Description
The Miel de Corse PDO is a honey produced in a wide range of varieties, according to the seasons, the particular geographic condition and the altitude in which the collection takes place.
Production Area
The production area of the Miel de Corse PDO covers the entire island of Corsica.
Production Method
The beehives are placed in areas of the tree and flower varieties of the type of honey to be obtained: springtime honey, which is collected starting in May, in lower valleys and plain areas, in the clementine orchards and the asphodel fields; springtime maquis honey, collected from May through August from the sea to the mountains; maquis honey, which is collected from May through September in the forest areas, in the maquis, in oak groves and rock rose tracts; summer maquis honey, collected in August in the high valleys, and in the mountains during the hot months, from the mountain maquis plants, such as helichrysum, anthyllis, thyme, and Spanish broom; chestnut wood honey, which is collected from July through September in the chestnut woods; autumn maquis honey, collected from November through February. Once it is mature, the honey is extracted without heating, then left to decant, and finally stored and packaged.
Appearance and Flavour
Springtime Miel de Corse PDO is light, delicate, fruity; springtime maquis honey is amber, has a full taste and is characterised by the maquis flower aroma, such as Spanish lavender and white heather; maquis honeydew is malty, rather dense, persistent and has a very dark colour; summer maquis honey is light, aromatic, fruity; chestnut wood honey is amber, tannic and persistent, characterised by a bitter touch; autumn maquis honey is bitter, persistent, and is characterised by its bitterness, which is due to the autumn flowering, particularly the arbutus.
History
Honey is an integral part of Corsica's history and its agricultural activity, especially the Miel de Corse PDO. In historical documents, evidence from Greek and Roman chroniclers was found, noting the extraordinary potential of the island regarding this production. Almost every family owned apiaries, some even installed within the residential walls, which demonstrates how much this activity has always been linked to Corsica and its traditions.
Gastronomy
Thanks to its natural antibacterial properties, honey naturally keeps it own organoleptic characteristics intact over time, if preserved correctly. Miel de Corse PDO can be used as an ingredient in both sweet and salty recipes. It is perfect for the preparation of sweets that do not require cooking or where it is added after cooking. Since it is a highly energetic food, it can be enjoyed as is, for example spread on a slice of bread, or even as sweetener, substituting sugar.
Marketing
The product is sold as Miel de Corse PDO, with the compulsory declaration of honey variety: Miel de Printemps, de Maquis de Printemps, Miellat du Maquis, de Maquis d'Eté, de la Châtaigneraie and de Maquis d'Automne. It is sold in glass containers of 250 to 500 g, but can also be found in containers holding 5 kg.
Distinctive Features
The organoleptic peculiarities of the Miel de Corse PDO are due to the Corsican eco-type of dark bee that produces it, the Apis Mellifera Mellifera L. This bee is characterised by having adapted well to the climatic changes of the island, in addition to being one of the few bees in the world producing honey all year round.
