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Italian honey

The tradition of Italian honey

As many countries in the world Italy has developed a particular culture about honey. Although many kind of Italian honey may seem common, the geographical position of Italy gives a lot of opportunities for beekeepers. Italy has got a shape that reminds a sort of boot, from the highest alpine mountains, to the hot mediterranean climate of Sicily, passing through the hills of Piedmont and Tuscany, the Appennini mountain chain and a lot of coasts such as Liguria , Campania, Calabria. In all this areas live different species of trees and flowers, that have developed their own perfumes and characteristics. This has been an extraordinary occasion to make new beehives and try new tastes, different one from the others that makes Italian honey different from the ones made in other countries.

Honey in Italy

The Italian peninsula constitutes a very varied and extensive ecosystem populated by thousands of tree species, flowers and vegetation that varies from region to region depending on the latitude, the conformation of the land (in Italy there are thousands of kilometers of coasts, mountain ranges, hills and plains) and the environment that has developed differently in each region. These elements draw a map of honey productions very different in terms of color, flavor and persistence. From the firs living in the Alpine area to the Sicilian blooms, we can see mountain, hilly, plain and sea blooms. The main qualities of honey D.O.P. (POD) produced in Italy are: Acacia honey, Chestnut, Millefiori, Rhododendron honey, Tarassaco, balsamic linden honey. The most characteristic honeydew honeys are: white fir, red fir, wood and oak honeydew. The quality of Italian honey is historically due to centuries of activity, in which production has progressively refined, resisting in the last decades the temptations to favor quantity. Those who produce honey live for their bees and work to obtain excellent quality products, focusing on quality rather than quantity. Often these are small productions obtained from native flowering species, honey that cannot be replicated elsewhere. That’s why you will often find the writing “sold out”. When a variety of honey ends, it will not be produced for a year.  We are talking of the least common honey, used by the chefs, honey not allowing industrial processing. Honey welcomes those who appreciate it as a genuine ingredient, useful to obtain sweets and superfine dishes.

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