A beguiling product, this little jar contains a sinful blend of acacia honey and hot chiles - a twist on an ancient food befitting this region known for its fiery food and people. The infusion process is quite a slow one because the folks at Casina Rossa did not want to lose any honey flavor by overheating the honey - the hot peppers are simply steeped in the honey, lending their fiery capsaicin to the naturally sweet honey.
We have sampled this honey in dozens of ways and are yet to be disappointed. Drizzled over ice cream it was outstanding. We served a small pool next to a hunk of Parmigiano and were bowled over by the interplay of salty, sweet and spicy. We spooned a bit over a seared duck breast, but also into a sauce for grilled chicken. It's also fantastic for glazing carrots - toss in a little butter and honey at the end of cooking. Our favorite though, had to be the salmon.
Salt & pepper a salmon filet or steak. In a small bowl, whisk together the honey and a bit of extra virgin olive oil. Brush this onto the fish and broil until cooked through. Then serve with an extra drizzle of the hot honey!