Italian honey is known for its quality. The geographical position of Italy favors a wide range of flowers, creating the ideal conditions for a good quality product.
The most common type is millefiori that means a thousand flowers, which means that the bees go to different types of flowers.
There's a very particular honey typical from Sardinia called
bitter honey
It leaves a light bitter taste and is really so so tasteful. Using this honey in your recipes will give the right taste of sweet, with no exageration.
I was surprised whn I found in a website the Sardinian
abbamele
. This is a local and artesanian product done cooking the honey with very low gas. It is won-der-ful over a piece of milk sheep ricotta. Some agritourism here serve it as part of the
antipasto.
Original delicacies
The first time I saw honey served as antipasto it seemed strange for me. Now...I look for it! Other than abbamele or bitter honey over ricotta, you can put a small bol with bitter honey besides a plate with fresh vegetables ready to be eaten as roman lettuce leaves, pelled carrots cut in long pieces, tomatoes and other. People just have to dip the vegetble into the honey bowl and eat it. It is different idea that I assure you pleases all!
