Italian "Ivy" honey

This exclusive honey is produced in the hills between Umbria and Latium; an optimal area for the natural growth of this climbing plant. The bees work in areas absolutely free of air pollution.Ivy honey is characterised by a not too sweet, slightly herbaceous taste, with aftertastes of liquorice and fresh resin. It has a natural sweetening power and is therefore an excellent substitute for sugar. Famous and appreciated for its ability to fight intestinal and urinary tract infections.

Apicoltura Manfredini was established back in 1922 thanks to Pio Manfredini, a true pioneer of artisanal honey production and processing techniques. The story continues in the family from generation to generation, handing down secrets, passions and increasingly refining the absolutely artisanal processing techniques. Respect for bees and the land is 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 valuable products of Emilia-Romagna.

Characteristics

Ivy honey has a light walnut colour and a firm consistency. The scent is floral, herbaceous, aromatic and vegetal with slight hints of wax. The flavour is refreshing, not too sweet, with herbaceous aftertaste of liquorice and fresh resin.

Pairings

A special honey due to its freshness and aromaticity, which is why it should be combined with soft and not particularly mature cheeses. To be paired with products that are not too savoury in order not to have flavour contrasts, it is important that ivy honey is the most pronounced flavour in the dish. Also excellent on cooked vegetables, and a must for tea, coffee and milk, thanks to its strong sweetening power.

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.