The dictionary of honeys nomadic expands and enriches the eponymous print volume to guide you on a journey “from A to Z” into the world of honey, bees, and beekeeping, with terms, plants, curiosities, and insights on those who have preserved, enhanced, and disseminated this precious heritage.
Robinia pseudacacia, Fabaceae
It is mainly found in central and northern Italy and is the first abundant bloom of the season. It blooms under the signs of Taurus and Gemini, and with its delicate clusters of white flowers, it fills the spring skies with a delicate, tangy, and sweet fragrance. If the rain does not interfere and the bees are strong enough, it represents one of the most important harvests of the year.
Introduced to Europe from Virginia (USA) in 1601, it owes its name to Linnaeus, who named it Robinia in honor of Jean Robin, the court pharmacist and botanist of Henry IV, who first germinated it in the botanical garden of Paris.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it evokes delicate white flowers and vanilla. On the palate, it reveals an aftertaste that enhances the olfactory sensations, finishing with a fresh note of sweet almond. Light and clear in color, almost crystalline when pure, acacia honey is sweet, silky, and persistent.
Learn more about acacia honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
It is a characteristic of honey that is often perceived in contrast to sweetness. In reality, chemically, it contrasts with alkalinity. The pH of honey ranges from 3.5 to 4.5, depending on the variety, and is crucial for its preservation: the low pH is due to the presence of organic acids, such as gluconic acid and malic acid, which limit bacterial growth. In cooking, the acidity of honey is useful for marinating, “cold cooking,” and preserving foods.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Medicago sativa, Fabaceae
It is a perennial forage plant that can reach 1 meter in height. It blooms under the sign of Cancer, and its deep roots make it drought-resistant. The name originates from ancient Persia and it was introduced to Greece around 490 BC.
In Italy, it grows extensively in the Po Valley, particularly in areas dedicated to the production of Parmigiano Reggiano, as it is the main food for the cattle that produce the milk for the aged cheese.
The Po River marks the ideal boundary: to the north are corn crops that are not very productive for honey, while to the south lies the realm of alfalfa, a valuable food for bees, particularly digestible and essential for wintering.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it evokes freshly cut grass and wet hay. On the palate, the moderately sweet taste is reminiscent of grape must and cooked milk. Light in color, alfalfa honey is creamy, delicate, and very fine.
Learn more about alfalfa honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, vegetal hints and notes of cinchona and rhubarb emerge; on the palate, the delicate sweetness and the fresh, minty finish harmonize the aromatic profile. Amber-colored, Alpine Flowers is a “meditation” honey that encapsulates the botanical richness of the Alps.
Learn more about Alpine Flowers honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Honey Ambassadors
It is a cultural association that supports and promotes the knowledge of beekeeping, honey, and other hive products. The association acts as a bridge between the world of production and that of consumption, translating the experience and values of beekeeping into tools for knowledge and cultural growth.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Carlo Amodeo and his team exemplify the virtuous art of Italian beekeeping, a living connection between biodiversity, territory, and tradition.
The Italian beekeeping tradition is renowned worldwide, with the most globally bred species being the Ligustica, Apis mellifera ligustica. This excellence is reflected in the production of high-quality monofloral honeys, made possible by Italy’s orography, climate, and rich flora, but above all by the passionate work of producers like Carlo Amodeo. He produces rare honeys such as carob, almond, and medlar, in addition to the more traditional orange, sulla, and eucalyptus, and is actively involved in the protection of the Sicilian black bee, a Slow Food presidium.
Besuschio Pastry Shop, Abbiategrasso, Milan
The history of the Besuschio pastry shop, active since 1845 in the historic center of Abbiategrasso, spans from Ambrogio to Emilio, Giulio, Attilio, and today Andrea. Located just a few steps from Milan, it is a temple of Italian and Milanese tradition that upholds the art of crafting sweets with skillful techniques and the highest quality raw materials.
Festivities are infused with tradition thanks to naturally leavened panettone and colomba, but there are also original taste challenges, such as leavened dough balanced between soft and crunchy, enriched with chestnuts from Val di Susa, candied lemon, Tahiti vanilla, and tonka bean. Macarons, pralines, chocolates, cremini, baked cakes, and single servings complete the long list of traditional sweets, among which the pan meino stands out, a breakfast specialty to be dipped in cold liquid cream.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
It is the place and the collection of hives that make up a station, and it can be nomadic or stationary.
Generally, it is the result of research and attempts to identify the most comfortable places for bees and the most favorable for crops.
The number of hives in an apiary varies from 5 to 50, and their arrangement depends on the available space and the needs of the bees. To facilitate re-entry into the hives, apiaries can be circular or arranged in a zig-zag pattern, so that the entrances are not aligned and are easier to recognize.
Observing an apiary, the colors of the fronts of the individual hives immediately stand out: they are true painted codes, essential for the bees, who use them along with the shape of the hive and the polarized light of the sun to remember the exact position of their hive, with tones easily perceived by the bees, from yellow to orange, up to green and ultraviolet blue.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
It is a set of practices that, through the use of bee products, provide benefits and sometimes support the healing of diseases, physical stress, or signs of aging. The topic is controversial and debated between those who consider medicine only as practice and scientific research and those who recognize the benefits of natural products.
Regarding honey, there is an encyclopedic bibliography that also includes pollen, propolis – which contains numerous antibiotic substances -, royal jelly, beeswax, and apitherapy with venom for rheumatic or joint problems.
Moreover, honey remains an immediate remedy for minor seasonal ailments, confirming some basis of folk pharmacopoeia.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it evokes the scent of apple cider and apple blossoms, with vegetal and musky notes. On the palate, it opens with floral and vegetal tones with hints of thistle and boiled artichoke. Hazel-colored with gray-green reflections, apple honey is rare and delicate.
Learn more about apple honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Malus domestica, Rosaceae
It is a small deciduous tree reaching 5-12 m in height, with a dense crown and pentamerous symmetry flowers (with five petals), white-pink in color, and a shallow root system. Some ancient varieties are present in Tolstoy’s legendary orchard at Yasnaya Polyana. The apple tree blooms under the sign of Taurus. Its genome, consisting of 13 billion nucleotides, has been completely sequenced by 85 scientists coordinated by the Edmund Mach Foundation of San Michele all’Adige.
