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The honeycomb is a grouping of hexagonal wax cells built by bees to store honey and pollen. The beekeeper removes the honeycomb to collect the honey
Unique honeys for refined tastes lovers, jams of all flavours, delicious creams for the sweetest tooth, vinegars, spices and seasonings for true connoisseurs of culinary art.
The honeycomb is a grouping of hexagonal wax cells built by bees to store honey and pollen. The beekeeper removes the honeycomb to collect the honey
The honeycomb is a grouping of hexagonal wax cells built by bees to store honey and pollen. The beekeeper removes the honeycomb to collect the honey
The honeycomb is a grouping of hexagonal wax cells built by bees to store honey and pollen. The beekeeper removes the honeycomb to collect the honey
Cardoon Honey, produced in June and July, has a very parfumed aroma and its taste is as strong and clear as the smell. Its colour varies between a clear amber, in its liquid state, and ocher when it crystallizes. It's excellent with a variety of fresh and semiseasoned cheeses.
Bramble Honey, produced in Palermo and Messina, has an intense aroma nearly caramelized and its flavor is distinctive, pleasant and rich in minerals. Its color tends to dark when it crystallizes. It is ideal paired with fresh and not seasoned cheeses, as ricotta or early salts.
The Honey with TruffleGiuliano Tartufiis the perfect combination of two gastronomic excellences: extra pure Acacia honey and black summerTruffle (Tuber aestivum Vitt).
Astragalus Nebrodensis Honey is a rare mountain honey (ab.1800 mt.) produced in Palermo in june. Its smell is almost absent, while its taste is delicate. Since it is rich in fructose, it is an important energy resource. It is almost colorless in the liquid state, and it does not crystallize if it is pure. Advised as sweetener for coffee, infusions, milk...
Carlo Amodeo’s wildflower honey is produced in Palermo, Messina, Agrigento and Ustica Island during the period between April and August.
Thyme Honey, produced in Ragusa, has a very deep and floreal aroma that maybe recalls the thymol, and its taste is as strong as the smell. It is medium-amber colored. Ideal served with flavored and spicy cheeses.
Carob Tree Honey, made in Ragusa in October and November, is a rare honey very difficult to produce as it is a winter honey. Its main characteristic is the particular fragrance which recalls the carob tree fruit.
Clover honey is made in May and it is characterized by its white colour and medium sweetness, with hints of fresh legumes, hay and banana fruit. It has a delicate aroma and an intense, sweet taste, recalling milk candies and sugared almonds.
The collection of Ivy Honey is usually very complicated for the beekeeper because harvest is late and the honey, very moist at the origin, has a very quick crystallization. Bees use this honey as a source of food. Blooming takes place in September- october.
This Madonie mixed flower honey is produced in the mountain ridge of Madonie, in the northern part of Sicily, where Carlo Amodeo settled a pure Sicilian black bee breeding station. Colour is dark amber.
The Marruca Honey is only produced in the area of Maremma in Tuscany. Marruca is a shrub growing spontaneously in the Mediterranean scrub.
The Dandelion honey has a very intense taste which reminds chamomile and essential oils. It is good with strong taste cheeses like Pecorino and Monteveronese AOP.
Oregano Honey has a particularly luscious and intense taste. It is ideal for breakfast or during digestion melted in some warm beverage. It has an efficacious sedative activity on cough and antiseptic on respiratory tract. It also has antineuralgic benefits.
Lemon Honey, produced in Palermo from the end of april to the beginning of may, has a delicate and fruity scent thet recalls the lemon flowers; its taste is fine, piercing and fruity. It is colorless when liquid, pearly white when it crystallizes.
Dill Honey, produced in Palermo, Agrigento and Trapani in summer, has an aroma that recalls the smell of fennel and its decided flavor has a slightly bitter aftertaste; it's rich in minerals. Its color varies between the amber when it is liquid and brown when it crystallizes. Ideal with ricotta and fresh, delicate cheeses.