Italian "Girasole" honey

Apicoltura Manfredini was established back in 1922 thanks to Pio Manfredini, a true pioneer in artisanal honey production and processing techniques. The family history continues from generation to generation, handing down secrets and passions; refining more and more totally artisanal processing techniques. Respect for bees and the land are the fundamental cornerstone of their production. The honey is processed using traditional techniques that respect the physical, chemical and organoleptic characteristics of the product as much as possible. Such a reality certainly could not be missing among the most prized products of Emilia-Romagna.

Characteristics

Sunflower honey, just like its flower, is bright yellow in colour, intense and shiny, with orange hues. The aroma is delicate, light and fruity, characterised by a compact consistency. The taste is sweet and aromatic, with notes of dried flowers and summer herbs.

Pairings

Due to its high sugar content and herbaceous, fruity aftertaste, it is widely used by chefs for lacquering meats such as duck, pheasant, quail and guinea fowl. It is also perfect for boards of semi-matured cheeses such as pecorino or provolone. To be used for its beneficial properties during the winter months or when cold or constipated.

Energy 324 Kcal

Fats 0 g

of which saturated 0 g

Carbohydrates 80,3 g

of which sugars 80,3 g

Protein 0,6 g

Salt 0.03 g

Store in a cool, dry place away from light sources.