Dandelion, also known in Italian as ‘soffione’ or ‘lion’s tooth’, is a herbaceous nectariferous plant very common at every altitude, in both mountains and plains grass fields. Its honey must contain at least 5% of dandelion pollen to be considered monofloral. Produced in the areas of Saluzzo and Upper Cuneese, it features a strong colour and aroma; it production is not always constant as dandelion blossoms in early April anc can be subjected to spring frosts. This honey, together with its various therapeutic properties, also has the quality to be an excellent table honey.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.