The word from the nutritionist

Honey...from flower to table

Honey has been known sice the ancient Greek and today has been rediscovered in a new light as an ingredient that is able to emphasize many dishes.

The use of the honey has ancient origin, in fact, this sweet food was already known and appreciated by the ancient Greek that considered it a “sacred food” and used it to preserve fruit in wintry season. The Roman used it either like a sweetener or a preservative agent or to cook the hydromel (wine from honey), the beer of honey and various bitter-sweet sauces. Honey was used by almost all ancient peoples like sweetener until the beginning of XIX century when the sugar was introduced in the market.


Honey is able to emphasize many recipes: hors-d’oeuvres, first courses, main dishes either of meat or fish, and obviously the desserts. When you use honey for the preparation of dishes you should choose it accordingly to the kind of food or beverage, in order to emphasize their flavours or to produce a tasty contrast. In particular the cuisine art has revolutionized our alimentary uses with the joining “honey-cheese”.


The most famous ones are between a “sweet” honey and a “piquant” cheese or between a “bitter” honey and a “not too much savory” cheese. For example:

- Acacia honey with natural Gorgonzola
- Chestnut honey with Caciotta

The combination of the two products (honey and cheese) coming from the same area is much appreciated.


But honey can be a sweet break in a day full of engagements: for example you can taste its pleasant aroma into a ptisan or on a biscuit.


Published 31 October 2016