Api d’oro cercavano il miele
dove starà Il miele?
E’ nell’azzurro di un fiorellino,
sopra un bocciolo
di rosmarino.

Garcia Lorca

To know the exact recipe for honey, we should ask the Bees living in the Regional Park of the Euganean Hills. But during their buzzing work, we prefer not to disturb them and we trust blindly in their ancient and wise work that we just close in glass jars.


We know that they exploit the robinia or acacia, plant with shrub or arboreal habit, which can reach the 20 meters of height.The acacia was imported into Europe from North America at the beginning of the seventeenth century, but in Italy it appeared at the end of the eighteenth century, first as an ornamental plant, then to firm the land and embankments of roads and railways.

The main characteristic of this type of honey is the high fructose content, which is the basis of the low tendency to crystallize and the high sweetening power.

Robinia honey is generally liquid, with a very clear colour. It has a floral scent and the taste is decidedly sweet, with very slight acidity. It is therefore an excellent sweetener and perfect sugar substitute.The aroma is very delicate, little persistent and devoid of aftertaste.

Acacia Honey, in addition to being an excellent ally to sweeten any beverage or dish, is also indicated to calm the sore throat.

Its delicacy and natural sweetness makes it great for sweetening foods without altering their flavors, so it can be used not only for tea and herbal teas, but also with stronger drinks, such as coffee or juices to enhance the flavor, and on fruit salad, or in milk, yoghurt and, (why not?!), also with fresh cheeses such as mozzarella and ricotta to make sweets for summer lunches.


The bees also perch on the colored flowers of the chestnut, producing a dark honey, aromatic smell and complex taste, almost balamic.  Unlike many other honeys, chestnut has a colour that varies from yellow-brown to almost black, with very dark amber shades.

Opening the jar you can smell its aromatic and woody smell, with a complex flavor, decidedly distinct. It is much less sweet than the classic honey, with a bitterish aftertaste and this allows us to appreciate it even on savory dishes of meats and seasoned cheeses. Chestnut honey goes well with pecorino cheese and a few slices of pear or stracchino, ricotta and gorgonzola.

It has a liquid consistency and the reason lies in the richness of fructose that determines the absence of crystallization.


It is said that alfalfa comes from Asia and is rooted in Italy thanks to the warm and temperate climate.
At one time the alfalfa was tended to be used to feed livestock, but from the same derives an amber honey also indicated for the man.
It has an amber color and a slightly floral aroma with some notes of hay. It has a delicate, neutral taste and leaves a slight spicy sensation in the throat.


As the name says, this honey is multi floral, because it is produced by more types of flowers.
It is excellent for those who have to energize and purify the body, because it has stimulating and regulating functions.
It is a precious honey, because it combines in itself the properties of refreshing plants and is unique in terms of smell and taste, as it takes peculiar characteristics depending on the harvesting area.
The honey is clear and transparent, delicate and sweet, even in the perfume.
Deriving, the millefiori honey, precisely, from numerous types of flowers and grouping within itself all their characteristics and benefits, the nutritional principles contained in this honey are greater than other honeys and also contains many minerals and antioxidants.
It is also an excellent ally for increasing physical energies and this makes it suitable for periods of fatigue or stress or convalescence.
It is particularly rich in fructose and this allows it to be considered a sugar substitute.


When we think of honey, the image that materializes in our minds is precise and clear: a creamy and dense yellow-gold substance that adapts to any surface and embraces a simple spoon, a cookie, a slice of bread or a flake of cheese. Thinking of the classic “hard soft-hearted” combination that usually describes a chocolate, we wanted to reverse this trend and add dried fruit to acacia honey, thus creating something that combined the liquid-creamy density of honey with the hardness of dried fruit.
Honey and dried fruit create a perfect union and in the same spoon we can feel the sweetness of the honey that accompanies in the mouth the hazelnuts, walnuts and almonds.

Simplicity and refinement, to enrich the breakfast, a delicious and rich in taste end-meal or an aperitif sweet & salty, for example by combining honey and dried fruit to a cheese dish.