There is not just one honey, but as many honey as there are flowers from different Italian territories. Each honey has its own characteristic taste, aroma and colour, recognizable and appreciable in their uniqueness. It is thanks to this variety of tastes and aromas that honeys can be used in the kitchen to create countless special combinations, from appetizers to desserts, passing through meat and fish. Honey has a high sweetening power and a lower caloric intake than sugar: you can therefore sweeten a food with fewer calories.
The six MIELIZIA BIO honey references - ACACIA from Piedmont, BOSCO (Forest) from Emilia Romagna, CASTAGNO (Chestnut) from Tuscany, CLEMENTINO (Tangerine) from Basilicata, MILLEFIORI (Wildflower) from Tuscany, TIGLIO (Linden) from Veneto - illustrate this diversity of the Italian peninsula.
These honeys are not pasteurized: they are produced at a temperature never higher than 40°, the temperature of the hive, to maintain intact flavor and nutrients. In order to respect the techniques of organic bee breeding, the hives of our beekeepers are located away from sources of pollution and the bees are raised in total respect of their biorhythms, healed with natural systems to defend them from the disease.
Our honeys have a QR Code that allows everyone to discover more about its history and origin.