Mugolio is a distinctive syrup created by legendary forager Eleonora Cunaccia in the heart of the Dolomite Alps National Park in Trento, Italy. Eleonora is one of the few residents in the area given permission to forage in the park. In early May, at about 2,000 meters, she gathers by hand the tender young buds of the Mugo pine. She macerates the fragrant buds in water and sugar during the sunny summer months until September, when the must is filtered and aged. The resulting sap, strong in flavor, is cooked over a low fire with additional sugar until thick and dark brown. Mugolio bursts with the flavor of dark honey and woodsy pine, plus notes of delicate maple, rosemary, and wild rhubarb.