Gorgonzola cheese slices, often combined with chestnut honey.
Chestnut honey is a specific type of honey in which the pollination is carried out through the flowers of the chestnut tree. This variety of honey is popular in Italian dishes and other cuisines of the Mediterranean region. The use of chestnut honey has spread to other parts of the world in gourmet gastronomic audiences.
In general, honey experts recognize some unique qualities of this type of food. Chestnut-based honey resists crystallization and is rich in various minerals and tannins. It has a strong flavor that some describe as smoky. It’s important to note that while some gourmet cooks use this type of honey specifically for a stronger flavor, others may find the flavor repulsive. Anyone with experience in this area of the culinary world knows that different palates have different flavors and chestnut honey should be used accordingly.
Chestnut honey.
One of the main uses of chestnut-based honey in some cultural cuisines is associated with pancakes. Crepes, commonly known as French dishes, are thin, flat rolls of dough filled with various ingredients. Some cooks use chestnut honey as part of the ingredients for the crepe batter, while others sprinkle it on the crepe. A common accompaniment for honey chestnut pancakes is a ricotta cheese filling.
Some methods of preparing chestnut honey require the addition of other fruits, such as dried apricots.
Cooks have been known to combine this type of honey with various strong cheeses. Blue cheese is a common example. Gorgonzola is another cheese that is often combined with this type of honey. Manchego cheese, a Spanish cheese, is a milder variety that is usually paired with honey, but is often used with milder honey varieties.
Some chefs recommend specific complex combinations for chestnut honey recipes. This can include walnuts or almonds, as well as specific vegetables like arugula. Some fruits, such as pears or dried apricots, can also be added to these preparations.
Some chestnut honey recipes are made with nuts, pears or other nuts and fruits.
In addition to chestnut honey, Italians and others throughout the region use real chestnuts in many culinary presentations. The “meat” of the chestnut is roasted for sale on holidays and can be added to many meat dishes as a side dish. Cooks also dip the chestnut in sweet syrup and serve it as part of a dessert tray. As these dishes require a large chestnut orchard, making chestnut honey is easier in these areas, so much of this product is still exported to other parts of the world.