Sicilian black bee wildflower honey
Wildflower honey - Sicilian Black Bee Honey
The Sicilian Black Bee Wildflower Honey is a Slow Food Presidium. Produced in several areas of Sicily, it is a widespread honey especially in the Nebrodi Mountains, an area rich in citrus fruits and botanicals typical of the Mediterranean maquis. In addition to being an excellent sweetener, wildflower honey is a Sicilian nectar suitable for flu thanks to its antibacterial properties.
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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 provinces of Palermo, Messina, Agrigento and on the island of Ustica.
Production period: from April to October.
Colour: from straw yellow to dark brown, based on the botanical species harvested.
Crystallization: varies.
Smell: varied, from delicate to more intense depending on the botanical species harvested.
Taste: delicate without defined aftertaste.
Properties: antibacterial, antioxidant, tonic.
Use: excellent sweetener for tea and herbal teas, it is also used in desserts, to garnish pignolata or chiacchiere.
Produced by Apicoltura Amodeo Carlo - Contrada Madonna Diana - Termini Imerese (PA) - Italy
