Honey

Il miele di lavanda viene prodotto nelle colline della Gallura su pascoli naturali. Concorre alla produzione di questo miele in maniera importante la lavanda selvatica, un piccolo arbusto tipico della flora gallurese, molto aromatico. Questo miele è totalmente diverso dal miele prodotto dalla lavanda coltivata e si distingue dagli altri mieli per il suo alto contenuto di fruttosio che gli consente di cristallizzare molto tardivamente mantenendo per lungo tempo la sua fase liquida. Questa pianta cresce su terreni molto aridi e produce un miele di altissima qualità come attestano i vari riconoscimenti da esso ricevuti.

Il miele millefiori viene prodotto in Gallura su pascoli naturali dove è praticamente inesistente l'insediamento di qualsiasi forma di agricoltura intensiva, inquinamento proveniente da industrie, strade altamente trafficate e addirittura minima la presenza di insediamenti umani. Concorrono alla produzione di questo miele in maniera importante la lavanda selvatica, l’asfodelo, l’erica, il cardo, il trifoglio selvatico, il cisto.

Il nostro miele viene prodotto nelle colline della Gallura su pascoli naturali dove è praticamente inesistente l'insediamento di qualsiasi forma di agricoltura intensiva, inquinamento proveniente da industrie, strade altamente trafficate e addirittura minima la presenza di insediamenti umani. Concorrono alla produzione di questo miele in maniera importante la lavanda selvatica, l’asfodelo, l’erica, il cardo, il trifoglio selvatico, il cisto.

Raw thistle honey from Sardinia, unpasteurized and 100% natural, harvested in the unspoiled pastures of the island. Light amber in color with an intense aroma, it offers a bold, persistent flavor with floral and slightly bitter notes. Perfect by the spoon, paired with cheese, or to enhance teas and desserts. 250g jar. Handcrafted by MieleggIando.

Our wildflower honey is produced in Gallura on natural pastures where there is practically no establishment of any form of intensive agriculture, no pollution from industries, no highly trafficked roads and even minimal human settlements. Wild lavender, asphodel, heather, thistle, wild clover, and cistus all play an important role in the production of this honey. These blossoms develop in the springtime, with a variable prevalence depending on the season, and therefore our millefiori honey has variable colors, starting from a golden yellow to a more amber color. The smell is delicate, slightly fruity of wax. The taste is sweet and the aroma is fine and floral.

Thistle honey is produced in the hills of Gallura on natural pastures. The production of this honey is significantly contributed by the various species of wild thistle present in our territory. These blooms occur in late spring and often, in case of late rains, also at the beginning of summer. For this reason, the honey has a high density and a strong flavor typical of this flowering. It is the most distinctive honey among Sardinian honeys, highly appreciated by customers looking for a honey with a characteristic and unmistakable taste.

It is one of the most ancient and typical products of the island's gastronomy, Abbamele is obtained from the prolonged cooking of the honeycomb containing honey and pollen with the addition of orange or lemon peels. It has always been used in the local cooking to flavor first courses and dishes or to make sweets.

Bitter strawberry tree honey is produced in autumn during the flowering of the plant of the same name. This honey is particularly prized because bees are reluctant to forage the strawberry tree flower, but since there are no other blooms during this period in Gallura, the bees are forced to use it. This results in a honey with a bitter taste, traditionally used as a remedy for coughs, to induce sleep, and as an energy food. This honey crystallizes immediately after extraction, so it is only sold in its crystallized state. Its color is light beige. The aroma is aromatic and reminiscent of walnuts. The flavor is strong and pleasantly bitter.

The organic strawberry tree honey is a honey with incredible curative qualities comparable to those of the famous Manuka honey, it also has a unique taste that has made it appreciated and sought after all over the world, compared to all other Italian honeys strawberry tree honey is the one that boasts more scientific studies due to its high polyphenolic potential.

Wild thistles are typical plants of the summer landscape of Sardinia, when the rains of January and February are generous, they develop proud and strong in all rural areas. the beautiful flower with bright colors or candid conceals a secret, for centuries it has been used instead of animal rennet for the production of particular local cheeses, the plant is also edible and is collected to be preserved in oil. Cardoon honey has an amber color, with more or less light shades; when it crystallizes its color turns into much lighter tones, Cardo honey is one of the most characteristic honeys of Sardinia.

It is the honey with the most important production on the island (and one of the most appreciated). The plant is native to Australia and was transplanted to Sardinia at the beginning of the century for land reclamation. Native to the family of myrtles, the plant reaches even 25 meters in height and blooms at the beginning of summer, producing an important amount of nectar and pollen much appreciated by bees, Eucalyptus honey has an amber color with shades more or less dark sometimes there may be a slight honeydew; crystallizes quickly and compact.

