Produced in April and May in the Piana di Catania, where a vast area is dedicated to the cultivation of citrus fruits. It has a light yellow colour and a delicate aroma. It is liquid at the time of production and it crystallizes over time, maintaining this state. This honey goes well with aged cheeses and to sweeten tea and herbal infusions.
Honey is the true treasure of nature: a complete food, highly digestible and rich in numerous organoleptic properties that help improve the functioning of our body. Mainly composed of fructose and glucose, it is an excellent natural energizer, thanks to the presence of mineral salts, it is ideal for those who practice sport as it allows a fast recovery from the state of fatigue.
Not to be forgotten is also important content of vitamins C and E which help to improve concentration and resistance and the vitamins of group B and K are important anti-hemorrhagic properties.
Characterized by a climate and a peculiar vegetation as well as by professional beekeepers who over the years and thanks to the experience have refined their techniques. Italy, but specially Sicily, has a unique heritage of honey in the world.
Our country can, in fact, count on numerous types of multi-flower honey with different flowers , aromas and colors as well as on thirty classified monoflora.
According to the trends of the last few years, the consumption of honey in the italian peninsula has increased considerably. But unlike what's logical to believe, production has drastically fallen. To be sure of purchasing our own honey, you must always pay attention to the labels and check that the wording "Italy" and not "mixture of honeys originating and not originating from the UE" is indicated above.Zafferana Etnea is located on the slopes of Mt. Etna and it is known as the Honey Town.
Thanks to the climate and to the influence of the Volcano, this area hosts many different flower species with rich and intense buds,perfectly suitable for bee keeping.
Since 1910 Zafferana Etnea has been associated with the production of honey, an ancient tradition that has evolved over time to obtain a pure and natural honey, known as "Etna's Gold".
The BRC Global Food standard has been in existence since 1998, and in 2000 was the first food safety standard to be recognized by the GFSI organization, which means the standard meets their "benchmark" criteria for acceptance. The standard is designed as a "total quality management" program, and includes both food safety requirements and quality requirements which food manufacturers must meet in order to be certified.
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