The apple is the symbolic fruit of Val di Non, the largest valley in Trentino. Since the 19th century, it has been at the center of the local economy, and today the consortium, which brings together over 5,000 producing families, is the largest Italian producer of apples – with 300,000 tons annually (equal to 15% of national production and 5% of European production) – protected by the Protected Designation of Origin (PDO).
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, almond and citrus aromas blend with a slight note of lychee. On the palate, it is soft and velvety, with a slightly tart finish reminiscent of candied quince and almond milk. Light in color and almost transparent, asphodel honey is characterized by a fine sweetness and delicate floral aromas.
Learn more about asphodel honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
This refers to the bees’ ability to cluster around the queen in an attempt to kill her. This occurs when there is an intruding queen in the hive or when new queens are born without an adequate pheromone profile. More often, however, this behavior is a highly effective offensive tool: if a strong or large insect approaches the entrance too closely, a group of bees will pounce on it, creating a true “ball” of bees. This frantic movement generates heat and can cause the intruder’s death by suffocation or thermal stress. With these behaviors, bees can astonish even the most experienced beekeepers and veterans of the blooms.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, a fresh grapefruit aroma emerges. On the palate, the taste evokes raspberry and strawberry, offering a sweet and original experience. Light in color, with varying shades and characteristics depending on the production area, bastard indigo honey is delicate and fruity.
Learn more about bastard indigo honey in the Mieli Thun online shop.
It is a natural behavior of worker bees. In the summer months, up to 5,000-10,000 individuals cling to the hive entrance, forming chains that sometimes cover the entire hive: this has a thermoregulatory function and makes the internal environment of the colony more breathable, where the nurse bees tend to the larvae and newly born bees.
In spring, this behavior signals the start of swarming, while during the rest of the season it may indicate a break in the harvest or, more often, a hive full of freshly collected honey.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
It is the group of bees that make up a family: queen, workers, and drones. In Germanic languages, a beautiful term is used that means people; in Italian, a populated family corresponds to a large colony and perfectly expresses the idea of a supportive community.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
It is an inert, stable material essential for the life of a colony, produced by young bees through the wax glands located on the underside of the abdominal rings.
The combs built with the wax form the skeleton of the hive’s super-organism: they contain honey and pollen, serve as a nursery for the larvae, as a communication and defense system thanks to the protective crevices, provide thermal and physical insulation, seal, and act as a bridge connecting various elements of the hive. Physical properties: workable at 35 °C, melting point at 63 °C, begins to lose natural color at 85 °C, specific weight 0.960-0.970 kg/L.
In beekeeping, virgin wax is defined as that obtained from capping wax, which represents the wax of the new year.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Sirani Pastry Shop, via Elba 16, Brescia
Nerio Beghi, known as Sirani, conceals exceptional creativity: every ten years, he completely revolutionizes his store, with the quality of raw materials remaining a constant.
The new direction of the Sirani pastry shop moves away from mini pastries and single servings to return to large formats: generous cakes to be cut on the spot, perfect leavened goods, and uncompromising traditional desserts. On the walls of the pastry shop’s inner courtyard, murals appear depicting bees happily flying over large red poppies, perfect ambassadors of the magic of honey.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Honey is consumed at breakfast in many cultures. In the North, it is commonly spread on bread with butter, while throughout the Middle East and the Maghreb, it is paired with extra virgin olive oil.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
This occurs when the queen stops or significantly slows down egg-laying. It happens at three main
times:
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Ceratonia siliqua, Fabaceae
It is a tree 5-10 m tall, dioecious (there are male and female individuals), typical of the Mediterranean maritime areas. In ancient times, its seeds were used to weigh gems and precious stones, giving rise to the word “carat” (ct), a unit of measurement used in gemology equivalent to 0.2 g.
It blooms under the sign of Scorpio, and its fruits, called carob beans or pods, are large (10-20 cm), thick, and leathery: initially pale green, they turn dark brown when fully ripe, with the sugary pulp hardening over time.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it evokes fresh leather, goat milk butter, caramel, aromatic mountain hay, and licorice. On the palate, aromas of hazelnut flour emerge, with a persistent aftertaste of salted caramel and carob pod. It can be used in the dough for tagliatelle with chestnut or spelt flour, to candy orange peels, in sweet or savory preparations with coffee and dark chocolate, or raw on a chickpea or cannellini bean cream.
In Italy, it is a very rare honey and represents an important ingredient in the traditional pastry of the South.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Daucus carota, Apiaceae
It is a biennial plant that develops a large taproot, where it stores sugars. Wild carrot prefers rocky and dry soils and is very common as a weed. It blooms under the sign of Gemini, and its fruit yields an essential oil used in cosmetics.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Ratanà Restaurant, Milan
Cesare Battisti has created an oasis of peace, relaxation, and great cuisine in the heart of Milan. His philosophy is a celebration of joy and fine Lombard cuisine: generous, sincere, and based on the quality of ingredients. Everything starts from simplicity and respect for raw materials, resulting in dishes that eliminate the unnecessary and enhance the perfection and richness of the ingredient.
The informal yet refined setting provides the backdrop for a menu that ranges from Milanese tradition—such as mondeghili in parchment and an unforgettable risotto with ossobuco—to evergreen dishes like Fassona beef carpaccio with balsamic vinegar sauce and Lodigiano cheese, and Fassona beef tartare with bagna càuda sauce and crispy vegetables. The desserts are entrusted to the flair and creativity of Luca De Santi, one of the fulfilled promises of high Italian pastry.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it evokes roasted dried fruits and apricot jam. On the palate, the taste recalls drupes with hints of almond and plum, finishing with a pleasant richness and an almost pungent finish. With an intense yellow color and orange reflections, cherry honey combines sweetness and character.
Learn more about cherry honey in the Mieli Thun online shop.
Castanea sativa, Fagaceae
It is a tree widespread throughout Italy, belonging to the Fagaceae family, which grows in hilly and mountainous environments and prefers fresh, deep soils rich in organic matter. It can reach a height of 20-30 meters and is a very long-lived tree: it can live for more than a thousand years.
