Italian Honey Ivy

This exclusive honey is produced on the hills between Umbria and Lazio; an optimal area for the natural growth of this climbing plant. Bees work in territories absolutely free of air pollution. Ivy honey is characterized by a not too sweet, slightly herbaceous taste, with licorice and fresh resin aftertastes. It has a natural sweetening power which is why it is an excellent sugar substitute. Famous and appreciated for its ability to combat intestinal and urinary tract infections.

Manfredini Beekeeping was founded way back in 1922 thanks to Pio Manfredini, a true pioneer in terms of artisanal honey production and processing techniques. The story continues in the family from generation to generation, passing down secrets, passions and increasingly refining the absolutely artisanal manufacturing techniques. Respect for bees and the territory is the fundamental cornerstone of their production. The honey is processed using traditional techniques that fully respect the physical, chemical and organoleptic characteristics of the product. Such a reality certainly could not be missing among the most prized products of Emilia-Romagna.

Characteristics

Ivy honey has a light walnut color and a compact consistency. The perfume is floral, herbaceous, aromatic and vegetal with light hints of wax. The flavor is refreshing, not too sweet, with herbaceous aftertastes of liquorice and fresh resin.

Pairings

A particular honey for its freshness and aroma, which is why it should be paired with soft and not particularly mature cheeses. To be combined with products that are not too tasty so as not to have flavor contrasts, it is important that ivy honey is the most pronounced flavor in the dish. Also excellent on cooked vegetables, and essential for tea, coffee and milk, thanks to its strong sweetening power.

Store in a cool, dry place, away from light sources.