Today, I am going to lead you to a special tasting experience. Wine tasting? NO!
Tasting is not an experience only limited to wine! Terroir is neither a privilege of wine making. It is a part of the DNA for many kinds of artisanal food. Terroir exhibits environmental factors which affect the growth of a plant. It is a taste of the place, its soil fertility, its climate and its topography. So long as your food does not come with a commercial formula through flavour blending, it is worth tasting.

Have you ever tried honey tasting? If not, let me show you step by step.

1. Choose the honey
Select 3-5 honey varieties to pair each honey with 1 cheese.

We suggest our BioBio Organic Honey: Organic Wildflower Honey (Mount Peloritani), Organic Wildflower Honey (Mount Etna), Organic Wildflower Honey (Mount Erei), Organic chestnut honey and Organic eucalyptus honey.

Pour some of each honey into a small tasting glass with a lid to protect the aroma

2. Pick the accompaniments
Prepare crusty bread, crackers with apple slices and dried fruits. Arrange also different varieties of cheese, goat cheese, parmesan, brie, blue cheese and emmental. Include nuts and root vegetables, like carrots and parsnips.

 

3. Open a bottle
If you like a bottle to drink, sparkling wine or red and white wine pair well with cheese and honey.

 

 

 

4. Set the table
Put the cheese on a wooden board. Arrange other food accompaniments into different plates or bowls. Provide spoons or wooden sticks for tasting.

5. Get tasting charts
Print the tasting charts for every participant, record your tasting and talk about it.

Have you got your honey with you? Yes, then let’s get started!

Now, I am going to show you some key points on honey tasting.

• Observe

1. Is the colour light or dark?

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Honey with light colour usually has a milder flavour while the dark one has stronger flavour. Here flavour means the distinctive taste or scent of the flowers where the pollen came from. 

The colour also indicates the amount of antioxidants in the honey. In general, darker the colour, higher the antioxidants level. 

2. Is the texture liquid or crystalised?

If you observe crystallization, it is a guarantee that your honey is authentic. All real honey will eventually crystalize. It is a matter of time which depends on various factors. The main factor is the fructose/glucose ratio (F/G) and the glucose/water ratio (G/W). A high F/G and a low G/W generally have a slow crystallization process because it is the presence of glucose that becomes insoluble in water and leads to crystallization. 

• Smell

Cup the small glass of honey in your warm hand to help release the aroma of the honey. Is it intense? Does it remind you of some food? Is it earthy? Herbal? Floral or fruit? Describe the aroma.

• Taste

Take a good spoonful of honey, close your eyes and taste it. 

Is it sharp, sweet or subtle?

What is the texture?

Other than sweetness, what does it remind you of?

Then, spoon some honey on a piece of cheese or with crackers or dried fruits. Bring your tasting experience to a different level. Let the mix of flavours delight your palate.

Discover our honey collection here and start your unique honey tasting experience with your loved ones.

When you are shopping at an Italian grocery, have you ever got confused with the many varieties of tomatoes? If yes, read this before choosing your tomatoes. Yes, Italians are very particular on tomatoes, as on food in general. Here I am going to tell you about the Italian way of tomatoes.

The ‘Red’ on Italian flag is tomato

Tomato is one of the most important ingredients in the Italian kitchen. How important is it? Just look at the colours of the Italian flag- green for basilico (basil), white as formaggio (cheese) and red like pomodoro (tomato). A famous dish-caprese with basil, mozzarella and tomato is one of the patriotic dishes.

A bit of history

In the beginning, when tomatoes were brought to Europe in the 16th century, the first reaction of the people was refusal. They considered these small round berries, belonging to the solanaceae family, poisonous. Yet, tomatoes were sought for ornamental purposes among aristocrats. Not until the late 17th century, people began to eat tomatoes. Over hundred years, different tomato varieties were created, either naturally or by cross-breeding in the soil of Italy. This process helped spread tomatoes throughout Italy for important uses as dried tomatoes, pizza tomatoes, sauce tomatoes and all storage tomatoes.

The Sicilian kitchen

Now we know tomato has been in the most signature dishes in Italian cuisine, but do you know Sicilians are quite hard core about their passata (tomato sauce)? Traditionally, Sicilians are making passata for the whole family in their backyard or in the garage every summer. You may wonder why not in the kitchen? Well, it is an operation too elaborate and the passata is for the whole year long. After a whole day of passata-making, the mamma is finally satisfied with the stash of passata for the whole family all year round. With such a credential, from whom we can learn a better lesson about tomatoes?

