PRODUCTION: from the blooming of Robinia pseudoacacia L., picked in the second half of May in Tuscany and Liguria. CHARACTERISTICS: liquid, can become muddy, but never cristalizes entirely. It is very clear, goes from being colorless to pale yellow. It has a delicate fragrance, slightly fruity with flowery notes. With a very sweet flavour, very light acidity and without bitterness. It has a very delicate aroma, typically vanilla-flavoured, not persistent and withour aftertaste. MATCHES WITH: it can be easily liquified and it is perfect to sweeten drinks, without altering their taste. It can be used to prepare sweets, cakes, and fruit salads. It matches perfectly with fresh cheeses, but also with blue-veined and slightly aged cheeses.

PRODUCTION: from the blooming of Castanea sativa M., picked from the seconf half of June to the first half of July in Tuscany and Liguria. CHARACTERISTICS: liquid, it can present in time a partial cristalization, in presence of brumble nectar. Its color is dark amber, often with reddish shades. It has a strong fragrance, aromatic, stinging. Its flavour is not excessively sweet, with an aftertaste which is almost always bitter. It has an intense aroma, tannic, very persistent. MATCHES WITH: it matches ver well with fresh cheeses like ricotta but is just perfect with aged cheeses like Parmigiano Reggiano. For cooking, it is perfect with strong flavours, and it is ideal to refine meat dishes.

PRODUCTION: from the blooming of Erica Arborea L., it anticipates all other productions and is picked already from the month of March in areas with a tempered climate typical of the coast. CHARACTERISTICS: rich in substances that do not dissolve, it presents as muddy already when extracted from the honeycomb. It cristalizes fast by forming very thin cristals, that melt easily. It has an orange-brown color, with Sienna shades. The fragrance is fresh with notes of caramel and saffron, with a persistent taste characterized by prevailing mou candy and liquorice aromas. MATCHES WITH: it is ideal for alcoholic fermentations, infusions, and spirits. For cooking it is perfect with spicy preparations on matched with aged and spicy cheeses.

PRODUCTION: from various bloomings, picked both in spring and summer mainly on the hills and mountains. CHARACTERISTICS: it goes from liquid to cristalized with the passing of time. Initially of amber color, with cristalization it can vary from dark white to golden, with orange shades, and it can reach a nugget color. It has an embracing aroma, and its fragrance goes from flowery notes to candied fruit. It has a sweet taste, fruity, with a varied aromatic scale. MATCHES WITH: this honey can be used in different preparations and can adapt to mutiple situations: it is perfect in hot drinks, or spread on bread, with butter, as well as matched with fresh and soft cheeses.

PRODUCTION: it is the only honey that does not derive from the nectar of flowers, but from the “melata”, the sugary secretion of insects like the metcalfa pruinosa or other Rincoti Omotteri that suck the lymph of the trees, absorbing the substances containing nitrogen. It is picked at the end of the summer in the woods. CHARACTERISTICS: it is viscous, cristalizes slowly or in presence of other nectars. It presents a dark color, it has a strong fragrance, sweet and fruity with a slightly spicy note and a slightly smokey flavor. Its taste is strong with notes of carob and rhubarb. MATCHES WITH: perfect at breakfast, with white yogurth and dry fruit. Excellent for the preparation of dressings and sauces. It is very rich in minerals, and it is the perfect honey for sportsmen and sportswomen.