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 Palermo
Production period: June
Color: almost colorless. Pure, it does not crystallize.
Odor: almost absent
Characteristics: rich in fructose, it is metabolized in the liver and constitutes an important energy reserve
Uses: excellent sweetener for tea, coffee, herbal teas, milk
Produced by Apicoltura Amodeo Carlo - Contrada Madonna Diana - Termini Imerese (PA) - Italy