miele di castagno


Castanea sativa

Produced in the whole of Italy from the Alps to Sicily, in medium-range mountain areas, in June. This is a typical bitter honey rich in mineral salts, and is therefore highly appreciated by athletes.

Colour from amber to almost black depending on the area of production
Crystallisation in general no crystallisation
Aroma strong, penetrating and persistent
Taste similar to the scent, tannic, first penetrant, then more or less strongly bitter depending on the origin
Use this is the honey with the most mineral salts, and is therefore highly appreciated by athletes; ideally combined with Grana Trentino cheese, which brings out its natural sweetness
Natural characteristics of the plant known as a natural remedy for curing whooping cough, pharyngitis and diarrhoea
Available amounts 40g - 250g - 400g - 1000g
mieli di castagno

To know more about honey

Honey is the nutrient produced by bees starting from the nectar of flowers or from the secretions of living parts of the plants, which bees collect, transform, combine with their own substances, and finally deposit in the honeycombs. Inside the apiary the collected substances are changed from bee to bee several times. This allows for a gradual maturing process and the enrichment with enzymes deriving from the secretions of the bees' glands.
The main components of honey are fructose, glucose, water, other sugars and various substances amongst which organic acids, mineral salts, enzymes, aromas and many others. Honey is a highly nutritious type of food with can be easily absorbed. Glucose provides immediately usable energy, while fructose is metabolized in the liver and provides an energy reserve. 100 grams of honey contain 320 calories. Honey is sweeter than table sugar. It mainly contains monosaccharide, meaning that this results in better digestion.
Glucose immediately enters the blood circulation and can therefore immediately be used, while fructose is consumed much slower and thereby guarantees for a gradual uptake of energy.
Honey is not a complete nutrient as it lacks vitamins and proteins.
Crystallisation is a natural process which mainly depends on the composition (relation between glucose and fructose) and on the temperature (max. 14ºC). If the content of glucose is higher, crystallisation will occur faster. Low temperatures slow it down.

More info

Mieli d'autore - via ai Dossi 22 - Fai della Paganella (Tn)
mob. +39 348 4975501 - fax +39 0461 601758 - e-mail info@mielidautore.it

Piccola bottega del miele | via ai Dossi 22 - Fai della Paganella (Tn)