Like all honey, miele di corbezzolo has both homeopathic and culinary uses. It is considered a treatment for coughs and sore throats, and is the world’s oldest sweetener. But with its aromas of herbs, coffee and smokiness, corbezzolo honey is a perfect match for ricotta and other young, creamy cheeses. Drizzle it over fruit, gelato, or pastries for a subtle flavor contrast. It also is the perfect companion to fall squash dishes, like this butternut squash caponata.

Sometimes corbezzolo honey crystalizes. Crystalization is totally normal and natural; actually, it is a sign of an excellen-quality raw honey. If your honey is crystalized but you'd prefer it to be liquid, just gently heat it up in a bain-marie and stir until it transforms into liquid.

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.