MIELE DELLE DOLOMITI BELLUNESI PDO EN


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Honey Belluno Dolomites joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released March 12, 2011.
Being a product PDO certification requires that the entire production process should be made in the Veneto region.
Honey Belluno Dolomites Denomination of Protected Origin is produced throughout the Province of Belluno, in the Dolomites World Heritage Site.
This Alpine resort is bordered by towering mountain ranges that separate naturally from the provinces and the neighboring region, and Austria in his northern border. The area includes a total of 69 municipalities.
The Province of Belluno presents an entirely mountainous territory and is the largest and least populated of the Veneto. The soil and climatic conditions are very different with a great wealth of forests and pastures. The district of the Province of Belluno, which also includes the National Park of the Belluno Dolomites and the Regional Park of the Ampezzo Dolomites, has a vast territory that represents 56% of the forest area of ​​the region Veneto, with a generous application of plants strongly nectar.
The honey produced in the Belluno then presents the characteristics that depend on the flora typical of mountain environments and its features, such as high organoleptic quality, the taste, the different therapeutic properties and, especially, its genuineness, make it a very welcome and requested by the consumer.
Depending on the various botanical species that bloom scalarmene during the production period, we can distinguish the following types of honey Belluno Dolomites PDO:
The Acacia, light-colored, amber, transparent, with typically liquid consistency and slightly turbid in the presence of crystals, does not crystallize never completely, has a smell that can remember the scent of flowers of black locust and a delicate, distinctive and very sweet .
The Linden, ranging in color from light yellow to greenish or brownish, with pasty consistency, with late crystallization and formation of large crystals and irregular, it smells fresh and balsamic reminiscent of lime blossom tea and a sweet taste with a slightly bitter aftertaste little perceptible.
The chestnut, dark brown in color ranging from light walnut walnut to almost black, with consistency initially liquid, later viscous where crystallization results in microcrystals, has an aromatic odor, pungent, strong and pungent, and a little flavor sweet, bitter or very bitter, tannic and astringent.
The Wildflower, color from light yellow to amber, with the consistency of high tendency towards crystallization fine and homogenous, has a slight odor that sometimes recalls the presence of nectar prevalent and a sweetish taste, soft, more or less intense.
The dandelion, with yellow color when liquid, yellow and creamy if crystallized, with liquid consistency or crystalline fine and that determines a mass soft and creamy, has a pungent odor, sharp, persistent and a little flavor or normally sweet, usually acid, slightly bitter and astringent.
The Rhododendron, color liquid dall’incolore to pale yellow and white to light beige after crystallization, with liquid consistency at the start and after a few months, at the time of crystallization, pasty consistency, a fine granulation, has an odor pale, vegetable, fruity, who can remember the scent of the flower but also jams of berries or even the sugar syrup and a distinctive flavor, delicate, pleasant and sweet.

MIELE DELLE DOLOMITI BELLUNESI DOP FOTO

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