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Gourmet Recipe Portal
Have fun experimenting with our ingredients in your kitchen! Here are some recipes to help you along your journey.
ABBAMELE
Honey & Pollen Reduction
DID YOU KNOW?
 After traditional collection of the honey, the remaining honeycombs are pressed to extract any remaining honey, nectar and pollen. The yield is reduced in copper pots to make this Sardinian delicacy.
Translated in one of Sardinia's many dialects as "honey water" abbamele is the essence of honey.
Collected from "mille fiori" honeycombs, pollinated with various flora, which adds complexity & depth of flavor to the final product.
Homeopathic properties of the pollen make abbamele a favorite staple of those looking for the myriad health benefits including vitality, energy and immunity.
CHEF TIPS:
A small drizzling of abbamele can enhance fresh fruit, ice cream, or any baked or grilled fruit.
Simple savory applications include abbamele drizzled over an antipasti platter of cheeses and cured meats, glazed over panseared scallops or as a base to vinaigrettes.
RECIPES:
Pan-seared scallops with fregula
Custard with abbamele
Baked Sweet Potatoes with Abbamele
Risotto with Goat Cheese and Abbamele
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Abbamele
Bottarga (grated)
Bottarga (whole)
Cold Pressed Olive Oil
Fregula Sarda
Fruttato Olive Oil
Malloreddus Sardi
Miele Amaro
Mosto D'Uva
Organic Olive Oil
Pane Carasau
Riso Sardo Carnaroli
Riso Sardo Roma
Saba
Tradizionale Olive Oil
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