Honey, has a very antique history, because it represented the only real sweetener before the discovery of sugar; in fact, it was used by Egyptians, Greeks, Romans, Arabs and Indians.
They didn’t use it not only to sweeten foods, but also for making alcoholic beverages, such as mead, a fermented drink made of water and honey, which is used as a medicine and as a cosmetic. It is an entirely natural product, that does not need of any additives or preservatives, it has a high sweetening and energy power: 320 calories per 100 grams of product (against 400 of sucrose), moreover, being composed of simple sugars such as glucose and fructose (equal to 70%), it is easy to digest. It also contains water, proteins and amino acids, minerals, vitamins and herbs, is a food with high nutritious, easily assimilated, energetic and healthy values.
It is a favorite with sportsmen and is particularly recommended in the diet of children as it promotes the establishment of mineral salts.
It also has a beneficial action for the respiratory tract, with the ability to calm the cough, improves physical strength and endurance of muscles, it plays a regulatory role and it is an excellent digestive tonic and anti-anemic.
It is produced by bees on the basis of sugars that they collect from nature. The main sources of supply are nectar, which is provided by flowering plants, and honeydew, which is a derivative from the sap of trees. Thanks to the qualities of a natural antibacterial agent, honey is a food that naturally has a long shelf life.
Man starts working where the bee ends, that is, at the end of blooms, after the bees have capped and stored honey in the combs. It begins with the extraction and storage of honeycombs, then follows the operations of dripping, honey extraction and filtering.
This moves on to the settling, skimming, and finally to the jarring or storage.
Thousands of plant species visited by the bees: some give rise to mono floral honey, the finest in general with a decisive aroma, the others mingle together to produce other wildflower varieties.
Depending on the flower from which the nectar is taken, the flavor, color and consistency of honey will change. The difference in the consistency of the honey reveals unexpected differences in many varieties, aroma and taste.
At the national and regional levels, the Calabria region has been recognized in the context of the following types of honey, as a "traditional Italian food products" orange, chestnut, strawberry, eucalyptus, fir honeydew and Calabrian Honey.
Our production is characterized by the nectar gathered by families of bees displaced on our properties where organic farming is practiced, is given by three types of honey:
• orange blossom honey, white translucent, crystallized in granulation variable, with a fresh, penetrating aroma, this is a characteristic of flower origin with a delicate flavor and is slightly sour;
• eucalyptus honey, with a color ranging from light gray-green to amber, with a pungent aroma, this is a characteristic of flowers, with a malty, aromatic and persistent flavor;
• honey wildflower honey, which is one of the most common compounds obtained from various flowers, it is slightly amber-colored or clear, frequently crystallized, with a fragrant and delicate aroma, very light and has a pleasant taste.
Chose the desired product
Orange blossom honey available in packing of 4 jar of 250 g.
Eucalyptus honey available in packing of 4 jar of 250 g.