How to taste honey

How to taste the honey of Villa Campestri Olive Oil Resort

Honey is a natural food that has always been present in our diet, delicious on its own but also used as an ingredient in dishes, desserts or combined with cheese. Discover with us how to taste honey!

What is honey

Man has always consumed honey, a simple and natural food that is eaten without making any changes.

This extraordinary food is produced by bees using nectar and honeydew.

Nectar is a liquid rich in water that plants produce precisely to encourage pollination, thanks to its ability to attract insects. The pollen, being attached to their body, is transported from flower to flower.

Honeydew is a sugary substance, the sap produced by the plant that is assimilated by the insects that feed on it.

The main varieties of honey are also distinguished according to the method of production or extraction:

  • Honey comb;
  • Honey with honeycomb pieces or honeycomb sections in honey;
  • Drained honey;
  • Centrifuged honey;
  • Pressed honey;
  • Filtered honey;

What are the best Italian honeys?

Each honey represents the result of the combination of the multiple interactions between bees and the botanical varieties characteristic of a specific environment.

The particular vegetation in which the bees live, the flowers that bloom and the climate determine the production of different and always unique honeys, which contain all the characteristics of the environment in which it was created.

Since these combinations are unlimited, honeys can be really many. Here is a list of the best Italian honeys:

  • Chestnut honey;
  • Sunflower honey;
  • Citrus honey;
  • Acacia’s honey;
  • Honey from sulla;
  • Linden honey;
  • Clover honey
  • Ecucalyptus honey;
  • Strawberry tree honey;
  • Coriander honey;
  • Forest honeydew.

The honey tasting

If you want to understand how to taste honey you have to refer to the tasting methodology defined by Michel Gonnet in the mid-seventies.

The National Register of Experts in Sensory Honey Analysis also refers to the Gonnet methodology and theorizes the correct procedure for tasting honey:

  1. 30 g of honey in a 150 ml ballon glass:
  2. Honey is observed (visual examination);
  3. The honey is distributed on the surface of the ballon with the help of a plastic teaspoon and is then smelled (olfactory examination);
  4. It is brought to the mouth, in the amount of about 2 grams, by means of the same spoon. The aspects of aroma, taste and persistence (olfactory-gustatory examination) and subsequently the consistency (tactile examination) are examined.

When you taste more varieties of honey it is advisable to restore the olfactory-gustatory sensitivity by eating a slightly acidic and astringent apple slice or drinking a sip of water.

If you want to know all the secrets of this incredible food and find out how to taste honey, we are waiting for you at Villa Campestri Olive Oil Resort where our honey tasting course will reveal you every secret!

Quick Booking

  • Data di Arrivo:

  • Notti:

  • Camere:

  • Adulti:

  • Bambini:

The Milky Way in Mugello

Milk is a “complete food” loved by young and old. A precious white nectar that becomes even more beneficial for health if of high quality. If you too are a lover of this white drink, discover with us the famous Milk Way in Mugello!

Discover a Mugello village: San Piero a Sieve

Mugello is an area rich in numerous medieval villages of incredible charm. Come with us to discover San Piero a Sieve!

Foliage in Tuscany: Discover Autumn in the Most Beautiful Woods

When autumn arrives, the forest changes color and nature creates spectacular landscapes in which it becomes magical to immerse yourself. It is the Foliage phenomenon that in Tuscany offers truly unique emotions. Experience the Foliage in Tuscany and discover autumn walking in the most beautiful woods.

Why does Tuscan bread have no salt?

Bread throughout Italy is a fundamental food, always present on the table at lunch and dinner. But each region has its own specialties, discover with us the characteristics of Tuscan bread and why it is without salt.

Potatoes Tortello: from poor dish to symbol of Mugello

The potato tortello is a dish that is part of the Mugello culinary tradition. Originally born as a poor dish, today it is a real gastronomic specialty made in numerous variations by Tuscan chefs. Discover with us the characteristics of the potato tortello of Mugello!

Black Cabbage mini-pie with cream of beans: Villa Campestri Olive Oil Resort Recipes

The Villa Campestri Olive Oil Resort Blog opens a new space dedicated to the recipes of chef Roberto Zanieri. Every last Thursday of the month we will present one of his delicious recipes, easy to prepare and inspired by the good tradition of Tuscany. Today we begin with “Cabbage mini-pie with cream of beans”.

Visit Mugello: what to see and what to do

Mugello is a beautiful Tuscan land where Villa Campestri stands, a land rich in traditions, history and nature. We want to lead you to discover the most beautiful villages in this area to visit the churches and the parish churches that are absolutely not to be missed. Here’s what to see and what to do […]

Tripe and Lampredotto: What they are and how to cook them

Tripe and Lampredotto are two very special Italian culinary specialties as they come from bovine offal. Both are part of the Tuscan gastronomic tradition but Lampredotto, a true institution, is the master in Florence. Let’s see together what Tripe and Lampredotto are and what are the best recipes for cooking them.