Asphodel is a wild plant commonly found in rural and rugged areas of Sardinia. With great effort, the beekeepers of Terrantiga move the bees during late spring when the rains allow its beautiful, pure white star-shaped flowers to produce a delicate and refined nectar. In large concentrations, it appears as a white blanket covering the meadows in spring, and its subtle and delicate fragrance evokes feelings of great calm and freedom in those who visit these places.

Known by the name 'Abba e mele,' 'Saba di mele,' or more commonly 'honey must,' it is a condiment whose origins are lost in the mists of time. Terrantiga’s honey strictly maintains its ties to the past, using the same recipe passed down through generations of the Caboni family, while employing modern production methods and the finest raw materials

The eucalyptus honey is an intense and balsamic honey, excellent for breakfast, with a rich woodland aroma and a caramel-like taste.

The eucalyptus honey is an intense and balsamic honey, excellent for breakfast, with a rich woodland aroma and a caramel-like taste.

One of the honeys that represents the natural diversity of Sardinia is the wildflower honey from the Mediterranean maquis, a unique product that reflects the wide variety of blooms in the island's mountainous areas. The resulting blend is a combination of rich and spicy aromas, reflecting the diversity of the local flora.

The Insula thistle honey is produced in the hills of Gallura on natural pastures. The various species of wild thistle present in our territory significantly contribute to the production of this honey. It has a very strong flavor and a dark yellow color. Usage: suitable for all uses, recommended for the preparation of traditional Sardinian desserts.

The Insula lavender honey is produced in the hills of Gallura on natural pastures. Wild lavender, a small aromatic shrub typical of Gallura’s flora, plays an important role in the production of this honey. It has a very delicate flavor and a light, luminescent yellow color.

The Insula eucalyptus honey is produced in the flat and coastal areas of Gallura. The various species of eucalyptus, which bloom both in spring and summer in our territory, play an important role in the production of this honey. It has a strong and intense flavor, universally recognized, and is widely used for its beneficial properties. The color is light caramel.

The thistle honey from Antica Apistica Gallurese is produced in the hills of Gallura on natural pastures. Various species of wild thistle present in the region play a key role in its production. These blooms occur in late spring and, often, at the beginning of summer in case of late rains. For this reason, the honey has a high density and a strong flavor typical of this blossom. It is a honey with a very bold taste, characterized by a dark yellow color.

The wildflower honey from Antica Apistica Gallurese is produced in Gallura on natural pastures. Key contributors to its production include wild lavender, asphodel, heather, thistle, wild clover, and rockrose. These blooms primarily occur in the springtime, with variable prevalence depending on the season's conditions, which is why the wildflower honey exhibits varying colors, ranging from golden yellow to a more amber hue. The scent is delicate, slightly fruity with hints of wax. The taste is sweet, and the aroma is fine and floral.

Millefiori honey with a sweet and enveloping flavor, featuring floral and fruity notes, releases the typical aromas of various harvesting seasons. The addition of summer black truffle, with its characteristic delicate fragrance, gives it a unique and spicy aftertaste.

Millefiori honey with a sweet and enveloping flavor, featuring floral and fruity notes, releases the typical aromas of various harvesting seasons. The addition of white truffle, with its characteristic delicate fragrance, gives it a unique and spicy aftertaste.

Abatzu from Amenti Apicoltura is a traditional Sardinian decoction made from honey and pollen, prepared through a long process lasting 8 to 12 hours. This delicacy from central Sardinia has been preserved and passed down through generations, especially in the island’s inland areas, representing one of the timeless culinary products of Sardinian culture. The decoction has a dark color, tending to black with coppery reflections. Its taste is intense, with a slightly bitter aftertaste from the pollen, while the aroma is floral, with aromatic and fruity notes. Abatzu pairs perfectly with aged cheeses, fresh ricotta, and can be used to fill dry biscuits. In Sardinian culinary tradition, it is a key ingredient in the preparation of the typical dessert su pabassinu, and is also excellent with ice cream.

Amenti Apicoltura’s Eucalyptus Honey is produced during the summer in the plains of Campidano, where the flowering provides bees with a vital source of nutrition when other blooms are scarce. This honey ranges in color from light to dark amber, with warm reflections. Its taste is intense and balsamic, mildly sweet, while the aroma releases balsamic and woody notes, with hints reminiscent of licorice and aromatic herbs. It pairs perfectly with aged cheeses such as Pecorino Sardo, Parmesan, or Grana, as well as blue cheeses like Gorgonzola. It is also ideal with grilled meats, roasts, and glazed ribs, and works wonderfully for sweetening balsamic herbal teas, or enhancing breakfasts with yogurt and dried fruits, spiced cakes, and rustic cookies.

