chestnut honey from salina

  • Chestnut honey from Nebrodi
  • The characteristics of this honey are its dark colour, intense fragrance and strong flavour with a bitter after-taste. It’s particularly rich in fructose and only crystallizes after a long period. It’s not true that all bees are yellow and black. There are also dark bees, and the Apis mellifera sicula is 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...


The apiaries on Salina Island are a true environmental paradise because the bees take advantage of the uncontaminated and highly diversified pastures home to citrus groves, eucalyptus trees and chestnut trees. Honey is the food substance produced by bees starting with flower nectar or secretions from live parts of plants, which the bees collect, transform, combine with their own substances and put in their honeycombs.

Pollen is the fertilizing element of the flowers and appears as a fine powder. It comes in many colours depending on the flower it comes from, ranging from whitish to pink, yellow, green, red and dark-brown.

Every single grain is a perfect and complete biological unit that contains everything necessary for life: Proteins, vitamins, sugars, 21 of the 23 known amino acids, fats, carbohydrates, enzymes, coenzymes, growth hormones and mineral salts. Sicilian honey is all fine-grained and has very distinct organoleptic properties and significant differences in intensity, which are the expression of this rugged and sunny region.

The extremely mild Sicilian climate allows the production of unique single-flora honeys, including chestnut honey in the summer.


The methods used to send off the bees from the honey supers don’t include the use of any chemical substances, rather is done by a portable blower.

The honey is extracted with a honey extractor using centrifugal force. The honey is purified in bag filters and then decanted in honey ripeners for at least 15 days. The honey is to be put into jars before crystallization begins as any heating process of the honey must be avoided.

The best storage is in a refrigerator at +4-5°C, as this temperature keeps the honey from ageing.

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