Tuscan ivy honey is one of the most difficult to produce due to its high crystallization rate and the high percentage of water it naturally contains. Our honey was therefore slightly dehydrated in order to preserve its peculiar organoleptic characteristics (if stored with high humidity, fermentation processes would be triggered in a few weeks which would irreparably damage its characteristics). It shows a fine, homogeneous and consistent crystallization. Light in color, it gives off a slight fragrance of green, grass, pleasantly confirmed in the mouth. It is suggested to taste the ivy honey as it is without heating it to soften it. Ivy is an evergreen, lianiform and climbing plant very common in the shady woods and uncultivated areas of Tuscany. It can grow creeping or clinging, reaching with this system, even considerable heights (20-25 m). It is frequently found clinging to the walls of old abandoned ruins. Flowering occurs from about mid-September, and is very popular with bees. The fruits, small black berries, are an excellent food reserve for birds in the winter.
SIZE: 250 grams.
ORIGIN: Between Florence and Siena, on the hills that gently descend from the ancient Romanesque church of Santo Stefano a Campoli towards the villages of Mercatale in Val di Pesa and Montefiridofi (300 m asl).
PRODUCER: I Greppi di Silli farm Miciolo di Alfani Giuliano & Anna Soc. Agr. Soc. Semplice Via Vallacchio 19 50026 FI
RECOMMENDED COMBINATIONS: Ideal in the classic breakfast on rusks. Sportspeople consume honey. Before, during and after a competition, it strengthens the muscles, increases endurance and promotes recovery. It is particularly indicated in the diet for children, in fact, unlike sugar, it favors the fixation of mineral salts; excellent to combine withcheeses.