Abbamele (also known asabbatu,abbathu orabbatzu inSardinian[1]) is ahoney-based product from therural culture of theSardinia region ofItaly. The proper Sardinian name is also not rarelyitalianized intosapa di miele ('honey sapa').
According to the traditional methods of preparation, honeycombs are crushed, and the balls of wax containing 20-30% of honey are collected in generic containers. In the days immediately after all the honey extract has settled, the remaining combs containing honey andpollen are dipped in hot water (~ 50 °C), so that the water dissolves all the honey still present in the combs. At this point, any remaining lumps of wax and pollen are broken up through the use of a suitable mixer or by hand. The remaining wax is then pressed further to squeeze out any remaining liquid and is then stored in appropriate containers. The remaining liquid from the previous step is filtered, for example with a linen cloth, at least twice, and then placed in a suitable high-capacity boiler (sometimes made ofcopper) where it is boiled and concentrated viadecoction.[2] During this concentration process, finely cutlemon ororange rinds are added, and any impurities on the surface of the liquid are removed. The content of the boiler becomes gradually syrupy and must be kept in constant motion to prevent the product from sticking on the bottom and developing a smoky flavour. The liquid also becomes caramelized, becoming dark likemolasses but much more complex, with a toasty flavour that has hints ofcoffee andcaramel. When the liquid assumes a consistency similar to that of honey, the heating is interrupted, and the boiler is deposited in a secluded place and allowed to cool before theabbamele is drained.
The resultingabbamele has a concentrated honey flavour, and can be eaten withcheese, for example salted or smokedricotta cheese, with freshfruit, or even withpasta orvegetables.[3]
