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Like all honey, this miele di asfodelo has both homeopathic and culinary uses. It is considered a treatment for coughs and sore throats, and is the world’s oldest sweetener. Stir it into warming tea or hot chocolate in the winter, drizzle it on fresh summer fruits, or pair it with your favorite fresh or aged cheese.
And if you’re into the DIY thing, we love using Luigi Manias’s asphodel honey to sweeten our own homemade almond milk with Gustiamo’s Noto almonds. Just remember to tell your friends that Italian tradition made almond milk great before Brooklyn coffee shops made it trendy.
Its rich vegetation and lack of pollution make Sardegna the perfect honey-producing region – it is believed that beekeeping has been a tradition on the island since at least the 17th century. Luigi himself is a third generation beekeeper; his family has the longest documented beekeeping activity in Sardegna, and he is considered the leading Italian authority on the subject. Luigi has won more national awards for his honey than any other Sardinian beekeeper, and he frequently holds lectures and workshops in apiculture.
Luigi is also a passionate believer in sustainable agriculture; in 2009 he moved his honey production to the Mount Arci Natural Preserve, where his bees enjoy a pristine environment and incredible plant diversity. His honey lab is built entirely of mud bricks, following the most stringent criteria of eco design. He produces five varieties of organic honey: Millefiori (thousand flowers); Eucalyptus; Cardoon; Asphodel and Corbezzolo.