Honey catalogue
7
Catalogue 2015
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Transcript of Honey catalogue
Catalogue 2015
The company
Professionalism and passion for our work: these are the points of strength of our family business. From several generations we deal with bees and we process their products, first of all honey.
We practise a nomadic bee-keeping with about 900 beehives: every bloom we move our beehives from a region to another of Italy, choosing places carefully. Then we keep under observation the laborious work of our bees which make the nectar of plants and flowers into honey, storing it in the beehives.
Then we extract the honey produced by our bees and we put it into jars, without neither adulterations nor complex processing.
Our honey is healthy, genuine and natural. This is what our family business – that is situated in Abruzzo, the Green Region of Europe and precisely in Tornareccio, one of the main “Towns of Honey” of lItaly – offers you.
Besides several varieties of honey, we offer for sale to our consumers also propolis, pollen, royal-jelly, wax and other products of beehives.
The Honey of Abruzzo
The production of honey in Abruzzo has a long tradition and affects the whole territory.The area is more suited than the Val di Sangro, historically incisive in beekeeping, in particular Tornareccio, considered the "capital of the honey." The small town, more than 100 years, is dedicated to the production of different varieties monoflora, such as Acacia, the Sainfoin, sulla, but also the wildflower mountain (with apiaries located at an altitude of 800 meters). The "nomadism", ie the use of production techniques related to the displacement of beekeepers and swarms
from one territory to another in search of better crops and to coincide with periods of flowering, it has also favored varieties not purely native land, such as eucalyptus in Lazio and citrus in Calabria and Puglia.
Tornareccio, developed this technique as early as the beginning of the '900, and now with 10,000 hives and 32 companies operating in the sector, produces half of the honey Abruzzo (250 tons of honey each year, 5% of the national total) .In 2002, along with nine other municipalities with a strong tradition beekeeping, he was a founding member of the National Association The City of Honey. Every year, the narrow streets of the old town, is celebrated with honey Tornareccio Queen of Honey, a show dedicated to other local products such as mozzarella, salami, olive oil, sweets and other local specialties. A real festival of taste made of events, tastings, thematic meetings, workshops, shows and tourist itineraries.
COLOUR: the most light, from limpid white to light yellow;CRYSTALLIZATION: almost quite absent;AROMA: delicate;TASTE: very delicate;USE: as table honey and as sweetener for tea, coffee and yoghurt. Moreover it’s suitable on fresh cheeses and it’s a very deliciousness on strawberries;PRODUCTION PERIOD: May.
Products
Acacia HoneyCOLOUR: intense yellow (the same of sunflowers);CRYSTALLIZATION: quick;AROMA: light;TASTE: neutral, dry;USE: with black olives, seafood and broad beans;PRODUCTION PERIOD: July.
Sunflower Honey
INGREDIENTS: Italian honey 93%, (bilberries, strawberries, raspberries, currant, blackberries, sugar, glucose syrup, acidifier: citric acid, ckickener:pectin, food colour: extract from grape, flavours) 7/%. This product – result of our imagination - is born from the union of taste and sweetness and it’s guaranteed by the naturalness and genuineness of honey
Forest fruit HoneyCOLOUR: light, ivory;CRYSTALLIZATION: fine granulation, soft;AROMA: delicate, floral;TASTE: delicate, without strong aromas;USE: it’s a good sweetener, it’s excellent with chestnuts and goat cheeses. Moreover it’ excellent as natural cosmetic;PRODUCTION PERIOD: May.
French Honeysuckle Honey
and fruits;A delicacy to spread at breakfast and tea-break, ideal to enrich sweets and ice-creams.
COLOUR: variable;CRYSTALLIZATION: in accordance with dominant floral species;AROMA: variable, in accordance with dominant floral species;TASTE: characteristic of dominant flowers;USE: classic sweetener, excellent for cooking;PRODUCTION PERIOD: from April to September.
Products
Polyfloral HoneyCOLOUR: from very light to dark amber;CRYSTALLIZATION: regular;AROMA: of medium intensity, characteristic, that calls to mind cherries;TASTE: characteristic, it calls to mind almond brittle;USE: delicious on sweets;PRODUCTION PERIOD: April.
Cherry Honey
COLOUR: from light amber up to dark shades;CRYSTALLIZATION: in accordance with dominant floral species ;AROMA: intense;TASTE: characteristic of dominant flowers;USE: classic sweetener, excellent to sweeten yoghurt;PRODUCTION PERIOD: from May to August.
Polyfloral Honey of Abruzzo MountainsCOLOUR: dark, from light walnut to almost black according to production areas;CRYSTALLIZATION: generally absent;AROMA: intense and aromatic;TASTE: strong and persistent with bitter rear-taste;USE: excellent with seasoned cheeses;PRODUCTION PERIOD: June/July.
Chestnut Honey
COLOUR: amber, white in crystallized honey;CRYSTALLIZATION: with big and granulous crystals;AROMA: intense, of orange blossom;TASTE: of great aromatic intensity, characteristic;USE: in iced tea, in pastries but above all it’s suitable on ricotta and other fresh cheeses;PRODUCTION PERIOD: May.
Products
Orange HoneyINGREDIENTS: Italian honey 90%, 10% propolis and essential oil;Propolis has antibiotic, anti-infective, anesthetic, healing; also it has anti-inflammatory and immune-stimulating action (stimulates the body's defenses).
In healthy man is a good estimate of infectious diseases, especially those
Propolis Honey
INGREDIENTS: Italian honey 97%, aroma of coffee 3/%.
This is a line of product, very particular for taste and smell with great aroma of arabica coffee.
Good on Ice Cream and Dessert.
Coffee HoneyINGREDIENTS: Italian honey 84,5%,hazelnut paste 15% and cocoa 20%;It exalts the taste of hazelnut and cocoa with the natural properties of honey;A delicacy to spread at breakfast and at tea-break , it’s ideal to enrich sweets and ice-creams;It’s advisable for children because it’s tasty but healthy.
Chocolate Honeyaffecting the respiratory, digestive and urinary.
