Italian honey

Honey produced in Italy

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Creamy wildflower honeyCreamy wildflower honey
    €6.60Price

    Wildflower honey processed for 48 hours by a machine that interrupts the crystallization process and makes it foamy.

    Extracted, prepared and packaged with a cold process.

    In 250 g or 400 g glass jar

    Produced and packaged by: Apicoltura Mielissa di Melissa Pezzini, via Valvarrone 42, Dervio (LC)

    Creamy wildflower honeyCreamy wildflower honey
      €6.60Price

      Wildflower honey processed for 48 hours by a machine that interrupts the crystallization process and makes it foamy.

      Extracted, prepared and packaged with a cold process.

      In 250 g or 400 g glass jar

      Produced and packaged by: Apicoltura Mielissa di Melissa Pezzini, via Valvarrone 42, Dervio (LC)

      Creamy wildflower honeyCreamy wildflower honey

        Wildflower honey processed for 48 hours by a machine that interrupts the crystallization process and makes it foamy.

        Extracted, prepared and packaged with a cold process.

        In 250 g or 400 g glass jar

        Produced and packaged by: Apicoltura Mielissa di Melissa Pezzini, via Valvarrone 42, Dervio (LC)

        €6.60Price
        Forest honeydew honey
          €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

          Forest honeydew honey
            €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

            Forest honeydew honey

              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
              Bee tiramisu - energetic with honey, pollen and propolisBee tiramisu - energetic with honey, pollen and propolis
                €11.80Price

                Energy compound based on honey with pollen and propolis

                Extracted, produced and packaged with a cold process

                In a 250 g glass jar

                Produced and packaged by: Apicoltura Mielissa di Melissa Pezzini, via Valvarrone42, Dervio (LC)

                Bee tiramisu - energetic with honey, pollen and propolisBee tiramisu - energetic with honey, pollen and propolis
                  €11.80Price

                  Energy compound based on honey with pollen and propolis

                  Extracted, produced and packaged with a cold process

                  In a 250 g glass jar

                  Produced and packaged by: Apicoltura Mielissa di Melissa Pezzini, via Valvarrone42, Dervio (LC)

                  Bee tiramisu - energetic with honey, pollen and propolisBee tiramisu - energetic with honey, pollen and propolis

                    Energy compound based on honey with pollen and propolis

                    Extracted, produced and packaged with a cold process

                    In a 250 g glass jar

                    Produced and packaged by: Apicoltura Mielissa di Melissa Pezzini, via Valvarrone42, Dervio (LC)

                    €11.80Price

                    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
                    Lemon honey 500 g
                      €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
                        €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

                          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

                          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
                          Orange honey 500 g
                            €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 500 g
                              €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 500 g

                                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
                                Koala balsamic - honey with propolis and essential oilsKoala balsamic - honey with propolis and essential oils
                                  €11.20Price

                                  Compound to soothe the effects of coughs and colds based on honey with propolis and essential oils of eucalyptus, mountain pine and thyme

                                  Extracted, prepared and packaged with a cold process

                                  In a 250 g glass jar

                                  Produced and packaged by: Apicoltura Mielissa di Melissa Pezzini, via Valvarrone42, Dervio (LC)

                                  Koala balsamic - honey with propolis and essential oilsKoala balsamic - honey with propolis and essential oils
                                    €11.20Price

                                    Compound to soothe the effects of coughs and colds based on honey with propolis and essential oils of eucalyptus, mountain pine and thyme

                                    Extracted, prepared and packaged with a cold process

                                    In a 250 g glass jar

                                    Produced and packaged by: Apicoltura Mielissa di Melissa Pezzini, via Valvarrone42, Dervio (LC)

                                    Koala balsamic - honey with propolis and essential oilsKoala balsamic - honey with propolis and essential oils

                                      Compound to soothe the effects of coughs and colds based on honey with propolis and essential oils of eucalyptus, mountain pine and thyme

                                      Extracted, prepared and packaged with a cold process

                                      In a 250 g glass jar

                                      Produced and packaged by: Apicoltura Mielissa di Melissa Pezzini, via Valvarrone42, Dervio (LC)

                                      €11.20Price

                                      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.

                                      €7.90Price

                                      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
                                      Orange honey from Calabria 500 gOrange honey from Calabria 500 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

                                        Orange honey from Calabria 500 gOrange honey from Calabria 500 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

                                          Orange honey from Calabria 500 gOrange honey from Calabria 500 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

                                            €7.90Price
                                            Winter magic cream - honey with cocoa and cinnamonWinter magic cream - honey with cocoa and cinnamon
                                              €9.80Price

                                              Honey-based cream with cocoa and cinnamon

                                              Extracted, prepared and packaged with a cold process

                                              In a 250 g glass jar

                                              Produced and packaged by: Apicoltura Mielissa di Melissa Pezzini, via Valvarrone42, Dervio (LC)

                                              Winter magic cream - honey with cocoa and cinnamonWinter magic cream - honey with cocoa and cinnamon
                                                €9.80Price

                                                Honey-based cream with cocoa and cinnamon

                                                Extracted, prepared and packaged with a cold process

                                                In a 250 g glass jar

                                                Produced and packaged by: Apicoltura Mielissa di Melissa Pezzini, via Valvarrone42, Dervio (LC)

                                                Winter magic cream - honey with cocoa and cinnamonWinter magic cream - honey with cocoa and cinnamon

