Into this section you will find Tuscan, artisan honey on sale, produced by genuine and passionate beekeepers. All kind of honey, all produced under natural conditions, as the classical Millefiori honey, the Acacia honey, the Strawberry Tree honey and others.
Honey is a natural and ready sweetener but also a concentration of many other things. Italy is the country, leader in the production of honey. Italy produced more than 50 types of honey, thanks of course to the great environmental and climatic diversity of our country. Honey is a very rich product to be used into kitchen and into pastry-making for many recipes. It brings a good caloric contribution and it's rich of vitamins, enzymes and mineral salts. It helps liver's detoxification too, and has antibacterial and antiseptic properties. Beside all, honey is very good !
Each honey is good for many uses into kitchen, as Millefiori honey so versatile and good for breakfast but also with a Pecorino cheese, while Chestnut honey is perfect with matured cheeses and also as sweetener for tea. The Strawberry Tree honey has a decisive and pungent flavour and it's right for cakes' preparation beside interesting antiasthmatic properties.
But it's not possible to say that honey is always flowers' son, because frauds and counterfeits are always there. One of the classical fraud is honey produced with a sugar blend, taken out from beet, cane and corn, an allowed practice on some foreign countries. So assuring to eat an Italian honey, it's possible to avoid the risk to make a mistake with other strange products.
A very important aspect to recognize a good honey quality is the pasteurization; a pasteurization at a higher temperature than 60° keeps a liquid and stable honey but kills yeasts and enzymes, which are the "alive" part of honey. The microfiltration takes out from honey the pollens, which are essential for the product's tracing. They are technologies of the big distribution and industry ! You can easily do a test into a supermarket, taking two types of honey and you will remark almost no colour's differences. Not to forget also the bad attitude of big industry to pass not identified honey blend off as monoflora.
So, regarding honey, everybody has to open eyes if it has to be high-quality product ! Honey has become precious and indispensable for many chefs. It's right to lacquer the meats, to marinade a fish cruditè, to escalope a fat liver or to caramel and to candy fruits and vegetables. Honey exalts the taste and underlines the contrasts carrying the flavours. (From Gambero Rosso - Photo by Flickr).