Honey. Sticky, perfumed, gloriously sweet honey.
Cultivation is an ancient craft which probably began some 8,000 years ago. In ancient Egypt honey was used to sweeten biscuits and cakes. Honey was also an important food for appeasing the gods for many cultures. Honey appears too in many Ancient Roman recipes, as well as being cited in Mayan, Chinese and countless other ancient cultures.
Honey is important too in a number of religions; in Hinduism honey is one of the fivc elixirs of immortality, in Judism honey is the symbol for the New Year, for Madhu Purnima, a Buddhist holiday celebrated in Thailand and India, honey is given to the monks to remember kind act of a monkey bringing life-saving honey to Buddha when he was out in the wilderness.
Honey flavours vary according to the nectar source. Our bees will be feeding from the nectar found in the flowers of acacia trees; a pale honey low in sucrose and high in fructose. It is recommended for cleansing the liver, conditioning the intestines and is beneficial for the respiratory system. And of course, like all honeys, there are multiple anti-bacterial properties.
Acacia honey is often used in sweetening drinks as it does this without changing the flavour of the beverage, and is an excellent choice in cooking too as it easily mixes into batters and liquids and leaves no after taste.
We have no doubt that in the near future you will see some amazing dishes being created in the kitchen of L’Olivaia, under the attentive guidance of Luigi Incrocci, where the star role will be played by our very own homegrown acacia honey! Yum!
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