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Special Products
€29.00Regular price-€10.00€39.00Price
Featured Products
Italian honey
Honey produced in Italy
Subcategory
€7.00Price
Honeydew is the only honey not of floral origin; in fact, it takes its name from Metcalfa pruinosa (an insect) which, feeding on plant sap, expels the sugary part which is then collected by bees. Honey remains liquid for a long time and has a dark color tending towards black. The smell has vegetal and fruity notes of cooked fruit while the flavor is not very sweet, of medium intensity and recalls molasses, dates or fig jam.
Packaging in 500 g or 1 kg jars
€7.00Price
Honeydew is the only honey not of floral origin; in fact, it takes its name from Metcalfa pruinosa (an insect) which, feeding on plant sap, expels the sugary part which is then collected by bees. Honey remains liquid for a long time and has a dark color tending towards black. The smell has vegetal and fruity notes of cooked fruit while the flavor is not very sweet, of medium intensity and recalls molasses, dates or fig jam.
Packaging in 500 g or 1 kg jars
Honeydew is the only honey not of floral origin; in fact, it takes its name from Metcalfa pruinosa (an insect) which, feeding on plant sap, expels the sugary part which is then collected by bees. Honey remains liquid for a long time and has a dark color tending towards black. The smell has vegetal and fruity notes of cooked fruit while the flavor is not very sweet, of medium intensity and recalls molasses, dates or fig jam.
Packaging in 500 g or 1 kg jars
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€8.60Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€8.60Price
€8.60Price
LEMON HONEY 500 g crystallized
Lemon honey has a dark amber color when liquid, lighter once crystallized; with a light and fruity smell and flavour, it is much appreciated in teas and herbal teas.
Country of origin: ITALY
Storage conditions: Store at room temperature in a dry place
€8.60Price
LEMON HONEY 500 g crystallized
Lemon honey has a dark amber color when liquid, lighter once crystallized; with a light and fruity smell and flavour, it is much appreciated in teas and herbal teas.
Country of origin: ITALY
Storage conditions: Store at room temperature in a dry place
LEMON HONEY 500 g crystallized
Lemon honey has a dark amber color when liquid, lighter once crystallized; with a light and fruity smell and flavour, it is much appreciated in teas and herbal teas.
Country of origin: ITALY
Storage conditions: Store at room temperature in a dry place
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€8.10Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€8.10Price
€8.10Price
Orange honey is recognized as one of the best and most popular table honeys and as a drink sweetener thanks to its delicate and floral taste; even the colour, light, identifies with consumers' idea of honey.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
€8.10Price
Orange honey is recognized as one of the best and most popular table honeys and as a drink sweetener thanks to its delicate and floral taste; even the colour, light, identifies with consumers' idea of honey.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
Orange honey is recognized as one of the best and most popular table honeys and as a drink sweetener thanks to its delicate and floral taste; even the colour, light, identifies with consumers' idea of honey.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€7.90Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€7.90Price
€7.90Price
"Citrus" orange honey harvested in the month of May in the citrus groves of the Gioia Tauro plain in Calabria (Italy).
Country of origin: ITALY
Keep in a cool and dry place
Average nutritional values per 100 g of product:
Energy: 324 kcal/ 1375 kj
Fat 0 g
of which Saturated 0 g
Carbohydrates 80.3 g
of which sugars 80.3 g
Protein: 0.6 g
Salt 0.3 g
€7.90Price
"Citrus" orange honey harvested in the month of May in the citrus groves of the Gioia Tauro plain in Calabria (Italy).
Country of origin: ITALY
Keep in a cool and dry place
Average nutritional values per 100 g of product:
Energy: 324 kcal/ 1375 kj
Fat 0 g
of which Saturated 0 g
Carbohydrates 80.3 g
of which sugars 80.3 g
Protein: 0.6 g
Salt 0.3 g
"Citrus" orange honey harvested in the month of May in the citrus groves of the Gioia Tauro plain in Calabria (Italy).
