L’importanza dell’apicoltura ft. Elia Bertin (podcast+)

NEL PODCAST+  Degustiamo il miele e parliamo di: - miele di facelia: cristallizzato (grosso) perché ha più glucosio - miele di edera: cristallizzato (fine), ha un profumo floreale e un sapore di frutta fresca; adatto a tisane e formaggio di mucca tipo Mezzano. - miele di castagno: il miele con carattere.

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NEL PODCAST+ Degustiamo il miele e parliamo di: - miele di facelia: cristallizzato (grosso) perché ha più glucosio - miele di edera: cristallizzato (fine), ha un profumo floreale e un sapore di frutta fresca; adatto a tisane e formaggio di mucca tipo Mezzano. - miele di castagno: il miele con carattere.

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How long is this episode of radioNOI podcast?

This episode is 21 minutes long.

When was this radioNOI podcast episode published?

This episode was published on May 28, 2021.

What is this episode about?

NEL PODCAST+ Degustiamo il miele e parliamo di: - miele di facelia: cristallizzato (grosso) perché ha più glucosio - miele di edera: cristallizzato (fine), ha un profumo floreale e un sapore di frutta fresca; adatto a tisane e formaggio di mucca...

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