Orange honey

The plant was Born Asia and imported almost 3000 years ago by the Asian invaders. The flower is called “Zagara“ and it is the commonly used bridal bouquet
Aspect:
the organic orange honey initially wears  a wonderful golden colour, the crystallization takes about 2-3 months; after that time the colour changes  from white to ivory.
Taste and flavour:
Both taste and flavour are very impressive., very intense, reminding of orange flowers, fresh and sweet. As time goes by the taste changes to mature fruits like orange marmalades. Taste it alone, with coffee, cakes, ice cream or with bread, grilled meat.
The original Sardinian recipe: mixed with sebadas, scattered over roasted young pork (over the skin)

Thistle honey

The thistle’s plants is spread all over Sardinia and is one of the wild flowers of Sardinia, sometimes   used in ancient and traditional cooking.
Aspect:
Brown , with translucent green reflex, the crystallization is pretty fast and after that the colour remains similar to its fluid version.
Taste and flavour:
Strong and intense , the thistle organic honey holds a precious chest of various flavours, spices, flowers and leather scent in the same product; the thistle honey is perfect with intense cheese and pork belly, also used with the “lardo di colonnata”.
Original Sardinia recipe : with pecorino cheese , with sebadas, with fresh ricotta.

Organic Asphodel honey

The asphodel plant blooms with wonderful wild white flowers, covering the Sardinian lands like a snow carpet in the middle of the summer.
Aspect:
pure golden color
Taste and flavour:
The taste is very fresh, neither completely sweet, nor bitter, Asphodel honey presents an experience of fresh flowers and green grass, the finest honey in Italy, gives his best along with bread and herbal or green tea. Original Sardinia recipe : with oranges peels and almonds (S’aranzada’s)

Eucaliptus organic honey

The plant:
Originally from (by) Australia, the Eucaliptus camandulensis plants are  diffused all around Sardinia.
Aspect:
Brown and amber, after the crystallization the colour changes to ivory
Taste and flavour:
The intense flavour reminds fine mushrooms, the eucaliptus leaf and flowers and caramel, plus licorice scent; simply the best with milk in the morning, also with acid cheese, eucaliptus honey is the most used for throat
Original Sardinia recipe: in a spoon with some drops of lemon, with milk

Organic arbutus honey

The arbutus plant is diffused in all around the island, and is the core of the Mediterranea bush, a peculiar plant that fruits and blooms at the same time. The flower blooms in winter which makes the harvest of this honey very hard.
Aspect:
Brown after crystallization changes to ivory- almond.
Taste and flavour:
Extremely hard to find, being produced only during winter), the honey of arbutus is probably the most famous honey in the world, and the king of Sardinian honey, Cicerone and Virgilio mentioned it centuries ago! This honey is the extreme experience of organic natural honey , nothing this bitter tasting can be made by human artefacts, we call it the power of nature. Bitter and fresh it is the best cuisine honey, used with cheese and meat or chocolate cream, the arbutus honey is the best of the best. You either love it or hate it.
Original Sardinian recipe:
with pecorino cheese and sebadas, also with young pork, roasted.

The Mediterranean shrubland honey

Is a typical multiflower honey from the mountainous zones of Sardinia, where the spontaneous trees and flowers live in a natural contest free of humans buildings.
Erica arborea, Lavandula Stecca, Asphodel, Sardinian Cistum, Rosmary and thistles, give an original mix and always new taste.
The Mediterranean shrub honey, is typical and closer by Sardinia flowers, that can vary year by year.give origin to us to mix an always new and intriguer. This honey's peculiarity, the large variety of Sardinian wild flowers, makes its taste different year after year, depending on the flowers mix, given by weather changes, temperature and so on. The resulting mixture has no equal in richness and spicy taste, changing from lavender, balsamic or spicy. The nature plays a unique symphony year by year, gifting the honey with a new taste every time. A versatile honey to taste with seasonal dishes of the Italian cooking tradition.

A small cooking advice: the shrub honey is the favourite for cakes.
The “sapa di miele” (sardinian honey syrup):
The sapa is a delicious honey syrup known with the name of “abba e mele“, “saba e mele “or more commonly “honey sapa”.
Originally the honey sapa was the result of “mashing” the wax honey: until 50 years ago, before the rationalization of the beehives, the honeycomb honey was spread all around the nest and hand gathered by special instruments or knives, then collected in a metal bowl, then mashed by the women with special accuracy. Actually the modern beehives are made to separate the honey and the bees nest.

The Mediterranean Sapa of Apistica Mediterrenea, preserves the ties with the past, by using the same recipe kept from generations from the Caboni family, combining the modern production quality along the best traditional instruments and procedures. The honey sapa was originally an energetic food to sustain  the peasant's hard work, with the taste to the typical alimony of the peasant kitchen, vegetable soup and cooked beans and cooked vegetables. It is exquisite also with fresh cheeses, in the grilled Italian polenta, or in order to accompany cakes or ice cream. One of most classic and traditional recipes is that one to introduce it with of the fresh annealed one, like dessert of fine meal.?
Original recipe : with fresh ricotta , with bread, ice creams or fruit salads.
Seadas or Sebadas is a traditional Sardinian cake:
a small pastry envelope filled with sheep fresh sour cheese. It is usually served fried and covered with hot honey.

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