This citrus Honey is obtained in Sicily and Calabria from orange and clementine nectars. It is harvested during spring, between March and May, in conjunction with Citrus species bloom.
Italian Eucalyptus Honey
Eucalyptus Honey is harvested in July in Sicily and Calabria, in conjunction with the period of full bloom of this plant variety, originally from Oceania.
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This honey is recommended to sweeten evening infusions, it has a fresh and mentholated taste, normally sweet and persistent.
Harvested in Calabria in two different periods (mid-summer and end of summer), eucalyptus honey has a dry-mushroom, licorice aroma, and a tinge of smokiness; in- mouth taste is mildly sweet with a strong personality.
Harvested in the French Provence, lavender honey has an unmistakable aroma which reminds the flower itself. In mouth it gives a pleasant taste due to its creamy crystals; its sweetness makes it a perfect sweetener for teas and infusions or it can be spread on toasted bread.
Harvested at springtime in Piedmont woods, acacia honey is among the most appreciated by the consumers. Light color, it stays in a liquid state for a long time, acacia honey has a sweet and delicate taste. It is recommended to sweeten every kind of drink, yoghurt, or combined with blue cheese.
This organic Linden Honey is harvested in June and July in Piedmont and Emilia-Romagna. This tree variety is often found next to chestnuts and beeches. It spreads an intense scent in the harvest areas and its nectar attracts forager bees.
Harvested in Calabria and Sicily at springtime, citrus honey is sweet, fruity and has a pleasant acidic bouquet. It crystallizes quite rapidly, giving origin to a relatively smooth, in-mouthpleasant texture. Perfect for teas and infusions, it is widely used in pastry-making.
Produced in Piedmont and Calabria woods, chestnut honey is very appreciated by the consumer who looks for a distinctive flavor; it has a dark color, a pungent aroma and an in-mouth bitter and slightly tannic taste. It is excellent combined with matured cheese, bacon, black tea and artisanal beers.
Among the rarest honey we can find the Arbutus one, produced on Sardinia and Corsica islands. The production period (late autumn) causes its difficult harvesting; it has a flavor and an aroma hard to forget: bitter and astringent, it is a gourmet honey. To be consumed as presented or combined with sweet and fat cheese.