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 zone: Sicily, provinces of Ragusa and Agrigento
Production period: April
Color: almost colorless when still liquid; straw yellow, pearly white when it crystallizes.
Crystallization: semi-rapid tending to white, often with large and sandy crystals.
Odor: floral, of medium-low intensity. Reminiscent of orange blossoms.
Taste: medium aromatic intensity, between floral and fruity. Remember jasmine.
Uses: table honey appreciated by all. Its floral aromas are enhanced in the sweetening of tea
Produced by Apicoltura Amodeo Carlo - Contrada Madonna Diana - Termini Imerese (PA) - Italy