Which honey do I choose?

The various types of honey differ from each other in color, flavor, texture and "therapeutic" properties. These differences arise not only from the flower from which pollen is obtained, but also from the geographical area and the production season.
Knowing them will help you choose the honey that best suits your tastes and be able to take full advantage of its properties.

Most common types of honey: characteristics and properties

Acacia honey:among the most well-known and appreciated honeys, it is light in color - almost transparent - and has a sweet and delicate taste. It is ideal to use instead of sugar to sweeten drinks, especially coffee, tea and milk. It helps reduce stomach acidity.

Citrus honey:produced from bergamot, lemon, orange, cedar and mandarin flowers, it is a very fragrant honey that tends to crystallize quickly. In summer, mixed with iced tea, it is a great quenifying. It is thought to have relaxing properties.

Thistle honey:typical of Sardinia, Sicily and Calabria, it is a honey with an imperceptibly bitter and slightly astringent flavor. It tends to mitigate strong flavors, so it is perfect in combination with very seasoned cheeses. It is rich in vitamins, minerals and antioxidants.

Chestnut honey: ofparticularly liquid consistency, it is less sweet than other types of honey and has a bitter aftertaste. For this reason it is particularly suitable to accompany salty foods. Great with black bread, lard and nuts. It can help you beat sore throat and poor digestion.

Cherry honey:with a rather liquid texture and straw yellow color, cherry honey has an extremely pleasant flavor reminiscent of the taste of cherry,with aftertaste that refers to the flavor of bitter almond. It is rich in vitamins and minerals and is an excellent restorative. It has diuretic properties.

Strawberry honey : itis a rare honey,the period of production - late autumn - makes it difficult to harvest. It has a decidedly bitter, astringenttaste, and a very intense aroma. Ideal to accompany fatty or aged cheeses, it is perfect for coffee: the two bitter flavors go well together without one prevailing over the other.

Eucalyptushoney: amber in color, the taste is on average sweet and the scent intense. It is recommended to have it with mature cheeses such as Parmesan and pecorino cheese. Being antiseptic of the respiratory tract, it is widely used in the winter period to fight cough and colds.

Alpine honey : derived fromalpine flowers, it is a fairly rare honey as bees do not live easily in the mountain environment. Amber in color and fresh flavor, it isrecommended to fight colds and sore throats. Try it on toast with some mountain butter!

Sunflower honey : itis immediately distinguishable from other types of honey due to its intense yellow color, similar to that of egg yolk. It has a peculiar scent, vaguely reminiscent of straw; the taste is fruity. It is often used in the production of sweets.

Lavender honey:it has an unmistakable aroma reminiscent of the flower itself. With a sweet taste and a creamy texture it is indicated to sweeten teas and herbal teas. As well as the plant from which it derives, lavender honey also helps relieve stress and tension. Rich in iron and manganese, it is useful for those suffering from anemia.

Honeydewhoney: unlike other types of honey, honeydew does not come from flower nectar, but from sugar secretions present on forest plant species. Very rich in mineral salts,it has a strong and penetrating aroma, of spices. Not verysweet, the taste is characterized by hints of malt and caramelized sugar. Indicated in combination with cheeses.

Millefiori honey:it is made from pollen of different flowers and has a sweet and pleasant flavor. Excellent table honey, it is very versatile: you can enjoy it at breakfast spread on bread or rusks, you can use it to sweeten hot and cold drinks or to prepare homemade desserts.

Rhododendron honey:honey with a straw yellow color and a sweet and delicate taste. Harvested in uncontaminated mountain areas, it is a honey of high altitude among the rarest and most valuable,counted among the myetics Presidio Slow Food.

Honey of on: typically Italian in production, the honey of on has a soft, unaromatic and medium sweet flavor. Still little known to the general public, it is an excellent substitute for the most accredited honeys of acacia and citrus.

Dandelion honey :it is produced by "dandelions", which in early spring color the country meadows yellow. With a pungent smell, it is actually a honey with a sweet and fresh flavor. Ideal for sweetening herbal teas, it has diuretic, depurative and draining properties.

Tingle honey:light amber in liquid color, crystallizes in a few months becoming white or beige. It has a fresh and mentholatedflavor, normally sweet and very peristent. Ideal for sweetening tea and herbal teas, it helps relieve menstrual pain.