Thistle Honey

Floral, fruity, slightly astringent. Wild thistle from Villasimius — on seadas, on duck, on pane carasau.

Thistle grows where it likes — along field edges, beside paths, in the uncultivated pastures of Villasimius. Nobody plants it. The bees find it by themselves, for a few weeks a year, and produce a honey that is hard to come by outside Sardinia.

Beige-amber colour, floral and fruity taste with a slightly astringent aftertaste that sets it apart from more neutral honeys. It isn't as challenging as strawberry tree honey, nor as delicate as asphodel — it sits in between, and works in both directions.

In Sardinia, thistle honey goes with seadas, aranzadas and carnival pastries. But try it on glazed duck breast, with pane carasau and a mixed cheese board, or simply at breakfast — where it has everything it needs not to get boring.

Good to know:

• Single-flower wild thistle honey — Villasimius, Sardinia
• Beige-amber, floral and fruity with an astringent aftertaste
• Limited production — short, seasonal flowering
• No additives or preservatives
• 250 g jar
• Store at room temperature, away from heat and direct light