Millefiori honey is produced in the central areas of Sicily, from flowers of Sulla, Cardo, Aneto, Achillea. It is the raw and spontaneous result of the natural work of the bees that forage on the different flowers, without subsequent mixing.
The flowering period is long and covers the month of June up to the middle of July.
The honey produced is very aromatic and has an intense flavor, characterized by the strong presence of dill and yarrow flowers. The color is medium dark from liquid, which becomes amber with crystallization.

Produced in the uncultivated and spontaneous fields of the hills of central Sicily.

Organoleptic characteristics

• Flowering period: June /
• Physical state: Spontaneous crystallization. It has a fine and creamy crystallization
• Color: In the liquid state it is straw yellow, crystallized tends to be lighter
• Odor: aromatic characteristic of the genus from the ensemble of flowers of sulla, thistle and umbellifers various
• Taste: Normally sweet, moderately acidic

Nutritional information

• Energy: Kj 1375/Kcal 324
• Fats: 0g (saturates 0g)
• Carbohydrates: 80,3g (sugars0g)
• Protein: 0,6g
• Salt: 0g