As an appetizer, try it with Acacia or wildflowers’ honey, with red berries, pepper or onion of Tropea jams. Why not pure with fresh broad beans or crudité, like celery or carrots. Spread it on some Bresaola della Valtellina or on a baked slice of good artisan bread with prosciutto crudo, bacon or sausage. It is excellent with white grapes, sliced apples or fresh walnuts.
It pairs perfectly with nouveau, light reds or dry white wines.