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 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.
Thanks to its fresh floral aroma and its sweet and savory taste it pairs well with seasoned and soft dough cheeses.
This High Mountain Honey is a very refined honey produced in June and July in Alpes blooming meadows. It is the richest expression of the permanence of bees at high altitudes during summer.
The lavender honey has great antibacterial properties and it can be used also for external use, as skin revitalizing on burns and sores. Excellent against insomnia.
Coriander Honey shows a light hazelnut colour and it is widely appreciated because it remains liquid for a long time, sometimes even without completing the crystallization process.
The Honeydew Honey is produced in July and August and it is a liquid, very dense and viscous honey. The colour is dark, almost black, at the limits of the honeys’ colour palette. The odour is medium intense but very sharp and spicy
The fir honeydew honey tastes not very sweet, with marked balsamic aftertaste. It is good with Fontina cheese and also with hard cheeses with an intense but not spicy taste.