To the nose it brings a pungent aroma of sulfur, ammonia and vinegar, with notes of wet hay, aromatic root and cheese rind. to the palate it is moderately sweet, vanilla-scented, and with a distinct note of chamomile infusion. doctor jekyll and mister hyde; a double personality in the extraordinary dichotomy between olfactory and gustative sensations.
Excellent with bitter leafy greens like endive and escarole, and to glaze pork, for roasting or grilling. emulsified with vinegar, extra virgin olive oil and black pepper to garnish roasted or grilled meats.
In the kitchen
Emulsified with vinegar, extra virgin olive oil and black pepper to garnish roasted or grilled meats. In the dough for tagliatelle egg noodles. In a marinade with oil, lemon and wild aromatic herbs.