"...if bees disappeared, man would have onlyfour years of life left!"
Albert Einstein
Thanks to an uncontaminated and clean environment, using a technique of breeding and honey harvesting which may be considered responsible, today we obtain two kinds of honey, the "Thousand Flowers" and the "Unifloral". Furthermore, they have a great estimated value. The elegance of the paper packaging allows us to defend the product from light and in this way conserves its optimal property, offering you good honey as if it was newly harvested.Albert Einstein
Honey is excellent in all sweets preparation as a substitute of sugar:
It tends to sweeten less than this last ingredient maintaining softness and freshness for longer. These sweets will always be characterized by a light fragrance according to the honey that you have used. "Acacia", "Sulla", "Blackberry Bush" and "Medical Herbs" honeys are the most delicate."Sunflower", "Erica", "Eucalyptus" and "Thousand Flowers" are honeys which have more intense fragrances, that will characterize your preparation much more.Another ancient pair of great success, but valid even now, is that with cheese.
Below you can find the descriptions of the different kinds of honey that we produce and some suggestions. Honey is called "Unifloral" when it is prevalently made of nectar which comes from one particular flower. In fact, bees also visit secondary flowers, which uniquely characterize the way in which "Unifloral" honey is produced in each area. Every "Unifloral" honey is distinguishable thanks to colour, granulometry and obviously the organoleptic characteristics.
Acacia honey(Robinia Pseudoacacia) Today it is certainly one of the different kinds of honey that is appreciated.
It has a colour between colourless and soft yellow. It is always in a liquid state. Its aroma is soft and floral with a scent of pear jam.
It is a little bit sour, very sweet (it is reach of fructose) and it presents a pleasant scent of vanilla and comfit. It is not so persistent but delicate.
Food Combinations: Thanks to its soft and organoleptic characteristics, it is a honey which meets everyone’s taste. We suggest pairing it with seasoned "Pecorino" cheese which can be tasty and spicy. This honey is very good for sweetening infusions, yoghurts, fruit salad, ice-cream etc…It is also ideal in the preparation of sweets as a substitute for sugar.
Folk tradition says that it is a tonic and detoxifies the liver.
Ailanto honey (Ailanthus Altissima Swingle). The plant originates in China, but today it is widespread in all central- southern Europe.
The colour is that of clear amber and the crystallization is spontaneous after few months from the harvest. Its aroma is of medium intensity, which is
also thorny but agreeable. It has a sweet and lightly sour taste. The fragrance is intense like that of Moscato wine, decidedly fruity and with an extremely
persistent aftertaste.
Thistle honey (Galactites Tormentosa Moench-C.) It crystallizes spontaneously a few months after the harvest and the colour changes
from clear beige to dark beige with a marked tonality of yellow or orange. Its aroma is characterized by a floral/fruity fragrance of medium intensity.
It has a sweet, lightly bitter and tart taste. There is an immediate floral/fruity sensation and a sort of floury taste.
Food combinations: marbled cheeses.
Chestnut honey. The colour is that of dark amber and it remains in a liquid form for long time. Its aroma reveals itself as decidedly
characteristic, thorny and intense in tannin. The taste is bitterish, tannic, tart and a little bit sweet. On the whole it is very agreeable.
Food combinations: it requires seasoned cheeses not too spicy with sweet notes.
Folk tradition says that it stimulates blood circulation.
Strawberry-tree honey (Arbutus Unedo L.).This honey is a rare product and it has a great value because of the difficulty of the production
and for its peculiar and gustative characteristics. It can be liquid or crystallized with a fine grain. The colour goes from amber to hazelnut when it is
crystallized. Its aroma is pungently bitter, with a scent of ground coffee. It has a tart, pleasantly bitter taste with notes of toasting.
Food combinations: You can try it with seasoned and persistent cheeses. We also suggest other unusual pairings with cheese of a soft and creamy consistency, with low salinity, for example "gentle ricotta" and "mascarpone".
Folk tradition says that it has diuretic-antiseptic properties.
