Corbezzolo Honey

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. 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 (one thousand flowers); Eucalyptus; Cardoon; Asphodel and Corbezzolo.