Sicilian Honey from Ferla (Ferula) Our Sicilian Honey from Ferla is produced on the Island of Filicudi, in the Palermo area, in the month of June. Sicilian Honey from Ferla has a delicate and slightly fruity fragrance, as does its flavor. Delicate, fruity, moderately sweet flavor. The color of Sicilian Honey from Ferla is amber tending towards light. Sicilian Honey from Ferla has a very fine grain due to its slow crystallization. Characteristics: Color: amber tending towards light. Crystallization: very fine grain, slow. Odor: delicate, slightly fruity. Flavor: delicate, fruity, and moderately sweet. Uses: delicate honey, suitable for those who do not like very intense honeys; it is recommended to taste it with fresh ricotta. What is Ferla? Ferla is a wild plant typical of the Mediterranean scrub, widely found in Sicily. The scientific name is Ferula communis L.; it is a wild relative of fennel (it is also popularly called finocchiaccio) but does not produce edible seeds. From the trunks, in some areas of Sicily, craft items (stools or small tables) are made, and in ancient times, they were also used to make bugni, that is, beehives for the traditional breeding of Sicilian bees, while the flowers are particularly appreciated by insects. This Sicilian Honey from Ferla from the Sicilian Black Bee, which is a Slow Food Presidium, is produced on the island of Filicudi during the month of June, using natural methods to preserve its fragrance, aromas, enzymes, antioxidant and antibacterial properties typical of freshly extracted honey. It has a light amber color that turns ochre when the honey crystallizes, in a very slow and creamy manner. The scent is delicate and reminiscent of ripe fruit; on the palate, the fruit is confirmed with a good sweet-acid balance. Pairings: Sicilian Honey from Ferla has a delicate, fruity flavor and is moderately sweet, perfect with fresh cheeses. Excellent to try with slightly aged toma. The honeys from Carlo Amodeo are extracted by centrifugal force, are not subjected to any thermal treatment, and the nectar is extracted from untreated beehives; therefore, besides being very tasty, they retain their natural properties intact.
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Sicilian Honey from Ferla (Ferula) Our Sicilian Honey from Ferla is produced on the Island of Filicudi, in the Palermo area, in the month of June. Sicilian Honey from Ferla has a delicate and slightly fruity fragrance, as does its flavor. Delicate, fruity, moderately sweet flavor. The color of Sicilian Honey from Ferla is amber tending towards light. Sicilian Honey from Ferla has a very fine grain due to its slow crystallization. Characteristics: Color: amber tending towards light. Crystallization: very fine grain, slow. Odor: delicate, slightly fruity. Flavor: delicate, fruity, and moderately sweet. Uses: delicate honey, suitable for those who do not like very intense honeys; it is recommended to taste it with fresh ricotta. What is Ferla? Ferla is a wild plant typical of the Mediterranean scrub, widely found in Sicily. The scientific name is Ferula communis L.; it is a wild relative of fennel (it is also popularly called finocchiaccio) but does not produce edible seeds. From the trunks, in some areas of Sicily, craft items (stools or small tables) are made, and in ancient times, they were also used to make bugni, that is, beehives for the traditional breeding of Sicilian bees, while the flowers are particularly appreciated by insects. This Sicilian Honey from Ferla from the Sicilian Black Bee, which is a Slow Food Presidium, is produced on the island of Filicudi during the month of June, using natural methods to preserve its fragrance, aromas, enzymes, antioxidant and antibacterial properties typical of freshly extracted honey. It has a light amber color that turns ochre when the honey crystallizes, in a very slow and creamy manner. The scent is delicate and reminiscent of ripe fruit; on the palate, the fruit is confirmed with a good sweet-acid balance. Pairings: Sicilian Honey from Ferla has a delicate, fruity flavor and is moderately sweet, perfect with fresh cheeses. Excellent to try with slightly aged toma. The honeys from Carlo Amodeo are extracted by centrifugal force, are not subjected to any thermal treatment, and the nectar is extracted from untreated beehives; therefore, besides being very tasty, they retain their natural properties intact.
| Energy (kcal) | 320 |
| Carbohydrates (g) | 82 |
| of which Sugars (g) | 82 |
| Protein (g) | 0.2 |