Ivy honey. A very common plant in many parts of the Tuscan Mediterranean shrubland, ivy is in flower between September and October and
is visited by bees because of its strong perfume. In its liquid form it is amber and hay yellow when it crystallises. Crystallisation is very fast and
sometimes happens directly in the honeycombs. This honey has an intense and decidedly distinctive aroma. It has a creamy consistency and a very delicate flavour.
Food combinations: It pairs particularly well with dried fruit such as figs and prunes. Try also with ice cream and fruit salad.
Tree Heath honey (Erica Arborea L.). In Tuscany, this plant is known as "scopa" or "scopone" (due to its broom-like appearance).
The honey gathered by the bees is a dense, dark amber honey which tends to form fine crystals, thus becoming creamy. It has a characteristic caramel aroma.
It is sweet, with a characteristic crème caramel flavour and is at times a touch bitter. Pleasing.
Food combinations: We suggest trying it with strong cheese.
Folk tradition says that it is an anti-inflammatory for the respiratory system.
Burclover honey (Medicago spp.). Burclover honey crystallises a few months after it has been harvested and the light colour
takes on hues which range from amber to beige. It has a gentle aroma and a delicate, fruity flavour. Its aroma reminds us of young wine. Being
a neutral honey, it is suitable for any use.
Eucalyptus honey (Eucalyptus Globusus Labill). This plant of Australian origin is now also cultivated in Tuscany.
It generally has a crystallised appearance. Amber in its liquid form, it leans towards grey-beige after crystallisation, which happens rather rapidly.
It has a clean aroma: a mix of caramel, damp earth and liquorice. It has a more delicate taste, with caramel, malt and liquorice notes. Very persistent.
Food combinations: Best tasted with cheese such as Parmigiano Reggiano or Grana Padano.
Folk tradition says that is has fever reducing properties – works against colds and bronchitis.
Sunflower honey ((Helianthus Annuus L.). It has an amber yellow appearance. Since it is rich in glucose, crystallisation occurs rapidly
and during crystallisation its colour becomes more intense. The aroma reminds us of hay and tomato plant leaves. The flavour confirms this grassy perception.
It is sweet and slightly fruity.
Food combinations: Full-flavoured cheese such as Taleggio and Asiago.
Folk tradition says that it is excellent for bone recalcification.
Forest honeydew honey. Forest honeydew Honey. In its liquid form, it generally has a dark amber colour, almost black.
It has a fruity aroma, with a malt, caramel and jam fragrance. It is not very sweet, relatively speaking, and is slightly strong, with
malt and caramel notes. Very persistent.
Food combinations: We suggest pairing with pecorino or Balsamic gorgonzola cheese. It also lends itself well to tarts and served with coffee.
Folk tradition says that it combats anaemia and lack of appetite.
Blackberry honey. Commonly called "shrubs" these plants are typcially found on uncultivated land and abandoned slopes and crags.
This honey is produced in the month of June. In its liquid form it is greenish and light amber when it crystallises (which happens rather rapidly).
This honey has a very delicate aroma. It has a dense consistency and a very rich, unique flavour. Allowing it to melt in your mouth is very pleasing.
A very rare type of honey.
French Honeysuckle honey (Hedysarum Coronarium L.). It crystallises a few months after harvesting, with fine, ivory white crystals.
It has a delicate aroma, at times with a barely perceptible vegetable, grass or hay accent. It is sweet, and tastes of vegetables, green legumes,
with a fruity, date note. Not very persistent.
Food combinations: like Acacia honey, being very delicate, it pairs well with many types of cheese, with ice cream, fruit salad and served in classic and herb tea, coffee...
Thosand Flower honey. It comes creamy and crystallised. This honey is obtained exclusively from drawers kept in a permanent position at
our company fields and expresses all the quality and goodness of honey obtained from the nectar of flowers growing in our countryside. We are especially
proud of this honey, which we produce in the greatest quantity. It has a very complex taste and aroma, with varying scents and flavours, which vary every
year with the natural variation in blooms. It is a very rich and persistent honey that will rarely disappoint you.Folk tradition says that it combats physical and mental fatigue. Energising.
