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, in the province of Ragusa.
Production period: October/November.
Color: in the liquid state it is very dark; following crystallization it becomes clearer, hazelnut-coloured.
Crystallization: being produced in winter, it crystallizes quickly a few days after honey extraction.
Smell: particular scent reminiscent of carob.
Taste: heady, soft and enveloping.
Properties: diuretic, antianemic, antiseptic.
Produced by Apicoltura Amodeo Carlo - Contrada Madonna Diana - Termini Imerese (PA) - Italy