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 pastures in the Palermo, Agrigento or Trapani areas depending on the vintage.
Production period: summer.
Color: amber when in liquid state, crystallizing tends to brown.
Smell: aromatic, reminiscent of fennel.
Taste: decisive, with a slightly bitter fruity aftertaste.
Properties: digestive, antispasmodic and antibacterial.
Use: ideal with ricotta cheese and delicate, unseasoned cheeses.
Produced by Apicoltura Amodeo Carlo - Contrada Madonna Diana - Termini Imerese (PA) - Italy