Country of origin: ITALY
Keep in a cool and dry place
Average nutritional values per 100 g of product:
Energy: 324 kcal/ 1375 kj
Fat 0 g
of which Saturated 0 g
Carbohydrates 80.3 g
of which sugars 80.3 g
Protein: 0.6 g
Salt 0.3 g
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€7.90Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€7.90Price
€7.90Price
"Citrus" mandarin honey harvested in the month of May in the citrus groves of the Sibari plain in Calabria (Italy).
Country of origin: ITALY
Keep in a cool and dry place
Average nutritional values per 100 g of product:
Energy: 324 kcal/ 1375 kj
Fat 0 g
of which Saturated 0 g
Carbohydrates 80.3 g
of which sugars 80.3 g
Protein: 0.6 g
Salt 0.3 g
€7.90Price
"Citrus" mandarin honey harvested in the month of May in the citrus groves of the Sibari plain in Calabria (Italy).
Country of origin: ITALY
Keep in a cool and dry place
Average nutritional values per 100 g of product:
Energy: 324 kcal/ 1375 kj
Fat 0 g
of which Saturated 0 g
Carbohydrates 80.3 g
of which sugars 80.3 g
Protein: 0.6 g
Salt 0.3 g
"Citrus" mandarin honey harvested in the month of May in the citrus groves of the Sibari plain in Calabria (Italy).
Country of origin: ITALY
Keep in a cool and dry place
Average nutritional values per 100 g of product:
Energy: 324 kcal/ 1375 kj
Fat 0 g
of which Saturated 0 g
Carbohydrates 80.3 g
of which sugars 80.3 g
Protein: 0.6 g
Salt 0.3 g
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€7.00Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€7.00Price
€7.00Price
Thistle honey is generally amber in color with orange tones when crystallized and green reflections when liquid. The smell and taste are persistent and of medium intensity, similar to cut bark with floral-fruity notes.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
€7.00Price
Thistle honey is generally amber in color with orange tones when crystallized and green reflections when liquid. The smell and taste are persistent and of medium intensity, similar to cut bark with floral-fruity notes.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
Thistle honey is generally amber in color with orange tones when crystallized and green reflections when liquid. The smell and taste are persistent and of medium intensity, similar to cut bark with floral-fruity notes.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€9.00Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€9.00Price
€9.00Price
Cherry honey has a light, almost greyish color when crystallized; the aroma, initially sweet and with a bitter note, is reminiscent of cherry stones or bitter almonds.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
€9.00Price
Cherry honey has a light, almost greyish color when crystallized; the aroma, initially sweet and with a bitter note, is reminiscent of cherry stones or bitter almonds.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
Cherry honey has a light, almost greyish color when crystallized; the aroma, initially sweet and with a bitter note, is reminiscent of cherry stones or bitter almonds.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€12.50Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€12.50Price
€12.50Price
CORBEZZO HONEY 250
The strawberry tree is a rare plant with a particular history: the green of the stem, the white of the flowers and the red of the fruits inspired the Italian flag and was one of the symbols of the Risorgimento. The honey resulting from it is truly particular as it is one of the few honeys have a taste with a strong bitter and astringent component. The nose also recalls coffee grounds or cocoa beans. Its peculiarity makes it really interesting in combination with cheeses (generally the sweeter ones) and its bitterness completes that of coffee making the drink better.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
€12.50Price
CORBEZZO HONEY 250
The strawberry tree is a rare plant with a particular history: the green of the stem, the white of the flowers and the red of the fruits inspired the Italian flag and was one of the symbols of the Risorgimento. The honey resulting from it is truly particular as it is one of the few honeys have a taste with a strong bitter and astringent component. The nose also recalls coffee grounds or cocoa beans. Its peculiarity makes it really interesting in combination with cheeses (generally the sweeter ones) and its bitterness completes that of coffee making the drink better.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
CORBEZZO HONEY 250
The strawberry tree is a rare plant with a particular history: the green of the stem, the white of the flowers and the red of the fruits inspired the Italian flag and was one of the symbols of the Risorgimento. The honey resulting from it is truly particular as it is one of the few honeys have a taste with a strong bitter and astringent component. The nose also recalls coffee grounds or cocoa beans. Its peculiarity makes it really interesting in combination with cheeses (generally the sweeter ones) and its bitterness completes that of coffee making the drink better.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€8.60Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€8.60Price
€8.60Price
EUCALYPTUS HONEY 500 g crystallized
Eucalyptus honey has a light to dark amber color when liquid, with a greyish beige tone when crystallized; the smell and flavor are both of medium intensity but not very fine, with hints of dried mushrooms or toffee.
