Italian Forest Honey
This Honey of Metcalfa is a unique product used in surprising recipes: in association with fresh and more aged cheese, salted butter on bread, but also with freshwater fish and spicy meat in oriental dishes. Thanks to its peculiar consistency, this honey is served as well with pannacotta and ice creams, and it is used to sweeten coffee and barley coffee. It is ideal in the preparation of barbecue sauces in combination with ketchup.
9 other products in the same category
Harvested in Campania honeycombs, borage honey is one of the most delicate among Italian varieties. Hard to recognize, easy to taste: creamy to the palate if tasted soon after being poured in its jar, crystallized if we wait longer. Borage honey shows a unique and clear colour, with an aromatic and floral taste. It is not very persistent in the mouth and it adapts very well to all kind of recipes.
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.
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.
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.
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.
This tree of heaven honey is harvested in Italy during May and June, the period corresponding to the full bloom of this plant variety.
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.
This Wild Flower Honey is harvested in Piedmont, Emilia-Romagna and Calabria, where forager bees vary their diet and choose between a great biological diversity of plant species. Indeed, this is a product to discover year after year.
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.