Italian honey, various types
“Italian honey” is in reality an umbrella term that includes many types of honey, varying according to the the pollen used, which gives it its classification, and sometimes specific properties. This ancient Italian practice dates back to Roman times, when not only did they produce it but also imported it from Greece and Malta. Over the centuries its role as a sweetener has been overtaken by sugar.
There are more than 50 different types of this product produced in the country, and in time almost every Italian region has obtained its own certified label as a traditional food: included in this long list we find the Tuscan “coastal” variety of the Migliarino nature park alongside that made with the Sicilian cardoon. The most well-known are the Italian mixed-flower honeys (using a mix of pollens), chestnut, lavender, citrus fruit and heather (among the honey properties, the last is particularly sweet).
The extremely high standards of Italian honey mean strict controls: national ones cannot undergo further processing beyond extraction, decantation, filtration and crystallization. They are characterised by their lack of pesticide and veterinary drug residues. To promote the virtues of its production the Italian Beekeepers Federation has created the “Italian honey” mark of origin and quality.