Very popular for its calming properties in colds.
€8.60Price
EUCALYPTUS HONEY 500 g crystallized
Eucalyptus honey has a light to dark amber color when liquid, with a greyish beige tone when crystallized; the smell and flavor are both of medium intensity but not very fine, with hints of dried mushrooms or toffee.
Very popular for its calming properties in colds.
EUCALYPTUS HONEY 500 g crystallized
Eucalyptus honey has a light to dark amber color when liquid, with a greyish beige tone when crystallized; the smell and flavor are both of medium intensity but not very fine, with hints of dried mushrooms or toffee.
Very popular for its calming properties in colds.
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€7.90Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€7.90Price
€7.90Price
Eucalyptus honey, "eucalyptus globulus" collected in the month of September on the coast of the Ionian coast in Calabria (Italy).
Country of origin: ITALY
Keep in a cool and dry place
Average nutritional values per 100 g of product:
Energy: 324 kcal/ 1375 kj
Fat 0 g
of which Saturated 0 g
Carbohydrates 80.3 g
of which sugars 80.3 g
Protein: 0.6 g
Salt 0.3 g
€7.90Price
Eucalyptus honey, "eucalyptus globulus" collected in the month of September on the coast of the Ionian coast in Calabria (Italy).
Country of origin: ITALY
Keep in a cool and dry place
Average nutritional values per 100 g of product:
Energy: 324 kcal/ 1375 kj
Fat 0 g
of which Saturated 0 g
Carbohydrates 80.3 g
of which sugars 80.3 g
Protein: 0.6 g
Salt 0.3 g
Eucalyptus honey, "eucalyptus globulus" collected in the month of September on the coast of the Ionian coast in Calabria (Italy).
Country of origin: ITALY
Keep in a cool and dry place
Average nutritional values per 100 g of product:
Energy: 324 kcal/ 1375 kj
Fat 0 g
of which Saturated 0 g
Carbohydrates 80.3 g
of which sugars 80.3 g
Protein: 0.6 g
Salt 0.3 g
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€8.00Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€8.00Price
€8.00Price
In melissopalinologia the presence of pollen of Sulla viene considerata as index of the Italian provenance of the honey, and finally ad alcuni anni fa mieli uniflorali di sulla si producevano abbondantemente en quasi tutta la penisola mentre oggi tale produzione è limiteda alla zone collinari di Abruzzo, Molise, Calabria, Sicily and Sardegna. It colors chiaro (beige chiaro when crystallizzato), it saporates with the odor poco caratteristico (described infatti as “di miele” con leggera nota vegetale di fieno) lo rendero molto apprezzato per tutti gli usi.
COUNTRY OF ORIGIN: ITALY
Conservation conditions: keep the ambient temperature at the right temperature
€8.00Price
In melissopalinologia the presence of pollen of Sulla viene considerata as index of the Italian provenance of the honey, and finally ad alcuni anni fa mieli uniflorali di sulla si producevano abbondantemente en quasi tutta la penisola mentre oggi tale produzione è limiteda alla zone collinari di Abruzzo, Molise, Calabria, Sicily and Sardegna. It colors chiaro (beige chiaro when crystallizzato), it saporates with the odor poco caratteristico (described infatti as “di miele” con leggera nota vegetale di fieno) lo rendero molto apprezzato per tutti gli usi.
COUNTRY OF ORIGIN: ITALY
Conservation conditions: keep the ambient temperature at the right temperature
In melissopalinologia the presence of pollen of Sulla viene considerata as index of the Italian provenance of the honey, and finally ad alcuni anni fa mieli uniflorali di sulla si producevano abbondantemente en quasi tutta la penisola mentre oggi tale produzione è limiteda alla zone collinari di Abruzzo, Molise, Calabria, Sicily and Sardegna. It colors chiaro (beige chiaro when crystallizzato), it saporates with the odor poco caratteristico (described infatti as “di miele” con leggera nota vegetale di fieno) lo rendero molto apprezzato per tutti gli usi.