Here are the rules

Italians are very particular about the use of ingredients. After living in Sicily for 6 years, I have learned the Sicilian way. There are 5 main ways of eating tomatoes in Sicily- insalata (salad), passata (tomato puree), salsa fresca (fresh sauce), panino (sandwich) and spuntino (snacks).

1. Insalata & Bruschetta

On summery days, having insalata di pomodoro (tomato salad) gives you the best appetite. For making an insalata, nothing is more satisfying than using Cuore di bue and riccio since they are pulpy, soft, juicy and sweet. The simple authentic Sicilian way is just to cut the tomatoes in big wedges, lavish on salt to let the tomato juice release, be extra generous with olive oil, oregano and add a clove of chopped garlic or stripped fresh red onion. You can have this insalata every day during summer. If you want to be through and complete the “ green-white-red flag” you also add one or two mozzarellas..

If you want to make bruschetta, tomato salad on toasted Italian bread. You just have to cut the tomatoes into smaller pieces. Yes, size matters. Wanna make it complete? Add some cheese/mozzarella. The rule does not change.

2. Passata

As I have explained, making passata is something sacred in Sicily. No pasta, no meal. Of course, it stays for the whole year in the Sicilian kitchen until the next season. Who dares to mess up? Since the Sicilians are very particular on ingredients, let’s talk about tomatoes.

The general rule is all tomatoes are good for making passata but traditionally San marzano or Tomato (allungato) and Tomato (grappolo) are preferred for making passata. These types of tomatoes are less seeds and more pulpy which give a velvety passata. However, the current trend in the market is “passata di ciliegino” (cherry passata) for its taste, potentially sweeter. For a home-made recipe, we stick with the tradition. Once the passata is made, many recipes will call for this stash all year round.

3. Salsa fresca

Salsa fresca is another way to cook the tomato. It is simpler and quicker. Still, tomato allungato like San marzano is preferred since it has less juice than the other tomato which makes it easier to manage the moisture of the pasta. But there is another recipe which calls for cherry tomatoes ciliegino, Pasta alla carrettiera. Alla carrettiera means on the cart, just the name tells you ‘What a rush!’ we are in. It is a perfect recipe for people who are in a rush to enjoy a nice dish of tomato pasta.

4. Spuntino

Spuntino means snack in Italian. It does not have to be raw but it has to be quick and fit for bites. Tomato ciliegino, datterino or even pixel/ piccadilly are fit for this. You may dress it quickly with olive oil, oregano and salt, grate a bit of parmesan cheese, and have it on a cracker. Or, cut the cherry tomatoes and grill them with olive oil and serve it with cheese and bread or dip them into mayonnaise or soft cheese.

5. Panino

Panino is another iconic term in Italy. Literally, it is a sandwich in Italian but not all sandwiches are panini. Yes, panino is small bread like focaccia and ciabatta, not just any 2 sliced bread. Also, panino is grilled on the outside. Now, it is clear what amounts to a panino and what does not. We can move on to the ingredients. The tomato used for panino is usually tondo liscio, the smooth round one because it matches with the shape of cut mozzarella. Yes, the shape matters.
You can see clearly from Insalata Caprese – basil, mozzarella and tomato.

Now you know the 5 general uses of tomatoes in Italy. It is time to buy some tomatoes and enjoy them in the Italian way, or even Sicilian way.

Buon appetito!

Passata di pomodoro (Tomato puree) is one of the traditional home-made preserves. It is among those prepared, together with peeled tomatoes, especially in the southern regions, where its widespread daily use has made it the queen of preserves, made even more special by its unmistakable Mediterranean flavor. Preparing the tomato puree is very simple, there are actually different ways to make it as well as different types of tomatoes for puree. We show you our method, the Sicilian way, one of the simplest and most classic to obtain a perfect, velvety and flavourful preserves, for your sauces and passata-based preparations. A fabulous sauce, capable of retaining all the flavor of tomatoes as if they were just picked. If you’ve always wondered how to make passata di pomodoro (tomato puree) at home, today we will show you the secrets!

Time to prepare: 20 mins
Cooking time: 50 mins
Serving: 2 bottles

Ingredients:
2 kg Tomato (Allungato)
A pinch of Salt

1. Clean and halve the tomatoes
2. Squeeze out the juice and seeds to render the passata more pulpy
3. Cook the tomato in a pot for 30 minutes with low flame
4. Keep stirring during the cooking and until the tomato starts to be soft
5. Add a pinch of salt and wait for a few minutes
6. Pass some tomato at a time with a vegetable mill, with a mesh between fine and medium
7. Collect the passata in a pot and boil again for 20 minutes before bottling
8. Transfer to glass bottle as soon as cooking is done
9. Cover all the bottles with blanket for self-pasteurization with its heat

Buon Appetito