Amenti Apicoltura’s asphodel honey is a rare and refined product, made from the nectar of the Asphodelus microcarpus flowers, a wild plant that colors the landscapes of central Sardinia in soft white and pink during spring. Its light, almost pearly or straw-yellow color is matched by a sweet yet harmonious taste, with delicate vanilla and floral notes that do not overpower other flavors. The aroma is equally subtle, fresh, slightly herbal, and never intrusive. Thanks to its lightness and refinement, this honey pairs perfectly with fresh cheeses like sheep ricotta, burrata, or stracciatella, but it is also ideal at breakfast with Greek yogurt, toasted bread, biscuits, or rusks. It is an excellent ingredient for main dishes, both meat-based—such as rabbit cacciatore, turkey, chicken, or baked fish—and vegetarian, like omelets, vegetable flans, or grilled and stuffed zucchini.

Amenti Apicoltura’s Chestnut Honey is produced during the summer in the inland areas of Sardinia, in Tonara, at an altitude of about 1000 meters. Collected in the island’s forests, in cool and lush areas, this honey has a strong and decisive character and is highly appreciated for its robust, slightly bitter, and persistent flavor, ideal for those who enjoy intense, less sweet tastes. Chestnut honey ranges in color from light to deep golden, with amber tones. Its taste is intense and firm, less sweet than other honeys, with a slightly bitter aftertaste and woody, balsamic notes. The aroma is floral, with elegant aromatic and fruity hints. It pairs perfectly with cheeses such as Taleggio, Gorgonzola, and other blue cheeses, as well as main courses like game, roasts, braised dishes, beef or lamb fillets. It is also excellent with nuts, rustic cakes, structured red wines, and smooth spirits.

Amenti Apicoltura’s Thistle Honey is produced in the pristine plains of Campidano in Oristano, where bees gather nectar from various wild thistle species growing in natural pastures. Flowering occurs from late spring to early summer, especially after late spring rains. This honey has a color ranging from dark yellow to deep amber, with warm and enveloping tones. Its taste is strong and aromatic, slightly bitter, with intense floral and vegetal notes, while the aroma is robust, floral, with hints of wild herbs and Mediterranean vegetation. It pairs particularly well with aged cheeses such as Fiore Sardo PDO and matured goat cheeses, but it is also perfect with bread topped with ricotta and nuts or crostini with lard for a rustic appetizer. Excellent with roasted pork, lamb, and grilled meats, it is also beautifully complemented by structured wines such as Cannonau or Vermentino.

Amenti Apicoltura’s Strawberry Tree Honey is produced in Austis at an altitude of about 750-800 meters, where bees gather nectar from strawberry tree flowers, typical of the mountainous and forested areas of Sardinia. It is a rare and precious honey, known for its unique and distinctive character, highly valued also for its beneficial properties. In liquid form, the honey has a dark amber color, enriched with reddish or greenish reflections that darken over time. When crystallized, it takes on a light hazelnut tone with a compact, velvety texture. The taste is intense, complex, and bitter, with herbal and balsamic nuances, while the aroma is strong and penetrating, with notes reminiscent of roasted coffee, licorice, and bitter herbs. It pairs particularly well with aged cheeses such as Pecorino, fresh or semi-aged goat cheeses. Excellent with simple desserts like fruit tarts, dry biscuits, and rustic cakes. Perfect with roasted turkey and chicken, as well as delicate meats.

MIELE SARDO DI TRIFOGLIO GR. 250 - MIELEGGIANDO

MIELE SARDO ZENZERELLO GR. 250 - MIELEGGIANDO

Raw thistle honey from Sardinia, unpasteurized and 100% natural, harvested in the unspoiled pastures of the island. Light amber in color with an intense aroma, it offers a bold, persistent flavor with floral and slightly bitter notes. Perfect by the spoon, paired with cheese, or to enhance teas and desserts. 1kg jar. Handcrafted by MieleggIando.

Sardinian asphodel honey, a natural treasure made in Sardinia, crafted with respect for tradition and local biodiversity. This artisan honey, light in color and delicate in taste, comes from the nectar of wild asphodel flowers that bloom across the Sardinian countryside in spring.

From the heart of Sardinia comes a rare and precious honey: Mare e Oro Thistle Honey, 100% natural and artisanal. Harvested in summer from wild thistle blossoms, it stands out for its intense aroma, bold and slightly bitter flavor, and persistent floral notes. Perfect to enjoy by the spoonful, paired with aged cheeses, or in gourmet combinations. 250g jar.