COUNTRY OF ORIGIN: ITALY
Conservation conditions: keep the ambient temperature at the right temperature
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€8.00Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€8.00Price
€8.00Price
Sunflower honey is a typical production of central Italy. It has a bright yellow color which when it crystallizes (very quickly) becomes more cream-colored. With a light flavor and a pollen and "waxy" odor, it offers a refreshing sensation.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
€8.00Price
Sunflower honey is a typical production of central Italy. It has a bright yellow color which when it crystallizes (very quickly) becomes more cream-colored. With a light flavor and a pollen and "waxy" odor, it offers a refreshing sensation.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
Sunflower honey is a typical production of central Italy. It has a bright yellow color which when it crystallizes (very quickly) becomes more cream-colored. With a light flavor and a pollen and "waxy" odor, it offers a refreshing sensation.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€10.00Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€10.00Price
€10.00Price
The honey of Tarassaco presents its characteristics only when appreciated by consumers, with strong odors and pungent sapores, dried flowers and animal notes; It is a “difficult” honey for my owner to have the longest success when it comes to consumers who are partial to honey. The color is amber with light honey liquid, the cream with beige tone is amber when it crystallizes.
COUNTRY OF ORIGIN: ITALY
Conservation conditions: keep the ambient temperature at the right temperature
€10.00Price
The honey of Tarassaco presents its characteristics only when appreciated by consumers, with strong odors and pungent sapores, dried flowers and animal notes; It is a “difficult” honey for my owner to have the longest success when it comes to consumers who are partial to honey. The color is amber with light honey liquid, the cream with beige tone is amber when it crystallizes.
COUNTRY OF ORIGIN: ITALY
Conservation conditions: keep the ambient temperature at the right temperature
The honey of Tarassaco presents its characteristics only when appreciated by consumers, with strong odors and pungent sapores, dried flowers and animal notes; It is a “difficult” honey for my owner to have the longest success when it comes to consumers who are partial to honey. The color is amber with light honey liquid, the cream with beige tone is amber when it crystallizes.
COUNTRY OF ORIGIN: ITALY
Conservation conditions: keep the ambient temperature at the right temperature
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€8.00Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€8.00Price
€8.00Price
Erica honey crystallizes quickly, yet even in its liquid state it is never perfectly clear. The color is dark amber with red reflections in the liquid honey while crystallized the color turns more brown. The medium intensity smell is fresh and reminiscent of caramel, as is the taste, persistent and with a vegetal note.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
€8.00Price
Erica honey crystallizes quickly, yet even in its liquid state it is never perfectly clear. The color is dark amber with red reflections in the liquid honey while crystallized the color turns more brown. The medium intensity smell is fresh and reminiscent of caramel, as is the taste, persistent and with a vegetal note.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
Erica honey crystallizes quickly, yet even in its liquid state it is never perfectly clear. The color is dark amber with red reflections in the liquid honey while crystallized the color turns more brown. The medium intensity smell is fresh and reminiscent of caramel, as is the taste, persistent and with a vegetal note.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€9.50Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€9.50Price
- New
€9.50Price
Lavender honey 500 g
It is produced from the flowering of Wild Lavender, it has a light yellow color when liquid, more tending towards white/beige when crystallized and with fine crystals.
With a delicate aroma, it is excellent for all uses in the kitchen, but delicious in combination with lettuce
Country of origin: ITALY
Storage conditions: Store at room temperature in a dry place
- New
€9.50Price
Lavender honey 500 g
It is produced from the flowering of Wild Lavender, it has a light yellow color when liquid, more tending towards white/beige when crystallized and with fine crystals.
With a delicate aroma, it is excellent for all uses in the kitchen, but delicious in combination with lettuce
Country of origin: ITALY
Storage conditions: Store at room temperature in a dry place
- New
Lavender honey 500 g
It is produced from the flowering of Wild Lavender, it has a light yellow color when liquid, more tending towards white/beige when crystallized and with fine crystals.
