“Fuacu mia” means “my fire” in Calabrian dialect. Not fire in general, not someone else's fire: my own. It says a lot about Calabria's relationship with chilli – not just one ingredient among many, but something personal, part of who you are. Giving this name to a honey is a clear statement: the fire is here, it's Calabrian, and it's worth keeping.
Calabrian acacia honey is the starting point, and not by chance. Of all honeys, acacia has the most neutral character and the cleanest sweetness: pale, almost clear, runny, with a delicate flavour that leaves room for what surrounds it – without the resinous note of chestnut or the heaviness of stronger honeys. That versatility is exactly what this product needs: the star is the contrast, not the honey alone.
The chilli essence makes up 1% – enough to be present in every spoonful and to change the honey's character completely. There are no chilli pieces, flakes or seeds: just the aromatic, fiery essence, spread evenly through the honey. At first glance it looks like any honey: runny, amber, clear. The difference comes on the palate, in sequence. First the round, full sweetness of the acacia. Then, after a few seconds, the heat: never sudden or aggressive, it builds slowly, rises in the throat and lingers – a warmth that works by contrast with the sweetness, without either cancelling the other.
That sequence – sweet, then hot – is the heart of the product and why it works in the kitchen in ways ordinary honey can't. The first taste is honey, as expected; the heat that follows is the surprise. And pleasant surprises in food are the ones you remember.
With aged cheeses it's a classic pairing with an extra dimension. A drizzle of honey on aged pecorino brings sweetness and softens the salt; a drizzle of Fuacu Mia does all that, plus a warmth that arrives after the cheese and takes the bite somewhere unexpected. With caciocavallo, parmesan or a blue cheese, the spicy notes of cheese and essence amplify each other.
On pizza – a margherita or a white pizza – a final drizzle of Fuacu Mia makes perfect sense: the honey contrasts with the salty mozzarella and tangy tomato, the chilli adds to the warmth of the oven. With spicy salami or sausage the heat doubles and the honey restores the balance.
With meat, especially chicken wings or pork, it works as a glaze or finishing touch: the honey caramelises, the chilli adds heat, and you get that sweet-and-spicy crust some cuisines have made famous – here with a distinctly Calabrian character. As a dressing for a rocket and walnut salad, it balances the bitterness of the leaves and the richness of the nuts.
In cocktails such as a negroni or whisky sour it adds a sweet, spicy note and dissolves easily in spirits. In tea or herbal tea, the honey softens the chilli's heat and makes it easy to drink.
On bread and butter it makes an unusual breakfast: butter and honey first, then the chilli arrives and wakes you right up.
The 250g jar has an amber glow that already tells you what's inside. The label says Fuacu Mia: a name in dialect that says this fire has an owner, comes from a real place, and brings a piece of that tradition home with you.
How to use it
On aged cheeses such as pecorino, caciocavallo, parmesan and gorgonzola. As a finishing drizzle on margherita or white pizza. As a glaze for grilled or roast chicken or pork. As a dressing for salads with rocket, walnuts or fresh cheese. In cocktails such as whisky sour, negroni or margarita. To sweeten tea and herbal tea. On bread and butter for breakfast. With fresh cheese and nuts. With cured meats to balance salt with sweet and heat.
Storage
Store in a cool, dry place away from light and heat. The honey is liquid at the time of production. No need to refrigerate.
Size
250g jar.
Ingredients
Calabrian acacia honey 99%, chilli essential oils 1%.
Note: not suitable for children under 12 months.
