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Wild Mugolio Pine Syrup


Oh Mugolio! How weird and wonderful you are! You my friend are going to help me stump every snobby foodie I know! HAHAHAHA! It'll be great. The conversation will go a little something like this:

Me: "Eleanora Cuancia harvests young cones and buds each spring from Mugo pines in Italy. Cool huh?"

Them: yawwwwn.

Me: "Yeah, she stores them in the sun until fall and they slowly expel syrup. Then she cooks the syrup down over a low fire with sugar till it's hazel brown and smells deeply of resinous pine."

Them: "Sounds like pine cleaner. I bet it tastes awful."

Me: "No, the flavor is actually quite complex and sweet. Like the essence of the forest after the rainfall. It's amazing on ice cream, panna cotta, roasted veggies, in pasta dishes with wild boar, on grilled duck or on fresh goat cheese."

Them: "That's amazing! I want some!"

Me: "I dunno, I'll think about it."

  • $25.00
  • Out of Stock

Wild Mugolio Pine Syrup IMAGE
  • Wild Mugolio Pine Syrup IMAGE

Ingredients: grape must

Size: 100ml

Packaging: packaged in the trademark Giugiaro bottle with the Leonardi label on one side and the Consorzio label on the other

Location: Hand made in Modena, ItaLy


The Mugo pine is a shrub or small round pyramidal plant growing 4 to 10 feet tall. Mugo pines grow best in moist loam soil in sun to partial shade. The Alps are an ideal growing environment: high altitude, crisp air and filtered sun. At the end of May the trees grow new pinecones and gems (buds). After pollination of the gems they are picked and put in glass pots that are then left in full sunshine until late autumn. The liquid that is formed is filtered and sugar is added. The resulting syrup is then cooked over a slow fire until golden in color and with heightened pine flavor.

Primitivizia is a play on the word for primitive, which is what Eleonora Cunacia had in mind when starting her company.Eleonora left the restaurant business in 2004 where she incorporated into her cooking the wild herbs and greens that she learned to harvest with her grandmother on their walks in the fields and forest of the Dolomite mountains.

Eleonora considers herself a nomad gatherer. She harvests herbs, berries, pine resin, and roots in a progressive pattern starting in early spring at the bottom of the valley. Many of these wild culinary ingredients are protected and require a permit to pick even limited quantities. Permits are only issued to residents of the national park, which makes these products even more special.


Drizzle over cheeses, panna cotta, grilled duck or game meats.