Acacia honey is the most popular and appreciated in Italy, with its light straw-yellow to transparent color, it has a delicate aroma with a sweet taste of candy. Used in pastry to bake cakes and very suitable for children as a sugar substitute.
It is obtained from Ailanthus altissima, a plant of the Simarubacee spread throughout the national territory as a spontaneous plant along the roads or at the edge of cultivated fileds. It has a light amber color, a fruity taste and smell that reminds you of muscat grapes. It has an intense and characteristic aftertaste of peach tea.
Chestnut honey is the honey of connoisseurs. It is appreciated for its light bitter taste. It is amber colored with shades of reddish to black depending on the areas of production. The aroma is intense, characteristic, due to the high tannin content. It is a liquid honey that is not too sweet. It goes well with well matured cheeses.
It is a honey obtained from the sap of the plants that bees suck and turn into honey. Much appreciated because it is less sweet than nectar honey. The color is very dark, sometimes tending to black. The smell and the aroma are persistent of malt-caramel. It is very dense and rarely crystallizes. This honey is characterized by the presence of mineral salts in greater quantities than other types of honey, so it is very popular with sportsmen.
The Wildflower honey comes from the nectar collected by bees on a wide variety of flowers present in the fields in spring. Despite being a honey produced in every part of Italy, its goodness depends on the richness of the floral heritage that makes it a unique honey and typical of the area.
The foraging bees collect nectar from the flowers of a plant called Linden and then produce that very light amber honey, which from liquid tends to crystallize, giving rise to large and irregular crystals; it is a honey with a medium intensity fresh aroma, mentholated and balsamic; with a normally sweet taste, fresh with menthol and very persistent. This honey has soothing properties that makes it valuable to people who suffer from insomnia and excessive nervousness; it is recommended to consume it in the evening, perhaps in a good herbal tea.
The pollen has a vegetable flavor that is not always appreciated, it is a energetic food rich in amino acids and proteins that is consumed mainly by athletes. It can be combined with yogurt, milk or honey. The picking season of pollen is mainly spring and the harvest ends in June
