Astragalus honey from Palermo
Slow Food Foundation protected area.
- Harvesting season: Summer
- Net Weight 300
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Astragalus Nebrodensis honey is a rare honey, it’s of high mountain about 1800 meters. It has a pleasant taste and reinforcing properties, it is good to sweeten herbal teas, milk, tea and cakes.
In the liquid state is almost colorless, if it is pure, that is has not been polluted by higher percentages of pollen of other flowers, does not crystallize. It’s not true that all bees are yellow and black. There are also dark bees, and the Apis mellifera siculais just one example.
This autochthonous breed has populated Sicily for millenniums, even though bee keeping has been progressively abandoned since the 70’s, almost risking the complete extinction of this bee. This extinction has been avoided thanks to Carlo Amodeo of Termini Irnerese, the only keeper today of purebred Apis mellifera sicula.
It’s a very docile breed, so much so that masks are not required to extract the honey. It’s also very productive.
Different definitions of honey have been provided over the centuries: Nectar of the gods, sweetness from the heavens, celestial dew... The fact is that honey is a dynamic food that is always good, energetic, easy to digest, nutritious, detoxifying and excellent for those with liver problems.
The honey from the Ape Nera Sicula is extracted by centrifugal force, does not undergo any heat treatments (which would inevitably damage the honey’s integrity), is extracted from beehives that have not been treated with chemicals, rather with completely natural products (thymol, menthol), and consequently experiences the natural process of crystallization (a physical phenomenon because honey is a supersaturated solution of simple sugars, which tend to stabilize by solidifying at cold temperatures).
Very few honey varieties are always liquid in nature (for example acacia, some chestnuts and the astragalus nebrodensis).
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