In the heart of nature

This recipe uses a Sardinian cheese made from sheep-milk.
Peel and remove the pith of some oranges, slice and place on a plate. Shave the goat’s cheese and sprinkle over the oranges. Add the pistacchio nuts and then dribble a good amount of Rigoni di Asiago rhododendron mountain honey.

This recipe uses Italian Caprino cheese made from goat’s milk.
Cut the cheese and pears into slices of similar thickness, arrange on a plate. Dribble acacia honey over them.

This recipe uses “primo sale” smoked cheese from the Campania region of S. Italy.
Use cocktail skewers to alternate apple slices and ‘primo sale’ cheese. Dust with black pepper and cover with eucalyptus honey.

This recipe uses Parmagiano Reggiano or Grana Padano mature cheese.
Break up the parmesan into chunks. Wash and dry the grapes and arrange on a plate with the parmesan. Flavour with lemon blossom honey.

This recipe uses a hard, sheep-milk cheese from Sardinia, Lazio or Tuscany. Ricotta is a fresh cheese with a mild flavour.
Roughly grate the pecorino cheese and mix with the ricotta. Spoon small amounts onto toasted bread or cheese crackers and top with chestnut honey.