It blooms under the sign of Cancer, and the flowers have a male part shaped like a small light yellow tassel and a female part at the base, shaped like an envelope. Although it is predominantly wind-pollinated, bees collect large quantities of pollen and nectar from its flowers. The name derives from the Greek ‘castana,’ a city in Thessaly from which, according to many sources, it originates.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it blends aromas of dried chamomile, animal and tannic notes. On the palate, the taste is slightly bitter with hints of wood, tobacco, carob, and cocoa. Amber in color and rich in minerals, chestnut honey is intense and complex.
Learn more about chestnut honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
It is the biological polymer that enabled the structural evolution of insects and arthropods. It functions as a protective and supporting monocoque, to which all the animal’s functional organs are attached. Light, strong, and versatile, it can be considered a natural carbon fiber avant la lettre.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
It is a perennial, bushy shrub that can reach up to 4 meters in height. It prefers moist soils and grows in lowland and mountain forests, near rivers or swamps. The branches, flexible yet equipped with sharp thorns, make it easily recognizable. The flowers are very small and bright yellow, while the fruits, which are edible, resemble dried apples and, once roasted and ground, can be used as a coffee substitute. According to tradition, this plant was used to weave the crown of thorns for Jesus.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Trifolium, Fabaceae
It is an herbaceous plant that does not exceed 30 cm, very resistant to cold. It prefers clay soils but adapts to almost all types of soil, as long as they are not too wet, where it grows very quickly in about 15 days. It is the symbol of Ireland and Saint Patrick, the island’s evangelizer, and Saint Columbanus, a promoter of Christianization in Europe. Its three leaves have also symbolized the Trinity in Catholic tradition.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it reveals vegetal and floral notes. On the palate, freshness and sweetness combine in a harmonious and lingering taste. White in color, sometimes milky, clover honey is versatile and balanced.
Learn more about clover honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
In cocktails, honey can serve as a sweetener and a binder for aromatic notes.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Coriandrum sativum, Apiaceae
It is an annual herb with upright stems, compound leaves, white flowers, and aromatic seeds that do not survive in waterlogged soils.
The name derives from the Latin coriandrum, “bug”, referring to the unpleasant odor emitted by immature fruits. It blooms under the sign of Gemini, and in Italy, the most interesting harvest comes from crops in Romagna, Marche, and Abruzzo. It belongs to the same family as oregano, celery, and
fennel.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, intense aromas reminiscent of gingerbread and gomasio fade into subtle smoky notes. On the palate, the taste balances sweetness and savoriness with a persistent citrus finish. Orange in color, coriander honey is aromatic and original.
Learn more about coriander honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Caffé Sicilia, Noto
Corrado Assenza, a great master of Italian pastry, is a reference point for those who value local traditions, the work of farmers and small local producers, and the poetry of ancient gestures. His work combines this connection with Sicily with creative innovation, expressing contemporary art
in pastry.
He was the first to break the boundary between sweet and savory, advocating the primacy of honey over sugar. As he himself says: “In Sicily, there are two ways to practice the pastry trade: the honey way and the sugar way. The honey pastry chef does not use sugar because it is a tyrant.” His is an exegesis of the ingredient, a firm believer in the raw material and its respect. The candied caper with orange honey and his mielarò remain living symbols of the relationship between the plant and animal worlds, with honey becoming the point of connection.
A breeder, biologist, writer, and English scholar, Eva Crane (London, June 12, 1912 – Slough, September 6, 2007) is considered one of the world’s leading authorities in the field of beekeeping. For 35 years, she was the director of the International Bee Research Association, visiting over 60 countries to collect data and deepen the understanding of bees and their management. She published more than 180 works, including essays, articles, and books, such as: Honey: A Comprehensive Survey (1975), A Book of Honey (1980), The Archaeology of Beekeeping (1983), and Bees and Beekeeping: Science, Practice and World Resources (1990). Her research has significantly contributed to the dissemination of scientific knowledge about bees and honey production.
Honey is a supersaturated solution of sugars: the concentration of the solute exceeds that of equilibrium, making the solution inherently unstable. All honeys crystallize, but at different rates. The speed depends on the sugar composition, humidity, and storage temperature. Specifically: the higher the glucose, the faster the crystallization; the ratio between glucose and fructose and between glucose and water affects the process; low temperatures (around 14°C), slow movement, and the presence of condensation nuclei, such as pollen particles, promote fine, creamy, and rapid crystallizations.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Taraxacum officinale, Asteraceae
It is a perennial herbaceous plant with rosette leaves, a taproot, and characteristic yellow flower heads on hollow stems. The seeds form the typical fluffy globes commonly known as dandelion clocks. Dandelion seeds arrived in America aboard the Mayflower in 1620, brought by the first 102 settlers who valued their medicinal and nutritional properties.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it releases notes of sulfur, vinegar, wet hay, and roots. On the palate, it reveals a sweetness with vanilla nuances and a hint of chamomile. With its intense yellow color, dandelion honey surprises with the contrast between its pungent aroma and sweet taste.
Learn more about dandelion honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
The queen bee is the heart of the colony, mother to all the bees. When succession is necessary, the elder queen leaves the hive in a swarm with a retinue of bees, providing the new regent with the best possible conditions: honey-filled combs, a ready nest, and numerous subjects.
The queen makes a single nuptial flight, during which thousands of drones compete to mate with her. This flight is sufficient to fill her spermatheca, from which she will draw for her entire life (about three years) to fertilize eggs and give life to millions of bees.
Additionally, through hormone production, the queen influences the behavior of the entire colony.
