Millefiori Honey

The Petrilli company is located in Irpinia land, the cultivation has about 9000 olive trees in the Ufita Valley, mainly the Ravece variety that characterises these places, and it is here that: Millefiori Honey is produced

Millefiori Honey

It is produced in its own beehives located in Flumeri, the varieties differ depending on the harvest period. Honey is a natural product made by bees thanks to the nectar collected from flowers and the honeydew that comes from plant sap. It is the forager bees that collect the precious nectars and store them in their honey sac. Once back at the honeycomb, the nectar is passed from one bee to another, and with each exchange it is enriched. It is then deposited in a cell and, by fanning their wings, the bees evaporate the excess water. It is then transformed and combined by the bees with other substances, stored and left to mature in the honeycomb cells.

What nectar is:

The nectar, is a sugary aqueous solution produced by nectar-bearing plants. Â The composition of nectars varies depending on the plant. It contains sugars, water, mineral salts, organic acids and enzymes. The main sugars are glucose and sucrose. We speak of millefiori honey when it is a honey produced from multiple types of flowers, whereas when it comes from a single floral species it is called single-flower (monofloral) honey. Characteristics and properties: Honey is a great remedy for the classic seasonal ailments, those linked to the first cold spells and dropping temperatures. The World Health Organization recognises its effectiveness against coughs, colds and sore throats. It is a natural antibacterial. It is a valuable source of energy, useful for those who practise sports and for children, as well as for pregnant women, convalescents and the elderly. It stimulates the intestines and the digestive system, and is also appreciated for liver detoxification and for improving circulation. Millefiori honey is an excellent alternative to refined sugar, as a sweetener. Eaten at breakfast on rusks or a plain shortcrust biscuit, it makes for a great start to the day. In the kitchen it has countless uses in both sweet and savoury recipes. Just think of how it pairs with cheeses on a nice appetiser board, with ricotta, and how it is a key ingredient for cakes and biscuits, not to mention honey croissants and main courses such as ribs or for glazing salmon.