very light, ranging in colour from white through to straw yellow and light beige
floral, fruity, with a hint of orange blossom and a soft, persistent aroma of citrus peel
fruity and pleasantly acidic
Production area and period:
It is collected in spring and at the start of summer in southern Italy and the Italian islands
Tips for use:
Ideal for preparing baked desserts, for sweetening and flavouring yoghurts, desserts with custard or whipped cream, it is best enjoyed in cold dishes. This honey lends itself to infinite possible pairings. It can be used in omelettes, spring vegetable salads, creative vinaigrettes, with raw or cooked fish and fresh to mature stretched curd cheeses (scamorza, provola, caciocavallo and mozzarella).