                                                  Honey-based cream with cocoa and cinnamon

                                                  Extracted, prepared and packaged with a cold process

                                                  In a 250 g glass jar

                                                  Produced and packaged by: Apicoltura Mielissa di Melissa Pezzini, via Valvarrone42, Dervio (LC)

                                                  €9.80Price

                                                  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
                                                  Mandarin honey from Calabria 500 gMandarin honey from Calabria 500 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

                                                    Mandarin honey from Calabria 500 gMandarin honey from Calabria 500 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

                                                      Mandarin honey from Calabria 500 gMandarin honey from Calabria 500 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

                                                        €7.90Price
                                                        Greedy elephant cream: wildflower honey with salted peanutsGreedy elephant cream: wildflower honey with salted peanuts
                                                          €9.80Price

                                                          Honey-based cream with salted peanuts

                                                          Ingredients: 65% honey, 35% salted peanuts (peanut cream and salt)

                                                          Extracted, prepared and packaged with a cold process.

                                                          In a 250 g glass jar

                                                          Produced and packaged by: Apicoltura Mielissa di Melissa Pezzini, via Valvarrone42, Dervio (LC)

                                                          Greedy elephant cream: wildflower honey with salted peanutsGreedy elephant cream: wildflower honey with salted peanuts
                                                            €9.80Price

                                                            Honey-based cream with salted peanuts

                                                            Ingredients: 65% honey, 35% salted peanuts (peanut cream and salt)

                                                            Extracted, prepared and packaged with a cold process.

                                                            In a 250 g glass jar

                                                            Produced and packaged by: Apicoltura Mielissa di Melissa Pezzini, via Valvarrone42, Dervio (LC)

                                                            Greedy elephant cream: wildflower honey with salted peanutsGreedy elephant cream: wildflower honey with salted peanuts

                                                              Honey-based cream with salted peanuts

                                                              Ingredients: 65% honey, 35% salted peanuts (peanut cream and salt)

                                                              Extracted, prepared and packaged with a cold process.

                                                              In a 250 g glass jar

                                                              Produced and packaged by: Apicoltura Mielissa di Melissa Pezzini, via Valvarrone42, Dervio (LC)

                                                              €9.80Price

                                                              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
                                                              Thistle honey 500 g
                                                                €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 500 g
                                                                  €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 500 g

                                                                    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

                                                                    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
                                                                    Cherry honey 500 g
                                                                      €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 500 g
                                                                        €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 500 g

                                                                          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

                                                                          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
                                                                          Strawberry tree honey 250 g
                                                                            €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

                                                                            Strawberry tree honey 250 g
                                                                              €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

                                                                              Strawberry tree honey 250 g

                                                                                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

                                                                                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
                                                                                Eucalyptus honey 500 g
                                                                                  €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
                                                                                    €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

                                                                                      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

                                                                                      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
                                                                                      Calabrian eucalyptus honey 500 gCalabrian eucalyptus honey 500 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

                                                                                        Calabrian eucalyptus honey 500 gCalabrian eucalyptus honey 500 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

                                                                                          Calabrian eucalyptus honey 500 gCalabrian eucalyptus honey 500 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

                                                                                            €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.

                                                                                            €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
                                                                                            Honey from Sulla 500 g
                                                                                              €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

                                                                                              Honey from Sulla 500 g
                                                                                                €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

                                                                                                Honey from Sulla 500 g

                                                                                                  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

                                                                                                  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
                                                                                                  Sunflower honey 500 g
                                                                                                    €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 500 g
                                                                                                      €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 500 g

                                                                                                        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

                                                                                                        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
                                                                                                        Dandelion honey 500 g
                                                                                                          €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

                                                                                                          Dandelion honey 500 g
                                                                                                            €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

                                                                                                            Dandelion honey 500 g

                                                                                                              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 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
                                                                                                              Heather honey 500 g
                                                                                                                €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

                                                                                                                Heather honey 500 g
                                                                                                                  €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

                                                                                                                  Heather honey 500 g

                                                                                                                    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

                                                                                                                    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
                                                                                                                    Lavender honey 500 g
                                                                                                                      €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

                                                                                                                      Lavender honey 500 g
                                                                                                                        €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

                                                                                                                        Lavender honey 500 g

                                                                                                                          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

                                                                                                                          €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.

                                                                                                                          €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
                                                                                                                          Coriander honey 500 g
                                                                                                                            €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
                                                                                                                              €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 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

                                                                                                                                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
                                                                                                                                Clover honey 500 g
                                                                                                                                  €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
                                                                                                                                    €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

                                                                                                                                      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

                                                                                                                                      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
                                                                                                                                      Sainfoin honey 500 g
                                                                                                                                        €9.00Price

                                                                                                                                        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
                                                                                                                                          €9.00Price

                                                                                                                                          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

                                                                                                                                            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.

                                                                                                                                            €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.

                                                                                                                                            €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
                                                                                                                                            Alfalfa honey 500 g
                                                                                                                                              €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
                                                                                                                                                €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

                                                                                                                                                  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
                                                                                                                                                  Honey with spicy chilli pepper 280 g
                                                                                                                                                    €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

                                                                                                                                                    Honey with spicy chilli pepper 280 g
                                                                                                                                                      €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

                                                                                                                                                      Honey with spicy chilli pepper 280 g

                                                                                                                                                        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