With a delicate aroma, it is excellent for all uses in the kitchen, but delicious in combination with lettuce
Country of origin: ITALY
Storage conditions: Store at room temperature in a dry place
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€8.00Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€8.00Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€7.50Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€7.50Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€10.50Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€10.50Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€10.70Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€10.70Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€7.00Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€7.00Price
€7.00Price
Coriander honey 500 g
Coriander is part of the Umbelliferae family, like parsley, and its fruits are used as a spice; honey has a pale orange color while the medium sweet flavor has a slightly spicy and spicy aftertaste.
Much appreciated for characterizing hard nougats.
Country of origin: ITALY
Storage conditions: Store at room temperature in a dry place
€7.00Price
Coriander honey 500 g
Coriander is part of the Umbelliferae family, like parsley, and its fruits are used as a spice; honey has a pale orange color while the medium sweet flavor has a slightly spicy and spicy aftertaste.
Much appreciated for characterizing hard nougats.
Country of origin: ITALY
Storage conditions: Store at room temperature in a dry place
Coriander honey 500 g
Coriander is part of the Umbelliferae family, like parsley, and its fruits are used as a spice; honey has a pale orange color while the medium sweet flavor has a slightly spicy and spicy aftertaste.
Much appreciated for characterizing hard nougats.
Country of origin: ITALY
Storage conditions: Store at room temperature in a dry place
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€7.20Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€7.20Price
€7.20Price
CLOVER HONEY 500 g crystallized
Clover honey has a milky white or dirty white color when crystallized, with a delicate and vegetal flavor and smell with a note of milk candy.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
€7.20Price
CLOVER HONEY 500 g crystallized
Clover honey has a milky white or dirty white color when crystallized, with a delicate and vegetal flavor and smell with a note of milk candy.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
CLOVER HONEY 500 g crystallized
Clover honey has a milky white or dirty white color when crystallized, with a delicate and vegetal flavor and smell with a note of milk candy.
COUNTRY OF PRODUCTION: ITALY
Storage conditions: Store at room temperature in a dry place
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€8.11Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€8.11Price
€8.11Price
Sainfoin honey 500 g crystallized
Sainfoin is a hilly forage plant widespread in northern and central Italy. Often present in mountain wildflowers, Sainfoin honey is light in color when liquid, and light beige when it crystallizes. Both the flavor and the smell are delicate and with a light fruity note.
€8.11Price
Sainfoin honey 500 g crystallized
Sainfoin is a hilly forage plant widespread in northern and central Italy. Often present in mountain wildflowers, Sainfoin honey is light in color when liquid, and light beige when it crystallizes. Both the flavor and the smell are delicate and with a light fruity note.
Sainfoin honey 500 g crystallized
Sainfoin is a hilly forage plant widespread in northern and central Italy. Often present in mountain wildflowers, Sainfoin honey is light in color when liquid, and light beige when it crystallizes. Both the flavor and the smell are delicate and with a light fruity note.
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€7.00Price
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
€7.00Price
€7.00Price
Alfalfa honey 500 g
Medica honey has a color ranging from amber/light amber when liquid to hazelnut when crystallized.
The smell and flavor are of medium intensity, pungent, vegetal, of cut hay.
Country of origin: ITALY
Storage conditions: Store at room temperature in a dry place
€7.00Price
Alfalfa honey 500 g
Medica honey has a color ranging from amber/light amber when liquid to hazelnut when crystallized.
The smell and flavor are of medium intensity, pungent, vegetal, of cut hay.
Country of origin: ITALY
Storage conditions: Store at room temperature in a dry place
Alfalfa honey 500 g
Medica honey has a color ranging from amber/light amber when liquid to hazelnut when crystallized.
The smell and flavor are of medium intensity, pungent, vegetal, of cut hay.
Country of origin: ITALY
Storage conditions: Store at room temperature in a dry place
€7.00Price
Union of honey and spicy chili pepper for a product with very wide combination possibilities, with cheeses, with lard, with pasta and in the preparation of desserts with spicy notes.
280 g jar
€7.00Price
Union of honey and spicy chili pepper for a product with very wide combination possibilities, with cheeses, with lard, with pasta and in the preparation of desserts with spicy notes.
280 g jar
Union of honey and spicy chili pepper for a product with very wide combination possibilities, with cheeses, with lard, with pasta and in the preparation of desserts with spicy notes.
280 g jar