Honeydew Honey



liquid and slightly sticky


tending towards amber, very intense and dark, with various degrees of intensity and subtle hues ranging from red to brown


it has an intense, fruity, sweet aroma with a spicy note reminiscent of black pepper and cloves and a subtle hint of smokiness. It also conjures up musk, tobacco, leather or wet cardboard


reminiscent of carob beans, rhubarb and liquorice sticks. It is not very sweet and has a slightly bitterish taste. It has good persistence of flavour, with a subtle pungency. It leaves a silky, velvety sensation on the palate

Fascinating fact:

it is also called forest honey and is the only variety not derived from flower nectar, but from honeydew, a substance excreted by plant-sucking insects such as citrus flatid planthoppers or other Auchenorrhyncha Hemipterans leafhoppers that absorb nitrogenous substances

Production area and period:

recolté à la fin de l’été dans les forêts des diverses régions: Piémont, émilie Romagne et Abruzzes

Tips for use:

Exceptionally good for sweetening fresh cheeses, milk and other dairy products. It is ideal in black tea and for recipes with dark spices and vegetables. It is also a revelation on pancakes and mascarpone. Recent studies indicate that this honey is particularly rich in antioxidants.