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.

Our Cherry Honey harvest starts in March, in Piedmont and Apulia. Cherry Honey presents an homogeneous crystallisation. When liquid, Cherry Honey tends to red shades. Otherwise, it shows an intense yellow colour, with slight orange nuances.Cherry Honey is an ideal sweetener for tea and herbal infusions. It is recommended as well to enrich fruit salads, soft milk creams or fresh cheese. It is a pleasant ingredient of cheesecakes and dry fruit salads, accompanying almonds, cashews and sultanas.

250gr

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 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.

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 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.