Despite the term “monarchy,” life in the hive is democratic: the worker bees protect the queen as long as they perceive her vitality; when this wanes, they build new, larger, and perpendicular royal cells, lay eggs fed solely with royal jelly, and give rise to new queens. In the end, only the strongest will succeed in continuing the extraordinary life cycle that makes the hive a superorganism.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
It is an amorphous polysaccharide, with a gelatinous consistency and water-soluble, found in honeydew. It is a carbohydrate that is poorly digestible by bees and can cause digestive disorders, especially during overwintering.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
These are essential enzymes in the digestive processes of bees, responsible for the hydrolysis of sugars. The diastase index is an important parameter for assessing the freshness of honey, defined according to the Schade scale:
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Bees possess an incredible sense of orientation that can sometimes fail. After a long flight with a rich load of nectar, tired foragers may mistake the entrance to their own hive. This phenomenon is more frequent when the hives in an apiary are aligned without environmental reference points in front of the entrances. In such cases, in a row of 40 hives, the outer colonies may receive so many stray foragers that they cannot contain them all, while the central hives risk becoming depopulated and failing to harvest. A drift of 2% is considered normal, but in extreme cases, it can reach up to 60%. To reduce drift, even just a few trees or branches between the hives can suffice, although generally, it is preferred to arrange the hives in a ring, polygonal, or zig-zag pattern, and to color the entrances as an additional orientation signal.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
They are proteins that facilitate chemical reactions. In honey, they are added by bees during the digestion of nectar or honeydew. Many properties of honey derive from these enzymes, such as glucose oxidase, which is partly responsible for its antibacterial activity.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
In Italy, the most common species is Eucalyptus camaldulensis, which can reach a height of 20 meters with a straight trunk and spongy bark in reddish, gray, green, and white tones. It blooms under the sign of Cancer. Often planted near the coasts, it withstands soil salinity and drought well, but suffers from the cold: the winter north winds can freeze the leaves, turning them yellow-reddish, becoming a clear signal for beekeepers. Near the sea, in summer, the plant is exposed to brackish effluvia due to the east winds, which give the honey a slight saltiness that tells of the salty Mediterranean wind.
Although native to Australia, the name “camaldulensis” derives from Francesco Ricciardi, Count of Camaldoli.
In recent years, Italian eucalyptus trees have been affected by the Australian parasite Glycaspis brimblecombei, which has significantly reduced honey production.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, the olfactory complexity ranges from animal, smoky, and sweet notes. On the palate, the taste balances sweetness and savoriness, with slightly spicy traits. Amber or light hazelnut in color, eucalyptus honey surprises with its strong personality.
Learn more about eucalyptus honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
El Bulli, Roses, Spain
Ferran Adrià, in his establishment in Roses, in the bay of Montjoi in Catalonia, has made history in the world of dining. A revolutionary and creative innovator, he introduced new techniques and concepts to contemporary cuisine: from the siphon to the use of alginates capable of supporting foams, spherifications, and changes in the state of matter. Among the many Italian products featured in his long sequences of small gastronomic masterpieces, alongside Parmigiano Reggiano and traditional balsamic vinegar from Modena, were also Mieli Thun honeys.
White Fir (Abies alba) and Norway Spruce (Picea abies)
These are large trees with persistent needle-like leaves, typical of mountain forests. They do not have showy flowers and do not produce nectar, but can give rise to fir monofloral honey. The wood of Picea abies, particularly from the Paneveggio forest in the area of the “Magnificent Community of Fiemme,” was used to build Stradivari violins.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, the aroma evokes the forest, barley candy, and candied citrus peels. On the palate, the taste is balanced and deep, with notes of malt and animal sensations. Fir honeydew honey with characteristic petrol green reflections, Fir does not come from flower nectar, but from the sugary substances that insects deposit on leaves and branches.
Learn more about fir honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, the aroma of spices, ripe fruit, vin santo, and licorice tells the richness of the Italian undergrowth. On the palate, the taste, ranging from carob, rhubarb, and green tomato jam, finishes with a cooked cane sugar aftertaste. Intense and aromatic, forest honeydew is rich in minerals and crystallizes slowly.
Learn more about forest honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Vittorio Fusari left an indelible mark on Lombard gastronomy. Inspired by Lake Iseo, his birthplace and first love, he crafted a cuisine that highlighted lake fish and seasonal ingredients.
His constant search for small producers of excellence gave rise to iconic dishes like the potato puff pastry with Brescia caviar: a potato wrapped in pastry, served with sour cream and caviar fresh from the oven.
His career began at Volto d’Iseo in 1981 and later took him to Al Pont de Ferr in Milan, a landmark of Lombard cuisine set in the romantic and timeless setting of the Navigli. He was a great admirer of honeys and, in particular, honey vinegar.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Gino Fabbri is an icon of Italian pastry, an inspiration for anyone choosing a career in the world of sweets. Throughout his career, he has received numerous accolades, including the first prize for the “Jubilee Cake of 2000.” In 2015, he led the Italian team at the Coupe du Monde de la Pâtisserie, winning the gold medal and bringing the title back to Italy after 18 years. He has also served as president of the Accademia Maestri Pasticcieri, the association that brings together the best Italian pastry chefs.
His work demonstrates that traditional pastry is an untouchable heritage of Italian gastronomic culture. He uses sulla honey, or other delicate honeys, to prepare his famous madeleines and the soft sponge cake used as the base for the Fresh Summer Cake.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
It is a dense spherical cluster of bees that forms in the hive during winter when the outside temperature drops below 10 °C. The bees move slowly in circular vortices from the outside to the inside: when they reach the center, they move their thoracic muscles without flapping their wings, burning the sugars from the honey and producing heat.
The temperature at the center of the glomere, where the queen is located, never drops below 25 °C, even if the outside temperature reaches -20 °C.
The glomere protects the queen and the colony during the coldest months and is an example of an evolved cooperative system.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
It is the most widespread organic compound in nature, both free and in polymer form. C₆H₁₂O₆: the sugar of honey, the cells of all living beings, and human blood. Its molecular structure explains why, over the course of evolution, nature has chosen it as the basic unit to provide energy and form to living beings.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Bottega-Enoteca ParlaComeMangi
Guido Porrati stands out as an Italian icon of curiosity and gastronomic expertise. Small family-run businesses serve as the bridge between production and the final customer, representing the main advocates of the honey renaissance. In this context, his Bottega-Enoteca ParlaComeMangi, in Rapallo, is a modern and innovative store in its offerings, yet deeply rooted in tradition. The professionalism that distinguishes the best businesses here translates into two fundamental missions: to promptly inform customers and to give voice and income to small agricultural enterprises.
