Abbamele

Abbamele is a traditional Sardinian product made from the by-products of honey extraction. It is also known as sapa di miele or melata.

History

The production of Abbamele has a long history in Sardinia, where it has been made for centuries. The process of making Abbamele was traditionally a way to utilize the leftovers from honey production and reduce waste.

Production

The production of Abbamele involves boiling the honeycombs left over after the honey has been extracted, along with water. This mixture is then strained to remove the wax, resulting in a syrup. The syrup is then boiled again until it reaches a thick, molasses-like consistency. Some variations of Abbamele may also include citrus fruits, such as lemon or orange, to add flavor.

Use

Abbamele is often used as a sweetener in various dishes, both sweet and savory. It can be drizzled over cheese, spread on bread, or used in baking. It is also commonly used in the preparation of traditional Sardinian desserts.

Nutritional Value

Abbamele is rich in antioxidants due to the presence of honey. It also contains traces of pollen and propolis, which are beneficial for health.

See Also

• Sardinian cuisine
• Honey
• Molasses