Acacia honey
The Sicilian Black Bee Acacia Honey is a Slow Food Presidium. It is a very sweet and delicate spring honey, with a straw yellow color. Highly digestible, it is sought after by diabetics because its sugar content is mainly due to fructose and therefore does not require insulin for its metabolization. It is also recommended for children.
The first and most important producer of Sicilian Black Bee honey is Carlo Amodeo, promoter of the recognition of Sicilian Black Bee honey as a Slow Food Presidium. His company is located at the foot of the park of Monte San Calogero in Termini Imerese. Here the honey extraction takes place but the apiaries are located throughout Sicily and this allows the production of fine single-flower honeys. Amodeo's production technique consists in taking honey from the hives every week to avoid oxidation of the honey due to the high temperatures of the hive (35°C). It is cold extracted and after decanting it is placed in jars and placed in a cold room at 5°C, thus preserving all its properties.
Production area: Sicily, province of Messina
Production period: June
Appearance: clear, slightly opalescent
Color: very light, almost colorless to straw yellow
Smell: light, floral, reminiscent of its flowers
Taste: decidedly sweet, cloying, devoid of any aftertaste
Uses: since it does not crystallize it is recommended as table honey and as a natural sweetener in coffee, due to its delicate flavor it is recommended for children
Produced by Apicoltura Amodeo Carlo - Contrada Madonna Diana - Termini Imerese (PA) - Italy
