Here we are again to talk about some of the topics that we’ll discuss during our weekly talk, on friday. Today we talk about a tasty and precious delicacy that has been part of our breakfast: the “Apematta BIO” honey, a certified biological honey that comes from the beehives of our hills and our hinterland.
“Apematta BIO” honey directly from the honeycomb
Our guests know well that our “Apematta BIO” honey is served in our breakfast buffet, directly from the honeycomb that is built by the bees, for theri winter supplies. The honey drips naturally from the honeycomb, and it becomes an excellent energizer and sweetener for all our customers.
Matteo Nicoletti di Miele Apematta told us that honey from the honeycomb and, in general the one put up for sale, is the one that the honeybees produce more in comparison to their needs of nutrition. Honeybees are not fed with sugars, but honey itself. It’s an essential element for the cultivations that are Biological certified.
The honey from the honeycomb keeps the organoleptic characteristics, and the proper original and nutritional proprietes that are part of this food.
Honey extraction and respect toward the honeybees in every step
Matteo Nicoletti explained to us how he does this job with great passion and respect toward the first natural element, and more important, the honeybees.
Speaking of the honeycombs that are much loved by our customers, for example, he said that the cells built by the bees, once filled up with honey, are closed with an operculum. Then the honeybees are let out from the honeycomb in the most gentle way, with a tool called “bee escape”.
“There are many ways to make the honeybees come out from the honeycomb: brushing, stunning with gas … in general these are quite stressful, and are no good for the bees. Apematta, with the bee escape, “changes” the honeybees track in a more natural way, and it does not let me go back to the honeycomb. Once at least four to eight honeybees are outside the honeycomb, this is free and ready to be taken to the hotel. The most beautiful honeycomb, especially speaking, is used for breakfast, while the others are used for honey extraction. Also in this process is done with the maximum respect for the raw material. The honey is taken from the cells with a process of centrifuge, that does not change its characteristic.”
The honey of our hills: a valuable brend
Matteo, through our talk “On the web shore”, will tell us about our honey and the specific time we’re talking about.
“Who did not, these days, smell the scent of locust trees? Is really from this tree’s flower that comes from the most loved and precious honey: acacia honey. The most acked honey, the one with a delicate taste that does not change at all the aliments is mixed with, even coffee. Last year the amount of this honey was quite low, due to the heavy rains of this month.”
We asked Matteo that if the lockdown and forced stop of working activities can be a good element for this season:
“If the pollution elements become less and less, in the destruction of mowings and hedges and lawns is stopped, and there are many flowers, for the honeybees there is more food. This means there is more production of honey and assume that yes, this season will be better and there will be more quantity of honey.”
We’re wondering what is the best honey that our land produces. Can you help us?
“Our hills, of the hinterland, produce wildflower honey. The mixes of limes, alfalfa, coriander, sunflowers, blackberry, typical of our region creates a honey with an original and aromatic taste. For sure an excellence.”
Thank you Matteo! Discover how much our land can create elements of quality, and know that there are many agencies that work in the tota respect of nature and raw material, which makes us very happy! At the next “talk!”