Wildflower honey

Classic and timeless goodness, the most common and widespread type on our tables is wildflower honey. Produced from the nectar of various species of flowers, it has different flavors and characteristics that also and above all depend on the place where it is produced.

Precisely because of this variety of pollen, multi-flower honey is more complete on a nutritional level than monofloral honeys. The same thing cannot be said for industrial honeys, which are often filtered from the pollen, for this reason it is recommended to choose raw honey that has not undergone any kind of processing.

Coming from the peaks of Monte Amiata, this artisanal honey is rich in minerals and antioxidants, a precious source of energy useful for counteracting seasonal allergies and improving the balance of the intestine and digestive system.

As a natural antibacterial it helps to appease coughs and is also excellent for nourishing skin and hair.

In the kitchen it is excellent if accompanied with cheeses and can be used to dress salads: try a mix of raw fennel, dried tomatoes, pine nuts, oranges, black olives, seasoned with a teaspoon of wildflower honey, pink salt and extra virgin olive oil. olive.

It can also be used on ice cream, yogurt and fruit salads.