Producer of "High Mountain Honey - Slow Food Presidia

Rhododendron honey, wildflower honey and fir honeydew (also called fir honey): these are the three types of honey from the Alpine arc. Production is not easy, in a good period (every four to five years) the yield is just a few tens of thousands of kilos. Only nectar collected by the bees above 1200 meters is found in "high mountain honey".

When taking your animals to the summer pasture was the norm, even the bees benefited. The pastures were well kept, and everything benefited, not just the animals - the native flora too. Today, the population on the mountain is dropping, the grasslands are no longer so well maintained and better shrubs can't find space. But there is also a bright side to this story: the mountain little served, with few roads and few inhabitants, it is also relatively unpolluted and unpolluted environments enable production that is limited but high quality.

The fir honeydew we produce is very dark, almost black, with a subtle greenish sheen. It smells slightly resinous, pleasantly reminiscent of charcoal and caramelized sugar. The taste is less sweet than regular honey, with balsamic and malt notes. Both the rhododendron and the alpine wildflower honey are fresh and refined. They are very light in color, and turn white when crystallized. The nose and mouth aromas are very delicate, with just a hint with of forest fruit jam.

The intense, balsamic fir honeydew, pairs well with semi-aged cheeses. The sweeter rhododendron and wildflowers honey go better with spicier cheeses, like well aged pecorino or blue cheese that are not overpowering.