It comes from various flower species and embodies the merits of the nectars from which it is derived. It has a fluid, grainy texture, a sweetish taste with a bitter aftertaste, and a color ranging from greenish yellow to blue-brown. It is produced from May to September.
Territory involved in production
Casciana Terme – PISA – Collemontanino hamlet – Bozzanino locality.
Characteristics
Honey, by its nature, reproduces the uniqueness of the environment from which it derives and distills its distinguishing elements, resulting in a unique and unrepeatable food. The color of honey can vary from light straw (acacia) to dark brown (chestnut).
Its consistency can be liquid (acacia) or crystalline (canola). Honey crystallizes more or less rapidly, depending on temperature (optimal at + 14°C) and the glucose/levulose ratio.
The higher this coefficient, the faster crystallization occurs (coeff.>1: crystalline honey; coeff.<1: liquid honey).
Bozzanino honey is produced, on the border between olive groves and the forest. It is good for desserts, as a sweetener and as an energy and restorative food.
Millefiori has a deep amber color and a rich aroma reminiscent of the varied blooms of the hillside, with notes of thyme and herbs. Sweet, delicate flavor with good persistence.
Good for sweetening and spreading on bread. The sweetness and aromas of honey, go well with the savory and bitterness of certain Formaggi di Fossa cheeses, or with aged Pecorino, with a spicy taste and remarkable aromatic persistence.
Chestnut honey has a rather liquid consistency, a more or less dark brown color and bright; a strong bitter taste, a lingering smell and a forest scent.