In genetics, a haploid individual has a limited chromosomal set: it possesses only 1N chromosomes, whereas a diploid organism has 2N. Drones, the male bees, are born from unfertilized eggs and therefore do not have the genetic material of a father.
Fun fact: all drones do not have a father, but they have a grandfather and can only produce female offspring or male grandchildren, that is, worker bees and queens, never male sons. These characteristics have very interesting evolutionary and behavioral implications.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
It is a shrub typical of the Mediterranean region that prefers cool, acidic, and slightly moist soils. It blooms under the sign of Aries, and the flowers form pyramidal clusters of white or pink. The name derives from the Greek ereíkein, meaning to break, referring to the fragility of the branches. The roots of the heather are used to make fine pipe bowls.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it releases aromas of caramel, coffee, chamomile, and spices. On the palate, it is moderately sweet and persistent, balancing notes of toffee and tamarind with a slightly bitter finish. Dark amber in color with red or orange hues, heather honey is generous and complex.
Learn more about heather honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Heinz Beck, the three-Michelin-star chef of La Pergola restaurant at the Hotel Rome Cavalieri, expresses his love for Italy in every dish with precision, passion, dedication, and attention to detail. His cuisine starts with the finest ingredients and combines Mediterranean tradition with Oriental influences.
Each dish is the result of meticulous study, where the balance of flavors, creativity, and rigor coexist harmoniously. Among his most famous dishes, the carbonara-filled fagottelli are a gourmet reinterpretation of a classic Roman dish.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
of plants, or from substances secreted by sucking insects present on living parts of plants. Bees collect, transform, and combine these elements with their own substances, deposit them in the honeycombs, dehydrate them, store them, and let them mature.
The term “honey” derives from the Hittite melit, indicating that honey was known in Asia Minor as early as the 2nd millennium BC. The earliest traces of honey collection date back to the 6th millennium BC and relate to primitive
beehives.
In Egypt, honey was a precious food: it was produced following the blooms along the banks of the Nile, and jars of honey were placed next to mummies to ensure nourishment in the afterlife. At the end of the 19th century, Egyptologist Theodore Davis discovered a 3,300-year-old jar of honey, intact and edible.
In ancient times, honey was widely used: in bread dough and marinades by the Babylonians, who also regulated it in the laws of the Code of Hammurabi; by the Greeks and Romans, in wine, beer, and mead; and in Indian Ayurvedic culture, where 3,000 years ago it was already considered healing, aphrodisiac, thirst-quenching, and purifying.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
It is obtained through the slow oxidation of mead exposed to air in oak barrels. The ingredients are simple – alpine spring water and honey – and the process is codified and promoted by an independent working group called Amici Acidi, which has established three production conditions:
derive from the honey used.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Hedera helix, Araliaceae
It is a perennial, climbing vine plant with small green flowers grouped in a simple globular umbel that tilts downward forming a corymb. It prefers cool, shady soils. The alpha-hederin contained in the leaves can be used as an antispasmodic.
In ancient times, ivy was associated with Bacchus, as it was believed to help counteract the effects of alcohol.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it releases vegetal fragrances with pungent notes of cinnamon and green spices. On the palate, it is sweet, with aftertastes of toasted, caramel, toffee, and herbaceous notes, and a slightly peppery finish. The vegetal fragrances evoke roots, conifer leaves, licorice, moss, and notes of noble molds. The initial taste is reminiscent of mushrooms, tempered by sweetness and herbaceous aromas, with a dry finish that recalls cinnamon and fresh resin.
The fine crystallization gives it a surprisingly smooth creaminess. It can be used at the end of cooking on vegetable soups and instead of other sweeteners in gingerbread, to “wet” the anchovy in the filling of fried zucchini flowers, or combined with walnuts and blue cheese for fresh pasta ravioli.
Ivy honey is produced between September and October and appears gray with green iridescences. It has a very high glucose concentration that causes very rapid crystallization, often still within the honeycomb. Therefore, harvesting requires perfect timing to extract the honey from the cells.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it releases notes of lavender, spices, jasmine, and honeysuckle. On the palate, it is characterized by fresh and delicate hints of chamomile. With a mother-of-pearl color, lavender honey reflects the essence of Mediterranean flowers.
Learn more about lavender honey in the Mieli Thun online shop.
On the nose, it recalls the scent of exotic fruits not yet ripe. On the palate, the freshness of the zest emerges with an almost sparkling finish that evokes the candied peel of citrus fruits. Light in color and velvety, lemon honey balances sweetness and acidity.
Learn more about lemon honey in the Mieli Thun online shop.
Tilia, Tiliaceae
In Italy, two main species are found: Tilia cordata and Tilia platyphyllos. Both have sturdy trunks and broad canopies, are long-lived and undemanding species that thrive in various soil types and sun exposures.
The father of the famous naturalist Carl von Linné chose the family surname based on the Swedish word lind, meaning linden.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it reveals complex aromas of flowers, spices, and resin. On the palate, minty and citrus notes conclude in a balsamic balance. White in color with golden reflections, linden honey is aromatic and persistent.
Learn more about linden honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Restaurant Il Portico, Appiano Gentile (CO)
Paolo Lopriore is an outsider in haute cuisine who has been pursuing a personal, concrete, and original path for years. He has revolutionized the concept of meals and conviviality by designing an interactive menu where dishes can be composed and adjusted according to personal tastes.
In his restaurant, each course is accompanied by various sauces and condiments – for instance, one can choose whether to have almond sauce or roasted apricots on the pike-perch, or whether to add cinnamon, mascarpone, or grape must on the pear cooked in white wine – while lake fish takes center stage, demonstrating how raw materials, when handled delicately, can reach sublime levels.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, you can detect leather, caramel, hay, and licorice. On the palate, it combines toffee and hints of coffee in a warm and lingering taste. With an intense color, marruca honey is bold and surprising.
Learn more about marruca honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
It is the first alcoholic beverage produced by man, simple in its ingredients but complex in its care. Mead is a registered trademark of Mieli Thun: the first version, marketed in July 2017, included only 1,800 bottles, marking a style and a new interpretation of the ancient mead recipe. The first experiments with water and honey began in September 2001, thanks also to the support of the oenologist Mario Pojer.
