Just like fine wine, Italian honey has centuries of tradition behind it. There are more than 300 types of honey on the market in Italy with different colours and flavours depending on the plants from which the bees draw nectar. The most common is millefiori honey, but there are also numerous varieties of mono-floral honey.

How to choose? Among the most widely used in Italian cooking is acacia honey, which has a delicate taste and is the most suitable if you do not want to cover other flavours. Lime honey, very sweet and aromatic, is great for desserts. Chestnut honey and strawberry tree honey, on the other hand, are rather bitter and go well with main courses of meat, charcuterie boards and cheeses.