Abbamele in the Kitchen, The Ancient Flavor of Sardinia on Your Plate
Abbamele (or Honey Sapa) is one of the oldest products of the island's tradition. Obtained by slowly cooking the honey and pollen remaining in the wax after honey extraction and flavored with orange peel, it is a concentrate of energy and aroma.
Classic Pairings: Sardinian Desserts
The combination with traditional desserts, but not only...
- Seadas: A drizzle of warm abbamele over melted cheese creates an unforgettable contrast.
- Cream-based ice cream and desserts like panna cotta, Bavarian cream, Catalan cream, and mascarpone and ricotta semifreddo. Its bold, caramelized flavor creates a perfect contrast that enhances the flavors.
Abbamele in Savory Dishes
Don't limit yourself to desserts! Its toasted and slightly citrusy note makes it perfect for:
- Soft and sweet cheeses: For a gourmet aperitif.
- On lettuce: To evoke the ancient culinary traditions of Sardinia. The crunchiness and freshness of one creates a pleasant contrast with the dense, citrusy sweetness of the other.
- Yogurt and bread: For a power breakfast.