To obtain good mead, however, it is necessary to balance honey and fermentation, transitioning from alcohol to the bacterial transformation that leads to honey vinegar. From Mieli Thun’s research, three versions are born, all made with water from the alpine spring of Val Nambrone, in Trentino. The proportion is about one-third honey and two-thirds water: thus, the yeasts, initially dormant due to the sugary density, rapidly ferment the simple sugars of the honey and transform them into alcohol.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
It is the scientific discipline that studies the pollen present in honey to identify its botanical origin. By analyzing the indestructible structure of pollen, it is indeed possible to determine the botanical varieties and the geographical origin of the plants from which bees have collected nectar or honeydew.
This information has allowed the creation of national pollen maps and the definition of characterization sheets for Italian honeys. The latter were developed by cross-referencing 15 years of chemical-physical, palynological, and organoleptic analyses, codified by CREA – Bologna headquarters, research unit for Apiculture and Sericulture.
The most authoritative historical laboratory in Italy is Piana Research and Consulting, located in Castel San Pietro Terme (Bologna).
It is the chromatic and botanical map of honeys created by Mieli Thun. It includes cards that help to better understand honey: allowing you to observe, smell, taste, and analyze the colors, reflections, and botanical characteristics of each variety, up to the history of the plant from which it originates and the main and accompanying pollens.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
It is a true “honey monolith,” designed to showcase 18 varieties of fragrances, aromas, flavors, and intensities. It is a kit created to experiment, refine tasting skills, compare, and recognize different honeys. The Mielimania collection includes monofloral honeys, rare, intense, and aromatic nectar crus, housed within a box reminiscent of a tray of chocolates.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
They are small animals belonging to the class of arachnids and can be found virtually everywhere on the planet. Among the most feared in beekeeping are Acarapis woodi and, especially, Varroa destructor. The latter, originating from Asia, has caused the greatest losses in recent decades. Present in almost all honeybee colonies worldwide, the varroa has managed to adapt to the body and brood of honeybees, causing direct damage by inflicting wounds on the bees’ bodies and transmitting numerous viral diseases from bee to bee and hive to hive. Eradicating it is extremely difficult: beekeepers control it through specific breeding practices or acaricidal or repellent substances, treatments that have effectively made the bee dependent on humans, depriving it of its destiny as a wild animal.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Pomireau Restaurant, Seregno (MB)
Giancarlo Morelli is an eclectic and creative chef, capable of leaving his stylistic mark from the gourmet restaurant to the quality trattoria.
The journey through his cuisine begins at Pomireau in Seregno, a Michelin-starred restaurant located in an ancient courtyard in the province of Monza and Brianza. Here, the dishes are born from Lombard tradition, enriched with Peruvian influences and spicy touches that combine elegance and inventiveness.
Embracing the challenge of convivial cuisine, Morelli created Bulk Mixology Food&Bar, an urban oasis in the heart of Milan, in the Chinatown area, where he demonstrates how the quality of the ingredient is enough to provide pleasure without the need for artifices.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
It gathers professionals capable of evaluating honey both in terms of quality and botanical origin. Thanks to this register, beekeepers can submit their honey for reliable evaluations and analyses.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Restaurant Il Luogo di Aimo e Nadia, Milan
Alessandro Negrini and Fabio Pisani, two Michelin-starred chefs, offer avant-garde Mediterranean cuisine characterized by research, simplicity, and the utmost recognizability of flavors. Heirs of the great Italian culinary masters Aimo and Nadia Moroni, they combine their expertise to interpret Italian gastronomic excellence: their obsessive attention to raw materials and in-depth study of cooking techniques allow them to preserve the purity of flavors intact.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Reale Restaurant, Castel di Sangro (AQ)
Niko Romito, an innovative outsider chef with clear ideas, earned three Michelin stars in just seven years, turning Abruzzo into a gourmet destination.
His cuisine is essential, clean, acidic, and instinctive, capable of engaging with essences, infusions, broths, extracts, and concentrations, representing one of the most interesting gastronomic research paths in Italy. Near his restaurant, on the crest of a hill, are several Mieli Thun beehives producing a unique honey, an expression of the Abruzzo woods and mountains.
Andrea Paternoster conducted a two-day workshop to teach the students of Niko Formazione how to use, taste, and cook with honey. Today, the workshop continues with passion thanks to his daughter Francesca.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, the aroma is delicate and fruity. On the palate, the sweet and fruity taste balances citrus and floral notes in a harmonious and refreshing equilibrium. Bright and fragrant, orange honey encapsulates the essence of orange blossom flowers.
Learn more about orange honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Citrus spp., Rutaceae
It is an ancient hybrid between pomelo and mandarin, now cultivated as an independent species for centuries. It belongs to the Rutaceae family and blooms under the signs of Taurus and Aries. The flower, also known as orange blossom or neroli, is white or pinkish in color and has an intense fragrance.
Originally from China, it arrived in Europe thanks to the Portuguese in the 14th century along the Silk Road, and today it is mainly found in Southern Italy, in Calabria and Sicily.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Giacomo Petrarca was born and raised in Amelia, among the hills of lower Umbria, where he learned that the olive tree and the cold winter north wind are a valuable measure for understanding things and the world.
He currently lives in Milan, where he conducts research at the Faculty of Philosophy at Vita-Salute San Raffaele University. For years, he has passionately pursued philosophy, the Torah, and beekeeping, alternating priorities according to the seasons.
Maria Lucia Piana is considered one of the world’s leading honey experts, author or co-author of 47 scientific publications and over 100 technical contributions.
After studying biology, she began working at Apicoltura Piana, where she specialized in honey analysis by setting up a laboratory for analytical product control within the company. In 1991, she left the company to pursue a freelance career but continued to work in the beekeeping sector through collaborations with research institutions, courses, and lessons aimed at beekeepers, with a particular focus on honey sensory analysis. From 2006 to 2009, she established the Apishare laboratory in partnership with Conapi; since 2009, she has continued the same activities with the company Piana Ricerca e Consulenza Srl.
