Here at Laghello di Amina, we lovingly raise our bees in complete freedom, in an untouched, separate area.
We do not put them under excessive stress to produce and their honey rests for two months in barrels before being put into jars and left to decant naturally through sedimentation.
All our honeys are completely natural and unfiltered, meaning that they contain royal jelly, propolis, pollen and possible residual wax from the combs. That is why they are much richer in nutrients than industrial honeys and keep all their health benefits intact.
Wildflower honey is a veritable treasure chest of flavour and colours and will allow you to sample Framura, a place that flourishes with plant life. We make two types: spring wildflower and summer wildflower honey. The first is lighter and more delicate, with acacia, heather, rosemary and dandelion. The second contains chestnut, linden, chicory and jasmine.
Heather honey – in other words, the ancient flavour of Ligurian forests – is the first honey of spring and is perfect both on bread, as well as in drinks to add some sweetness. With its unmistakable red colour and the faint taste of liquorice, it goes amazingly with goat cheese.
Acacia honey, as bright as the evenings that lead up to the summer solstice, is delicate, light and transparent. Children love it because of its vanilla flavour and it is the perfect sweetener as it is composed mostly of fructose.
Chestnut honey is made with a fruit that is very near and dear to Ligurian cuisine. It is versatile and can be spread on bread, as well as added to herbal teas or to cook meat and pasta with herbs. It has a slightly bitter flavour that changes depending on altitude and thus the presence of tannins in the trees themselves. We make two different types – one is sweeter, made at 800m above sea level, while the stronger one is made here in Framura.
Honeydew is the only kind of honey to not come from flower pollen, but rather the sap of plants. It is harvested at the end of August and at that point it is a dark honey, just like the winter that the bees are already preparing for. It is extremely rich in mineral salts, revitalizing and is not very sweet.
Much richer than dried pollen, it is usually found in health food stores and contains amino acids and protein, live bacteria and vitamins A, C, E, PP and H.
It features a sweet and pleasant taste of flowers and is easy to use in cooking: it can be used to season salads and fish, can be added to shakes and juices, as well as yoghurt and even ice-cream, as a nutritious and original garnish.
We only harvest blackberry, chestnut and heather pollen, which are the most pleasant to the human palate.