For centuries, honey has traditionally been used in religious ceremonies and in the cuisine of many cultures for its inherent sweetness, as well as for its healing and nutritional properties. In modern times, honey has become a ubiquitous staple in the American diet, as exemplified by the familiar bear-shaped containers on grocery store shelves. More often than not, the honey available to consumers has been comprised of a multitude of sources, which makes it virtually impossible to detect the idiosyncratic characteristics of the particular varietals blended therein. This honey subsequently undergoes heating and straining. While this processing ensures that the final product will be consistent with respect to taste, texture, aroma, and color, it has the substantial drawback of removing the honey’s nutritional value. Because of the notable limitations of mass-produced honey, there has, in recent years, been a gastronomic revival in the popularity of artisanal, single-source honey produced by local and regional apiaries.
A fine example of a rare varietal savored by foodies with discerning palates, Corbezzolo honey is produced in limited quantities in the mountainous regions of Sardinia. It has an initial sweetness to it with an enjoyable bitter finish. The polyphenoloic resins produced in the nectar are what give the honey it’s somewhat bitter flavor.
The plant from which this honey is derived is known as Arbutus Unedo. In English, it is referred to as the strawberry tree, as it is widely recognized for its unique fruit, which resembles strawberries. The Arbutus Unedo pollinates for three months. It flowers from November to February and produces about half as much nectar as other flowers. As a result, bees must take twice as many trips from flower to hive to produce the same amount of bitter honey, as compared to any other variety. To ensure adequate production of this rare honey, bee hives are actually transported from coastal regions to the areas where these Arbutus Unedo plants grow. All Corbezzolo honey is prepared by hand, including scraping of the honey from their combs, making this honey free of chemicals and contaminants.
This distinctive honey can be used for medicinal purposes. Specifically, Corbezzolo honey has homeopathic properties, bringing aid to people suffering from asthma, and other respiratory ailments. As with most honey, this variety is also used for culinary purposes. You can flavor your dressings and marinades, drizzle it over bold cheeses, such as gorgonzola, or over pastries, ricotta, fruit, or gelato to add a subtle flavor contrast. After you have tried this uniquely delicious and versatile honey, you will, at once, become keenly aware of the multisensory experience that lies far beyond that little bear perched upon your supermarket shelf.
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