Sicilian Wildflower Honey

Sicilian Wildflower honey from “Le Bontà di Villa Dafne” is rich in minerals such as zinc, iron, copper, magnesium and manganese, antioxidants, vitamins A, C, biotin, folic acid and B vitamins. It is a food with a high energy content, excellent for those who are growing because it helps in the development of mental abilities and strengthens the immune system, but also for athletes, as a natural energizer.

At the table it is ideal with medium-aged cheeses or even more flavorful and slightly spicy ones such as our aged Canestrato del Monti Sicani or with semi-aged Caciocavallo Palermitano. Also ideal for breakfast spread on a slice of homemade bread, accompanied with a glass of fresh whole milk or with yogurt. Try it also in more particular combinations in the kitchen or simply with our fresh ricotta for a quick lunch out of the ordinary. With our Sicilian Wildflower honey you will be sure to buy a natural and Sicilian quality product. Buy now the Sicilian Millefiori honey from “Le Bontà di Villa Dafne” to have at home all the genuineness and taste of honey as if it were just picked.

Honey is an act of love between the bee and the flower, the result of thousands of years of coevolution between the plant and animal worlds. The Wildflower honey has a color that ranges from light straw yellow to amber, with shades from pale to strong, and a scent of flowers and fruit. The taste is sweet, with an enveloping and slightly acidic finish, typical of a millefiori honey. The Wildflower honey is distinguished from monofloral honeys because it does not come exclusively from a single botanical origin, but from a multitude of different blooms. In the Sicilian Wildflower honey from “Le Bontà di Villa Dafne” there will be nectar of thistle, sulla, asphodel, bramble, wild carrot, and an infinite number of cruciferous and aromatic essences typical of the Mediterranean scrub. An explosion and a concentrate of Sicilian biodiversity in a single jar.

Once produced by our bees, we go to the apiary, the honey supers are collected and taken to the honey extraction laboratory where the honey is extracted, with uncapping and subsequent centrifugation. The entire process is done cold and without any pasteurization. It is good to remember, by the way, that honey is a product that crystallizes naturally over time. Crystallization, in fact, is a natural process in which sugars pass from the liquid state to the solid state, and it is a sign that the honey is genuine and not subjected to pasteurization, or other industrial processes. Some types of honey, however, due to their composition, crystallize very slowly and do not tend to crystallize, while for others crystallization can be a faster process.