Honey

Honey sweetens and provides energy. It is the only such food which does not need any transformation to bring it from nature to our tables. It is produced by domestic bees which take the nectar from flowers or the secretions from the living parts of plants, transforming and combining them with their own specific substances. The nectar is a sweet substance that the plants produce with the aim of attracting insects: different plants have different nectars and consequently different types of honey have their own characteristics. The principle activity in apiculture is to stimulate the storing of as much honey as possible in the bee-hive and to then extract the honey which is superfluous to the survival of the insects. The bee-keeper transports the bee-hives to wild flower areas or, in any case, as far as possible from any source of pollution.
The honey is extracted by centrifuge. The filtering, decanting and bottling – which, in a quality product happen without ever using heat treatment – are essential phases in the production cycle, and must not alter the original characteristics of the product in any way, so that the beneficial properties are kept intact. Traditionally, great properties have been attributed to honey – even therapeutic and pharmacological ones – more numerous in reality than those which can generally be attributed to a food (no matter how highly prized). The composition of honey is extremely complex and it is almost impossible to quantify the substances it contains and their function.
One thing is certain, however, the fructose contained in the honey is sweeter and the energy it gives more longer-lasting than is the case with glucose. In addition it has emollient, moisturizing and sweetening properties which are used to advantage in natural remedies. The substances derived from the medicinal plants (from which the nectar comes) impart particular characteristics of colour and aroma to the honey, but it has yet to be demonstrated that the honey possesses the same therapeutic characteristics as the original plant.

Honeys

How to choose honey
All honey is liquid when it is extracted; then, over varying lengths of time crystallization sets in. This is a natural process and it does not alter the product except for its appearance. The choice between liquid honey and crystallized honey is a matter of personal preference, but it’s best to remember that out of season the only types of honey to maintain their liquid states are acacia, chestnut and honey-sweetened products.
Acacia
Acacia (robinia) honey has a delicate perfume and is particularly good as a natural sweetener. It crystallizes very slowly and keeps for at least 36 months.
Corbezzolo
The corbezzolo is a typical Mediterranean shrub, particularly prevalent in Sardinia and appreciated by beekeepers who want to produce a honey which is unique in flavour and perfume. It crystallizes rapidly, is soft and even in texture, and amber, tending towards hazelnut in colour. The perfume of ivy and coffee is an introduction to an initially sweet flavour which then leaves space for particularly bitter notes as the tasting continues.
Rhododendron
Rhododendron honey is quite a rarity amongst the thousand delights produced by the honeybees. It is produced exclusively at high altitudes where the rhododendron grows wild. The honey has a high glucose and tannin content which give the honey tonic and astringent qualities so sought-after by those who also use honey as a simple remedy for colds and flu.
Orange
Orange honey has a very sugary taste, is highly perfumed and light amber in colour. It crystallizes quickly. It keeps well for at least 36 months if stored in a cool place.
Chestnut
Chestnut honey has an intense amber colour with reddish tinges and a very pungent smell. Its pronounced flavour, which is slightly bitter, makes it particularly suited to accompanying spicy cheeses.
Eucalyptus
Eucalyptus honey is recognizable by its brown colour and the fine and compact crystallization. This honey has a persistent and slightly bitter taste. It is ideal for energizing and rebalancing the body’s functions.
Lemon
Lemon honey is a member of the great and variegated tradition of apiculture in the Mediterannean. It is surprisingly perfumed and as such particularly suited to confectionery and as a sweetener for herbal teas.