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

Garcia Lorca

Our honey is produced naturally by bees that live on the Euganean hills.


Acacia was imported to 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 solidify the soils and streams of roads and railways. Although In Italy, Robinia (or Acacia) is used in all regions, and in particular in the Euganean hills, that is the place where the bees are best exploited to produce honey. The main feature of this type of honey lies in the high content of fructose, which is the basis of the low tendency to crystallize and the high sweetener power. From the point of view of the composition it is also characterized by the low content of minerals, enzymes and acidity. Robinia honey is generally liquid, with a very light color. It has a floral aroma and the flavor is very sweet, with a slight acidity. It is an excellent sweetener and perfect substitute for sugar. Acacia honey is a natural sweetness make it great to sweeten foods without altering the flavors, so it can be used not only for tea or herbal teas but also for drinks with a strong taste such as coffee or juices to enhance their flavor and on fruit salad, or in milk, yogurt and (why not ?!), even with fresh cheeses like mozzarella and ricotta to make desserts for summer meals.


Our bees also sit on the colorful flowers of the chestnut, producing a dark honey, aromatic odor and complex, almost bald taste. Unlike many other honey, in fact, chestnut has a color that varies from yellow to brown to almost black, with very dark amber hues. Opening the jar you can feel its aromatic and woody smell, with a complex taste. It is much less sweet than classic honey, with a bitter aftertaste and this allows us to appreciate it on salty plates of aged meats and cheese. Chestnut honey combines well with the pecorino cheese and some pear or pumice sauce, ricotta and gorgonzola. It has a liquid consistency and is an excellent source of protein, vitamins B and C and mineral salts such as manganese, potassium, calcium and especially iron and has anti-inflammatory and anti-bacterial properties. Finally, thanks to its properties, it can be used in the treatment of respiratory infections, persistent sore throats and sore throat as well as digestive problems.


It is said that the herb comes from Asia and is rooted in Italy thanks to the warm and temperate climate. The bees create comes an amber honey also indicated for man. It comes with an amber color and the scent is slightly floral, with some hay notes. It has a delicate, neutral flavor and leaves a slight spicy sensation in the throat.


As the name suggests, this honey is plurifloreal and it is produced by several types of flowers. It is a precious honey, because it joins the properties of plant varieties and is unique in perfume and flavor. The honey is clear and transparent, delicate and sweet, even in parfume. Deriving honey from millefiori, in fact, from many types of flowers and grouping within themselves all their characteristics and benefits, the nutritional principles contained in this honey are greater than other honey and also contains many minerals and antioxidants. Millefiori honey stimulates the intestines and the digestive system; is particularly appreciated for purifying the liver and improving circulation.


When we think of honey, the image that materialises in our minds is clear: a creamy and dense gold-yellow substance that suits any surface and embraces a spoon, a biscuit, a slice of bread or a cheese. we wanted to combine the dried fruit with acacia honey, creating something that would unite the liquid-creamy density of honey to the hardness of the fruit dry. Honey and dried fruit create a perfect union and in the same spoon we can feel the sweetness of honey that accompanies hazelnuts, walnuts and almonds in the mouth.