Bottega Pistho
A honey unlike any other
Honeydew honey is an exception in the beekeeping world: it doesn't come from flower nectar but from honeydew, a sugary substance produced by small insects that feed on tree sap. Bees collect it from the leaves of oaks, poplars, firs, maples and lindens, transforming it into a mineral-rich honey with no equal.
It's the honey of woods, undergrowth and damp valleys of inland Italy. It's produced in summer, when weather conditions favour the accumulation of honeydew on leaves.
How to recognise it
Colour is the first clue: very dark amber, almost mahogany — very different from the golden yellow of nectar honeys. The nose reveals notes of wood, liquorice and toasted malt — typical aromas of the woodland where it originates. In the mouth it's less sweet than other honeys, with long persistence and a slightly balsamic finish.
An important technical detail: honeydew honey contains more mineral salts (iron, potassium, manganese) and antioxidants than floral honeys. That's why it's particularly appreciated by athletes and nutritionists.
How to use it in the kitchen
- On aged cheeses — the classic pairing: pecorino, gorgonzola, parmigiano, taleggio. The sweet-salty contrast is a gastronomic experience.
- In evening herbal tea — a spoonful replaces any sweetener and adds balsamic properties.
- In meat marinades — glazes game and roasts, creating a dark, aromatic crust.
- In plain yogurt — slow-release energy at breakfast, without glycaemic spikes.
Organic from the heart of Italy
Our bees are kept in protected areas, far from roads and conventional crops. No chemical treatments, cold extraction to preserve all nutritional properties. Certified organic IT BIO 006.