It is the male sexual part of the flower, consisting of three haploid cells necessary for reproduction. Collected by bees in microgranules, this yellowish-brown powder is a complete and complex food with interesting organoleptic properties: it is extremely rich in proteins (up to 30%), amino acids (15-22%), lipids (10%), unsaturated fatty acids and sterols, carbohydrates (up to 50% in dry state), sugars (up to 10%), water (up to 20%), vitamins (C, A, B, pantothenic acid, folic acid) as well as enzymes, hormones, mineral salts (iron, calcium, magnesium, potassium, and zinc) and flavonoids. Present in trace amounts in honey, it allows for the identification of its botanical and geographical origin through melissopalynology. In monofloral honeys, in addition to the main pollen, there are accompanying pollens that indicate the vegetation of the area of origin.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
These are natural containers located on the tibia of the bees’ hind legs, equipped with curved hairs that hold the pollen pellets collected from flowers. They represent the beginning of the pollen collection system, which is gathered from the bees’ legs and body, mixed with small amounts of nectar to form stable clusters, transported to the hive, and deposited in clean cells, where it is pressed at the bottom and sealed with honey and propolis.
Pollen is not stored in large quantities like honey: when it is scarce, the queen may slow down egg-laying due to a lack of protein.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Brassica napus, Brassicaceae
It is an annual plant ranging from 0.3 to 1 m in height, with yellow or white flowers. Cultivated as an oilseed plant, it is used for oil production and, in recent decades, also in biofuels. It blooms under the sign of Pisces, and its flowering is staggered and can last over 40 days.
In 1979, the first steroid with plant hormone activity was isolated from Brassica napus.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, there are sulfurous scents of cooked cabbage and aged cow’s cheese rind. On the palate, sweet notes emerge with a fresh, almost mentholated finish, due to fine crystallization.
It can be used to complete a garlic aioli, in sauces based on sour yogurt, in the dough of cheese dumplings or with chives and a touch of nutmeg for a surprising ketchup for meat tartare.
It is one of the most widespread honeys in Europe, but in Italy, it remains a rarity.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Pizzeria Saporè, San Martino Buon Albergo (VR)
Renato Bosco is a master of baking and leavened products, nicknamed the “pizza researcher” for bringing an innovative vision to pizza by blending art, science, creativity, and experimentation in the service of natural yeast. His work, based on stone-ground flours, high-quality ingredients, and strictly natural yeast, has led to the creation of pizzas considered haute cuisine. Renato personally selects the best Italian products from small producers and respects seasonality to rediscover the authentic taste of food, even in the choice of toppings. His research has led to unprecedented creations such as bread mozzarella, pizza air, crunch, and double crunch. Always attentive to new trends, he now also focuses on quality sandwiches.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Rhododendron, Ericaceae
It is a shrub typical of the alpine landscape, standing 40-90 cm tall, with red flowers and green and reddish leaves on the underside. It prefers acidic soils and the cold climates of high altitudes. According to the Japanese floral language Hanakotoba, rhododendron flowers symbolize patience and modesty.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, the scent of white flowers, snow, and wild thyme concludes with notes of watermelon and musk. On the palate, the medium sweetness and vegetal hints finish with a touch of virgin wax. Light straw yellow in color, rhododendron honey is refined and precious.
Learn more about rhododendron honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Antico Forno Roscioli, Rome
Pierluigi Roscioli experiments with new ways of making bread, without forgetting ancient traditions, in his famous bakery on Via dei Coronari. Among his specialties: chestnut honey in the rye bread dough, orange honey in the panettone, and sulla honey in the Easter dove cake.
The bakery is a landmark in the capital, filling the streets around Campo de’ Fiori with the aroma of bread and crispy pizza.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Rosmarinus officinalis, Lamiaceae
It is a woody evergreen shrub, highly branched, with flowers 5 mm wide that range from violet-blue to pink or white. It blooms year-round in suitable climates and thrives in arid, dry, well-drained soils. The name derives from the Latin ros marinus, meaning “dew of the sea.”
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it is characterized by delicate aromas of freshly squeezed white grape skin, hints of cherry and apricot blossoms, and a slight marine note on the finish. On the palate, it is elegant and harmonious, with balanced sweetness, floral fragrances, subtle notes of beeswax, and a finish of peeled almonds.
It is ideal as a sweet component in salmoriglio, in feathered game and baked white meat preparations, but also sparingly brushed on a rib steak. It can also be used for prolonged marination of red meats.
Rosemary honey has historical roots: it was indeed appreciated by the ancient Romans who called it “Narbona honey.”
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Satureja montana, Lamiaceae
It is an aromatic shrub, about 30 cm tall, bushy and highly branched, with linear-lanceolate, leathery leaves edged with small cilia. The flowers have a white or pale pink corolla. It prefers rocky and arid mountain soils. Native to the Mediterranean and Western Asia, in ancient Rome it was
sought after for its supposed aphrodisiac properties.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it has a characteristic, medicinal scent reminiscent of Coccoina® and almond aromas. On the palate, it is intense and engaging, with a surprising finish that slightly recalls glue, consistent with the notes perceived on the nose. It is a honey of great character that pairs well with spicy risottos with eggplant or sweet legumes and sauces to serve with game meats. It can be used to flavor the steaming water of zucchini, potatoes, and cabbages and as a secret ingredient for bagna càuda. In Abruzzo, it is often called “thyme honey”: be careful not to confuse it.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Arbutus unedo, Ericaceae
It is an evergreen shrub or tree that rarely exceeds 10 m in height. The trunk has reddish, cracked bark while the crown is dense and rounded.
Flowers and ripe fruits can coexist on the plant: it blooms under the signs of Libra and Scorpio, and the flowers are greenish or white; the edible fruits, about 4 cm in size, range from yellow to bright red. The sap is rich in alkaloids and has a very bitter taste.
Legend has it that the strawberry tree was born from the blood of the giant Geryon, defeated by Hercules in his tenth labor.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, the aroma recalls roasted coffee, cocoa, rhubarb, and gentian. On the palate, a delicate sweetness accompanies more bitter and vegetal flavors. Hazelnut in color with gray-green hues, strawberry tree honey is rare and unforgettable.
