Parmigiano with Airborne Bush Honey and coffee - Parmigiano con miele e caffè

I wish this was one of my creations, but I cannot take the credit: it is in fact an appetizer (but also served as a cheese course, or with a good vino da meditazione (meditation wine) that I first tried in my village in Italy (Sestola, an excellent Parmigiano producing area) about 20 years ago. It was very fashionable then, and it may be still now for all I know, I am not sure, but it is definitely very original, and too good not to share!

All you need is real Italian Parmigiano Reggiano Stravecchio (over 30 months aging), good quality creamy honey and good ground coffee (espresso quality). If you cannot find 30 month old Parmigiano, look for a 24 month, or you can try with a younger Parmigiano, but really, here you have only three ingredients, and the better they are, the best the end result.

Cut the Parmesan into bite size chunks, spread with honey and sprinkle with ground coffee. The pairing of these three flavours really works. I used Airborne Bush Honey because I like bush honey, but I also had it with other New Zealand honey varieties, and I guess the honey choice goes down to personal taste (and the coffee choice too... but make sure it is finely ground!).

Happy National Honey Week everyone!

Photos and recipes by Alessandra Zecchini ©


  1. Ciao Ale!!!!
    Il parmigiano con il miele l'ho mangiato 1000 volte ma con il caffè mai...che leccornia devo troppo provarla.
    Grazie del suggerimento.
    Ti abbarccio


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