Grape, Parmesan, and Acacia Honey Skewers

Grape skewers with Parmesan cheese and acacia honey

Ingredients (for 12 skewers)

  • 24 white or pink grapes , washed and dried
  • 12 thin shavings of Parmigiano Reggiano PDO (aged 24-30 months)
  • 2 teaspoons of acacia honey by Lina Sapori e Delizie
  • a few sprigs of fresh rosemary or thyme (optional)
  • 12 small wooden sticks

Preparation

  1. Cut the Parmesan cheese into regular flakes, not too thin.
  2. On each skewer, thread a grape, a flake of Parmesan cheese, and another grape.
  3. Arrange the skewers on a serving platter or a wooden board.
  4. Just before serving, drizzle a little Lina Sapori e Delizie acacia honey over the top, letting it flow gently.
  5. Finish with a sprig of thyme or rosemary for an aromatic and decorative touch.

Why it works

  • Sweet-salty contrast: the freshness of the grape meets the intense flavor of Parmigiano cheese and the silky sweetness of acacia honey.
  • Simplicity and refinement: three ingredients that tell the story of nature, tradition, and the elegance of the Italian table.
  • Aromatic balance: acacia honey, with its delicate floral taste, enhances the creaminess of the cheese without overpowering its aroma.

Consistency

  • The grapes offer a crisp and juicy note.
  • Parmesan cheese offers a crumbly and velvety texture.
  • Honey binds everything together with a sweet and fluid caress.

Tips and pairings

  • Excellent as finger food for an aperitif or appetizer, served with a glass of Pignoletto Vivace Vallona or a glass of Riesling Italico Ca' Beltrami .
  • You can prepare them in advance and store them in the refrigerator, covered, for 4–5 hours.
  • Serve them on a wooden cutting board or on black tasting plates to highlight the color of the grapes and the shine of the honey.
  • Gourmet variation: add a drop of truffle balsamic vinegar pearls from Lina Sapori e Delizie for a surprising finishing touch.