A True Slow Food – Mugolio Pine Syrup

A True Slow Food Mugolio Pine Cone Syrup from Italy By Tim mar We love this sweet elixir. Inside this jar is some amazing and amazingly complex sweetness, more than simply just sweet syrup. Like an excellent maple syrup, the nuances dance about in your mouth. You wouldn’t believe it if I told you, but when you taste it you know.

Mugolio Pine Cone Syrup is An Italian gem brought to the world courtesy of Eleanora Cuancia.

Primativizia is a play on the word, “primitive”; Eleanora describes her work as that of a modern nomad – picking and foraging her way through the roots and shrubs of the truly wild and beautiful Dolomite mountains of Italy.

There, the native Mugolio Pine tree blooms in mid May. After their pollination, Eleanora Cuancia gathers up the tiny buds, or “gems”, offered up by the trees to make her special syrup.

Amazing syrup from Italy

Tucked into glass bottles and left to brown in the sun for several months, the buds release a liquid of concentrated pine perfume. Eleanora filters it, combines it with sugar, and cooks it down over a slow fire until it becomes a rich, sweet syrup.

The incredible labor required to produce just one small bottle of pine syrup is astonishing. Even more astonishing is the flavor. It has layers of savory and sweet, like any good Italian condiment, and inspires mad, adventuresome kitchen forays… I imagined saucing up a whole roast pig with the stuff.

In a more restrained but still enthusiastic way, you can use it as a glaze for roasted meats, or drizzle it on goat cheese or over a panna cotta. Consider the way that pine resembles other resinous flavors, like rosemary or mint, and take it to the same places. Try sweetening iced berry tea with it, or drizzling it on a lemon sorbet. Savor a few drops and discover exactly where the wild things are.

Click here to learn more about Mugolio Pine Cone Syrup

Keywords: Mugolio, pine, cone, syrup, extract, Italy, Slow Food, Eleanora Cuancia

0 views0 comments

Recent Posts

See All

KATZ Meyer Lemon Olive Oil – 2010/2011 review – Tasting notes. Albert opened the barrel and I stuck my head in. I was enveloped in a fog of olive and lemon. It was as if two large mittens pressed up a

Einkorn, the truly ancient grain, is the next secret ingredient in the kitchen. It’s beautiful, smooth, lush exterior makes this one of the prettiest grains we have ever seen. If you dive your hand in