Honey, divine ambrosia in all its types

Honey? Of course: with the various types of honey and their exceptional properties, why choose sugar, especially when it generates 100kcal more for every hundred grams? Moreover, Italian honey’s nutritional qualities elevate it beyond a simple sweetener to a key food for our wellbeing, in that it impacts on the correct functioning of the muscles, heart, liver, digestive system, kidneys, blood and bones.

The first evidence of this product in European culture is found in cave paintings in Spain. It was a staple of the Roman table: according to the recipes of Apicio this it was common in many savoury dishes too. Even the Etruscans used it not just to sweeten their drinks, but also as a votive offering, while in the middle ages it was often in use to counteract the excessive saltiness of some sauces. The Italian Renaissance saw a fall in popularity in favour of new sugars, yet today we register a new appreciation of this foodstuff as a condiment of great versatility.

The unique honey properties are fully represented in famed traditional types of honey; think of the delicacy from the Iblei mountains in Sicily, the one made with acacia in the Veneto, Emilia Romagna and Liguria regions, or the distinctive Sardinian arbutus variety.

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Honey

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