Italian sainfoin honey in a liquid state is very light-coloured, almost white, and when it crystallizes it becomes a compact, white paste. It has a very mild flavour with pleasant plant notes. Children especially appreciate this honey precisely because of this delicate aroma.
The apis mellifera sicula populated Sicily for thousands of years and then was abandoned in the 1970's when Sicilian beekeepers began importing bees from northern Italy. It became almost extinct in those years and was only saved due to the research and studies by a student of Pietro Genduso, Carlo Amodeo, who is still the only beekeeper of the purebred queen apis mellifera sicula and a member of the national register.
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 and reactivity of the apis mellifera sicula allow the production of unique single-flora honeys, some of which are made in the middle of winter. The first honey made in the year is from the Japanese medlar, which is foraged between November and January. This is followed by the almond tree which blossoms in February, and then the asphodel, French honeysuckle, citrus trees, giant fennel and thistle.
Summer honeys are made from dill weed, astragalus nebrodensis, thyme, eucalyptus, honeydew and chestnuts, followed by carob honey in the autumn.