Created in the Dolomite Alps National Park in Trento, Italy, by forager Eleonora Cunaccia, this unique syrup has a distinct flavor and fascinating origin story. To begin the process of making the syrup, Cunaccia first collects young buds from the Mugo pine, then macerates them in water and sugar for several months, before filtering and aging the sap and finally cooking it over a low fire with more sugar. The results of the syrup are stunning, producing a deeply earthy and sweet flavor with dark caramel notes, delicate maple, rosemary, wild rhubarb and just a bit of herbal pine. Its unique evergreen flavor works equally well as a drizzle over desserts or roasted meats.
Forager Eleonora Cunaccia is one of the few residents in the area to have permission to forage. She carefully collects young buds from the Mugo pine by only taking one bud per branch so as to protect the plant. A tall order since she needs 100 buds to make 100 grams of the syrup.
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Use as a finishing syrup for lightly sweet desserts. Drizzle on ice cream or gelato or perhaps over fruit. It can also be drizzled like balsamic over roasted vegetables or roasted meats as it adds both sweetness, earthiness and umami to dishes. Swirl into martinis, or even in place of or in addition to bitters. To get you started, a simple dish of figs with gorgonzola dolce and a drizzle of syrup would be spectacular.
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