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The honey of the Lunigiana region is unequalled in Italy and is part of daily life in the Lunigiana: honey is a key ingredient in local recipes and alternative medicines and the wax is used for making candles. The almost complete lack of pollution in the area makes it a natural for apiculture, as does the sequenced flowering and precious vegetal essences in the area. These factors combine for a product that is qualitatively better than the natural averages.
THE PRODUCT
The DOP classification for Lunigiana honey is reserved for two types: acacia honey and chestnut honey.
The acacia honey of the Lunigiana remains clear and fluid for a long time, though at times it appears cloudy due to an incomplete crystallization process. It is light in colour, from almost colourless to a straw yellow. It has a light perfume, slightly fruity and similar to acacia flowers. It is decisively sweet with a very slight acidity. Its aroma is delicate, with hints of vanilla and it leaves no aftertaste.
The chestnut honey stays runny for a long time though at times it crystallizes late and incompletely. A dark amber with reddish tones, the honey has a strong, penetrating perfume. A persistent flavour with bitter components that vary according to the crop and an aftertaste that is similar to its smell.
GASTRONOMY
The honey should be kept in a cool dark place. It can be eaten straight out of the jar, spread on a slice of Tuscan bread, or used as an ingredient in sweet recipes. It is considered the best honey to give to children and is recommended to people with anemia and athletes.
THE PRODUCT
The DOP classification for Lunigiana honey is reserved for two types: acacia honey and chestnut honey.
The acacia honey of the Lunigiana remains clear and fluid for a long time, though at times it appears cloudy due to an incomplete crystallization process. It is light in colour, from almost colourless to a straw yellow. It has a light perfume, slightly fruity and similar to acacia flowers. It is decisively sweet with a very slight acidity. Its aroma is delicate, with hints of vanilla and it leaves no aftertaste.
The chestnut honey stays runny for a long time though at times it crystallizes late and incompletely. A dark amber with reddish tones, the honey has a strong, penetrating perfume. A persistent flavour with bitter components that vary according to the crop and an aftertaste that is similar to its smell.
GASTRONOMY
The honey should be kept in a cool dark place. It can be eaten straight out of the jar, spread on a slice of Tuscan bread, or used as an ingredient in sweet recipes. It is considered the best honey to give to children and is recommended to people with anemia and athletes.
