots, rigorously handmade.
500 gr. (sold
in Villa Cilnia only): And now, here's a simple and tasty recipe for you to prepare a traditional, genuine and nourishing cake where our millefiori honey matches our Vocato's fragrance and also Villa Cilnia's extra-virgin oil's taste. |
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| Chestnut
cake with millefiori honey |
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Ingredients:
(for 6 persons) - gr. 300 of sweet chestnut flour; - gr. 40 of shelled pine-seed; - gr. 40 of shelled and peeled nuts; - gr. 70 of "zibibbo" raisins; - a glass of Vocato; - fresh rosemary; salt; - Villa Cilnia's extra-virgin oil; - Villa Cilnia's millefiori honey. |
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Put
the flour in a pan and pour half a litre of cold water. Add two spoonful
of Villa Cilnia's extra-virgin oil, a pinch of salt and the raisins, that
has been previously softening in a glass of Vocato for an hour, perfectly
squeezed and dried. Warm up your oven at 200°. Pour the mixture in
an oiled cake-pan of 26 cm diameter. Cover it with pine-seeds, nuts, rosemary
needles and a bit of oil and bake it for 30 minutes. When the chestnut
cake will be ready, switch off the oven, and spread a spoonful of Villa
Cilnia's millefiori honey on to the cake. Then, let the cake in the warm
oven for about 20 minutes. It is delicious eaten as soon as it's ready
but it will tempt you also afterwards…
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