Honey is the food product that the domesticated bees produce and transform from the nectar of flowers and from the sugar secretions from the leaves of  arboreal essence, that in the end is enriched by the enzymes of the bees themselves, and left to mature in the honeycomb of the hives.  It is a natural food product, healthy, genuine, full of nutrients, easy to digest, energy giving and full of vitamins, mineral salts and enzymes.  These factors combine to produce a integral food product that has less calories in comparison to industrially refined sugar, but has a greater sweetening potential thanks to the presences of a higher level of fructose.


Thousand Flower Honey – ‘Miele Millefiori’


The name ‘Millefiori’ is given to honey that is not produced just from one specific plant but from an innumerable quantity and variety of different flowers.  For this reason, the honey can have a different flavour and colour from year to year, depending on the botanical species that are prevalent at that time.  One of the better known and loved table honeys, it is a high-energy food and one of the most complete.


Colour: straw/amber

Flavour: subtle, delicate

Characteristics: runny at extraction, crystallizes spontaneously in late summer and autumn.

Recommended use: for breakfast, morning and afternoon tea or just snacking, it is a great compliment to fresh cheeses.


Acacia Honey – ‘Miele di Acacia’


Acacia is one of the best-loved honeys by consumers because of its potential to remain in a liquid state for a long period of time due to its high concentration of fructose.

Colour: clear

Flavour: light, delicate, vanilla, floral.

Characteristics: remains liquefied for long periods.

Recommended use: excellent for sweetening without altering the taste or the aroma of drinks. Marvellous for children.  It is a great compliment to fresh ricotta cheese.



Orange Tree Honey –‘Miele di Arancio’


This is a characteristic honey from the south of Italy with a distinct organoleptic quality.


Colour: clear

Flavour: aromatic, pleasant, fragrance of orange blossoms.

Characteristics: crystallizes finely to a compact consistency of a white colour.

Recommended use: excellent table honey, ideal for the young and old.



Chestnut Honey – ‘Miele di Castagno’


Characteristic honey from the inland hills and areas preceding the Apennine slopes.


Colour: dark amber.

Flavour: intense aroma, pungent, with almost a bitter aftertaste.

Characteristics: remains liquefied for long periods.

Recommended use: suggested as an accompaniment to seasoned cheeses.



Strawberry Tree (Arbutus Unendo) Honey – ‘Miele di Corbezzolo’


This is considered a very rare honey in that it’s produced during the autumn months, the time of the year typified by rainy days that are sometimes cold.  The production can start during summer if there are the periodic downpours and afternoon storms that favour the precocious flowering of the Arbutus Unendo in the first half of October, a month in which the daylight hours are still relatively long and the temperature is pleasant.


Colour: clear amber tending towards grey

Flavour: pungent and decidedly bitter

Characteristics: crystallizes compactly if the percentage of humidity is around 18%

Recommended use: a fabulous accompaniment to pecorino cheese.



Heather Honey – ‘Miele di Erica Arborea’


This is a typical spring honey from the Mediterranean forests.


Colour:  tending towards orange.

Flavour:  fresh floral aroma, delicate, with a wonderful aftertaste.

Characteristics: crystallizes rapidly.

Recommended use: great table honey and doesn’t cloud herbal teas.



Eucalyptus Honey - ‘Miele di Eucalpito’


A characteristic honey from the lower Maremma region near the Tuscan and Lazio borders, and from some inland areas in the provinces of Siena and Grosseto.


Colour:  from dark amber to grey.

Flavour:  intense and persistent.

Characteristics: crystallizes quickly.

Recommended use: excellent accompaniment to cheeses, pastries and herbal teas.



Sunflower Honey -       ‘Miele di Girasole’


Sunflower honey is a typical honey from the farms of the region.


Colour: yellow.

Flavour: delicate, light and waxy.

Characteristics: crystallizes rapidly and usually in a very compact mass.

Recommended use: table honey that is widely used by companies involved in biscuit and nougat making.



Honeydew Honey - ‘Miele di Melata di bosco’


Distinctive honey from uncultivated and forested zones.  It is distinctive from other honeys for the fact that it comes from the sugary secretions of the leaves of some arboreal essence and shrubs that is caused by specific types of aphids (metcalfa pruinosa).


Colour: dark with brown tones and highlights.

Flavour:  medium intensity of cooked fruit and of malt.

Characteristics: remains: liquefied for long periods, very dense.

Recommended use: as this is a honey rich in mineral salts it is highly recommended for sports people and is very good on pastries.



Hedysarum Coronarium Honey - ‘Miele di Sulla’


Characteristic honey from inland pastures.


Colour: clear

Flavour: delicate, subtle, almost non-existent.

Characteristics: crystallizes uniformly and finely.

Recommended use: for infants, excellent for dessert and nougat making.



Lime Tree Honey -      ‘Miele di Tiglio’


Characteristic and a very good honey.


Colour: clear

Flavour: fresh, balsamic, meadowy, an intense flavour and aroma.

Characteristics: crystallizes uniformly.

Recommended use: excellent honey for herbal teas.



Clover Honey – ‘Miele di Trifoglio’


A classic honey from the coastal hills and plains.


Colour: clear tending to yellow.

Flavour: light, subtle, delicate and floral.

Characteristics: crystallizes compactly.

Recommended use: table honey.