Once just a sweetener, at the most an ingredient for pastry products. In recent years, however, chefs and the young talent of cooking have combined it with all dishes: first and second courses, salty food and sweet things, there is no dish that cannot be enriched by the various Italian types of honey! Cheeses deserve separate consideration: combined with honey they are musts of cooking of today: it is important to combine gently to enhance both flavours coming together. Thus a strong cheese easily pairs with delicate honey such as acacia, while a ricotta cheese beautifully combines with a sunflower honey. It is important to measure out and not to exceed in quantity: honey should not cover the taste of the other ingredients but integrate with them.
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