HIGH QUALITY HONEY

A must of Calabrian food is Chestnut Honey, a deliciousproduct, an authentic mediterranean piece of culture.

Main types of honey in Calabria are the following:

-Wildflowers "Miele Millefiori"

-Eucalyptus

-Fir Honeydew (Spruce & Fir)

-Orange Blossom Calabrian

-Strawberry Tree

-Bergamot Flavored Honey

-Bergamot Honey

-Citrus Orange, Lemon, Grapefruit

-Chestnut Calabrian

-Orange Tree Honey Calabrian

-Spicy Flavored Wild Flower Honey.

GENERAL USE

Generally, CHESTNUT HONEY is used for the preparation oftraditional sweets (Pignolata, Mustaccioli, etc…), but thisHoney is employed also in folk medicine (bronchial infections).Only in recently honey has been characterized and appreciatedas monofloral.

Main places of production are Amaroni (Catanzaro) Italy and SanFerdinando (Reggio Calabria).

This kind of honey is perfect with Pecorino cheeses or withsemi aged Pecorino, flavoured with Balsamic Vinegar.

The production comes from a very big diffusion of the chestnuttrees, which often represent the wilder part of the region,both far from the sea and best-preserved. The rich woods ofChestnut cover great extensions of the land.

This environment is pure and without traces of pollution, sothat in summer swarms of bees release tons of wonderful nectar,which is perfect for delicious contrasts between aged cheesesand meat dishes.

Namely, this honey is full of impalpable grains of chestnutpollen and these give it a flavor decidedly particular,moderately sweet and bitter aftertaste.

The presence of pollen is due to the chestnut blossom, notparticularly beautiful, but long with a sharp smell, sticky tothe touch, rich in pollen and nectar, which, depending, on thealtitude is everywhere in the months of June and July.

The outcome is a Chestnut honey very rich in fructose, whichcrystallizes only after a long time, dark (from brown toblack), strong, intense, tannic and woody.