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.
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