Miele della Lunigiana PDO

Description

Miele della Lunigiana PDO is honey obtained from flower nectar transformed by domestic bees belonging to the local Apis mellifera ecotype, and left to mature in the honeycombs in the hives. Based on the flowers, the honey is subdivided into two typologies: Acacia, produced from the flowers of Robinia pseudoacacia L., and Castagno (chestnut), produced from the flowers of Castanea sativa M.

Production Area

The production area of Miele della Lunigiana PDO is comprised of 14 municipalities in the Province of Massa Carrara, in the Tuscany region.

Production Method

The honey begins to form when the foraging bee returns to the hive and passes a drop of the raw material it has collected (trophallaxis) to a bee in the hive. This action alone causes a reduction in the water content and enriches the nectar with the bee’s glandular secretions, determining a series of chemical transformations in the sugars. The hives in which Miele della Lunigiana PDO is produced can either be permanent, that is, remaining in the same place year-round, or mobile, on the condition they remain within the production area for the entire blooming period. The honey is extracted from the honeycombs by means of centrifugal honey extractors, after removing the bees from the honeycombs using methods that preserve the quality of the product; the use of repellents is absolutely forbidden. The honey is then strained with filters to removed unwanted elements from the honey (pollens). The product is decanted into purpose-made containers which keep the honey liquid and clear for a long period of time.

Appearance and Flavour

Miele della Lunigiana PDO di Acacia has a sticky consistency and a very pale colour; it has a light fruity aroma that is sweet but not very persistent; the flavour is very sweet, with a delicate hint of vanilla, and leaves no aftertaste; the sediment is virtually pollen-free. Miele della Lunigiana PDO di Castagno (chestnut honey) maintains its liquid appearance for a long period of time, but it may also present partial and irregular crystallisation; it is distinguished by its dark amber colour and has a penetrating aroma with a bitter note; the sediment is rich in pollen.

History

The first evidence of Miele della Lunigiana PDO dates back to at least 1508, as demonstrated by the general Valuation books of the Municipality of Pontremoli, in which a census reports that there were 331 hives that year. Honey production was considered a money-making venture even back then, with each owned beehive being subject to tax. The practice of entrusting the management of the apiaries, which were generally owned by wealthy Pontremolese families, to the inhabitants of the surrounding villages, was already widespread at this time. The importance of this type of production was confirmed over the following centuries, evidenced by the founding of the Pontremolese Apiary Society in 1873, which was committed to the diffusion of traditional Lunigiana beekeeping.

Gastronomy

Miele della Lunigiana PDO maintains its specific characteristics for a long time if kept away from direct light and heat sources. It can be eaten in its natural form, on its own (spread on a slice of Pane Toscano PDO or eaten directly from a teaspoon), or used as an ingredient in biscuits and cakes, for example typical traditional Tuscan delicacies like Panforte di Siena PGI, Cantuccini Toscani PGI and Spongata pie.

Marketing

The product is marketed as Miele della Lunigiana PDO, in the following typologies: Acacia and Castagno. It is sold year-round in different-sized food-grade containers made of different materials, preferably recyclable and compostable.

Distinctive Features

Miele della Lunigiana PDO is produced in Lunigiana, an environment that is particularly suitable for beekeeping; the low degree of anthropization and limited industrial development has preserved the area’s natural elements.