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Monoflora are honeys that derive mainly from the nectar of a single plant, with the organoleptic characteristics attributable to the indicated origin, to obtain them, the skill of the beekeeper is decisive, who must position the hives where the chosen blooms are abundant and not contemporary to others.
These are the most typical honeys, they have unique scents and aromas, they are the ones we are most familiar with, flavors that bring us back to the first honey tastings of our childhood. Each Monoflora has peculiarities and qualities that, if used in a specific way, are enhanced to the maximum and are able to bring benefits to the consumer.
Harvested in Modena plains.
Pale honey, with a characteristic scent, has a sweet, fresh flavor, reminiscent of mint and mountain herbs. Ideal in infusions or to be enjoyed by the spoon, especially in cold seasons. Also excellent for calming coughs and sore throats. Crystallizes a few months after harvesting.
Harvested between the plain and the hills of Modena.
Harvested between the plain and the hills of Modena.
Pale honey, limpid, with a delicate flavor, tends not to crystallize. Thanks to its characteristics it is perhaps the most versatile honey, excellent on slightly aged cheeses, in yogurt and in breakfasts, also perfect in teas, coffees and herbal teas. Crystallises rarely
Pale honey, limpid, with a delicate flavor, tends not to crystallize. Thanks to its characteristics it is perhaps the most versatile honey, excellent on slightly aged cheeses, in yogurt and in breakfasts, also perfect in teas, coffees and herbal teas. Crystallises rarely
Honey from Modena mountains.
It has a characteristic, intense, slightly bitter flavor, its dark color indicates a wealth of mineral salts. Perfect as a pairing with aged cheeses, especially Parmigiano Reggiano. It can be used to flavor coffee, chocolates, infusions and is also excellent in dough for pizza, bread, etc ...
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