At the end of May each year, condiment artisan, Elenora Cunacia hand harvests Mugo pine cone buds to create delicious mugolio syrup. The cones are from the dwarf Mugo pine trees, located in Northern Italy's Dolomite Mountain region. The syrup is then aged in the sunlight for six months before being filtered, sweetened and cooked. The result is a golden nutty-sweet syrup similar to dark honey, ideal as a sweet decadent topping.
Serving suggestion: Drizzle over thick Greek yogurt, gelato, mascapone or grilled pork.