Learn more about strawberry tree honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Hedysarum coronarium, Fabaceae
It is a forage plant that can reach a height of 60 cm, with leaves that have a hairy underside. The flowers, carmine red in color, develop in dense clusters. It prefers deep, eutrophic, and clayey soils and does not tolerate acidic or saline soils.
Its seeds are so tiny that 1,000 sulla seeds weigh just 5 g.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it releases floral and vegetal aromas of straw and dry grass. On the palate, the gentle taste evokes notes of green legumes and walnut husk. With a waxy white or ice color, sulla honey is fresh and Mediterranean.
Learn more about sulla honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
It is an herbaceous plant cultivated worldwide, both for oil production and ornamental purposes, adaptable to almost all types of soil. It blooms under the sign of Cancer.
Various varieties are used for seeds, which are utilized in confectionery, baking, or for direct consumption.
Sunflower oil contains a quantity of d-alpha-tocopherol (vitamin E) four times higher than that found in olive oil.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it combines scents of pollen, hay, pineapple, and passion fruit. On the palate, the fruity and fresh taste, with tangy notes and a star anise aftertaste, evokes almost tropical aromas. With an intense and bright yellow color, sunflower honey encapsulates great qualities.
Learn more about sunflower honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Teo Musso is an undisputed champion of innovation and the enhancement of raw materials. When Andrea Paternoster meets him, he is struck by his vision: to take beer out of the industrial realm, transforming it into culture and art. In Teo’s old house, a cupboard with more than 30 varieties of honey inspires the idea of honey beer. After some research, Erika and then Mielika superbly illustrate how honey can evolve from a simple source of sugars to a fundamental aromatic component.
Galactites tormentosa, Asteraceae
It is a spiny plant ranging from 20 to 100 cm in height, typical of the Mediterranean basin. It thrives in sandy, rocky, or uncultivated soils. It blooms under the sign of Taurus, and its flowers can be pink, lilac, or white. The term “thistle” encompasses many similar species. Among these, Onopordum acanthium is renowned as the symbol of Scotland.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, aromas of peat and cut bark conclude with unique notes of macerated flower stem. On the palate, the taste is moderately sweet and slightly astringent. Amber in color, thistle honey combines floral scents and vegetal nuances.
Learn more about thistle honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Thymus capitatus, Lamiaceae
It is a perennial woody shrub, about 40 cm tall, with pinkish flowers and small leaves rich in essential oils. It prefers poor, rocky soils in arid areas, such as the Iblei Mountains in Sicily. Widely used in cooking and phytotherapy, thyme was a symbol of courage in the Middle Ages: knights departing for the Crusades received scarves embroidered with a sprig of this plant as a wish for strength and protection during the long journey.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it releases aromas of flowers, herbs, pumpkin, and spices. On the palate, it combines sweetness and salty notes, with a characteristic mineral finish. Amber in color with beige or hazelnut hues, thyme honey is complex and aromatic.
Learn more about thyme honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the palate, the taste is complex, with notes of Muscat grape, unripe white peach, and, in the finish, a hint of fresh mushroom. Its aromatic richness also evokes the lychee fruit. Produced in May, the Tree of Heaven honey is aromatic and remains liquid for a long time. It has an intense golden yellow color with amber reflections.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Ailanthus altissima, Simaroubaceae
It is also called false sumac or ailanthus and belongs to the Simaroubaceae family. It grows very rapidly, reaching heights of about 15 m in 25 years, and it is precisely its rapid upward growth that gave rise to the name “Tree of Heaven.” It has an extraordinary ability to adapt to different soils and climates: it is found naturally from the Dolomites to Pantelleria, withstands heat, drought, alpine cold, and even the salinity of sea shores. The plant has fragrant and pungent leaves, while the flowers concentrate all the best of the plant to attract bees and promote pollination. Rubbing a new shoot feels like holding freshly popped popcorn.
It was introduced to Europe from China in 1770 to enable the reproduction of the silkworm Samia cynthia, whose larvae feed on its leaves.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Atto Restaurant, Florence
Vito Mollica, a Michelin-starred chef at Atto Restaurant in Florence, bases his cuisine on the excellence of the ingredient. As he likes to say: “you need to know the man behind the product.” His cooking celebrates the purest Mediterranean flavors, combining research and respect for raw materials, from traditional Cinta Senese cured meats to eggs from Livorno hens. Among the most appreciated dishes: cavatelli cacio e pepe with marinated red prawns and baby squid, and seared tuna on a cream of Rotonda beans and Lucanian ciambotta.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
Water is one of the most important nutrients for the colony: thousands of bees, with their tiny and industrious bodies, require constant sources of water. Water consumption increases when nectar gathering from flowers is scarce, and beekeepers often recognize a poor harvest from the effort of the worker bees to gather water.
Water is also used to regulate the hive’s temperature. Worker bees, upon returning from water sources, spread tiny droplets of water in the hive, and through the constant movement of their wings, they evaporate the liquid: in this way, the hive consumes thermal energy and lowers its temperature.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it evokes a sweet resin, almond extract, coconut, sunscreen, toffee candy, and carrot mustard. It has a penetrating aroma, like all honeys from the same production area, reminiscent of wildflower honey. On the palate, the taste is of salted milk, with a persistent complexity and an unexpected finish of celery and bitter almond.
It pairs with sweet spices and Sarawak black pepper and is ideal for glazing a duck breast. In doughs, it goes well with raisins and pine nuts. It can be used warm to dress bitter roots and sweet tubers steamed.
Wild carrot honey has not yet received the necessary scientific attention: there are no complete characterization sheets to precisely define its chemical-physical, organoleptic, and melissopalynological characteristics. For this reason, it is not included in the Thun honey collection.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)
On the nose, it releases floral and candied fruit aromas. On the palate, the medium sweetness taste alternates memories of fruit preserves and peach syrup in a unique aromatic mosaic. With a golden and lively color, the wildflower honey tells the story of the biodiversity of Italian landscapes.
Learn more about wildflower honey in the Mieli Thun online shop.
Taken from the Dictionary of Nomadic Honeys (Corraini Edizioni)