Millefiori Honey

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Millefiori, which literally means a thousand flowers, is also known as wildflower honey. While this just might be the perfect everyday honey, Luigi Manias’s raw millefiori honey is anything but run-of-the-mill; his bees coast through the pristine air of Sardegna, and make honey so aromatic, you can almost taste the nectar of the island’s thousands of Mediterranean wild flowers. Like all honey, it has both homeopathic and culinary uses. It is considered a treatment for coughs and sore throats, and is the world’s oldest sweetener. We’re a little bit obsessed with Luigi Manias’s  miele millefiori paired with fresh summer peaches, but you can drizzle it over any fruit or tangy cheese, spread it on toast for breakfast, mix it into creamy oatmeal or yogurt, or stir it into hot tea.

Sometimes millefiori 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; Eucalyptus; Cardoon; Asphodel and Corbezzolo.

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