Italian honey produced on the slopes of the Catria, Petrano and Nerone Mountains.
It is a very special honey that is produced at the end of the beekeeping season, in the months of September and October.
Due to its typical prevalence of glucose (80%) compared to fructose (6%), ivy honey tends to crystallize almost immediately, sometimes even in honeycombs. The main organoleptic characteristics reflect the peculiarities of the flower.
Ivy honey is an explosion of taste.
Size
450 g
Notes
The product has not undergone any treatment, neither thermal nor pasteurization or refining, keeping all the natural biological components.
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Europe
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