Description
Miele delle Dolomiti Bellunesi PDO is honey produced with nectar taken from flowers in the mountainous area of Belluno by sub-species of local bees belonging to the Apis Mellifera species ; based on periodical flowering in the production area, the honey is subdivided into the following typologies: Millefiori (Polyfloral), Acacia, Tiglio (lime tree), Castagno (chestnut), Rododendro (rhododendron) and Tarassaco (dandelion).
Production Area
The production area of Miele delle Dolomiti Bellunesi PDO is within the entire territory of the Province of Belluno, in the Veneto region.
Production Method
The honey begins to form when the worker bees pass the drop of raw material gathered (trophallaxis) to the “house bees”. The repetition of this action provokes a reduction in the water content and enriches the nectar with the glandular secretions of the bees. The hives in which Miele delle Dolomiti Bellunesi PDO is produced are fixed, although they can be moved periodically on the condition that they remain within the production area. The honey is extracted directly from the honeycombs through a centrifuging process. The bees are kept away while the honeycombs are removed, using methods that do not involve the use of substances which could alter the product. The extraction period varies according to the typology of honey.
Appearance and Flavour
Miele delle Dolomiti Bellunesi PDO is differentiated by the different typologies. Millefiori has a yellow to amber colour, with a smooth sweet flavour and a strong tendency towards crystallisation; the Acacia (or Robinia) variety is clear and has a pale straw yellow colour, with a delicate and very sweet flavour; the aroma is reminiscent of acacia flowers; it is typically liquid; the Tiglio honey presents a variable colour ranging from yellow to greenish, with a sweet flavour that has a slightly bitter aftertaste; it has a fresh, minty and balsamic aroma and a pasty appearance with late crystallisation; the Castagno variety is dark brown in colour, with a slightly sweet, bitter and tannic flavour and a sharp and aromatic aroma; it is generally liquid; the Rododendro honey can be white or light beige in colour after crystallisation, with a delicate flavour and fruity aroma, at first with a liquid consistency and then pasty with fine grains; the Tarassaco variety presents yellow highlights and is slightly or averagely sweet, generally tart and slightly bitter.
History
Honey has always been one of the typical products of the Belluno Mountains, which are characterised by alpine flora that is ideal for the activity of honey bees. In a price list from 1712, three different types of honey are registered: “miele di fiori d’alta alpe” (high mountain flower honey), “miele di brugo” (heather honey), “miele de bosco misto” (mixed woodland flower honey). The use of honey in the traditional local culinary culture is demonstrated in apocryphal documents containing recipes from 1580 onwards. In several local ethnographic museums, there are stone apiaries which date back to the early years of the last century.
Gastronomy
Miele delle Dolomiti Bellunesi PDO should be stored away from direct light and heat sources. It can be eaten in its natural state, on its own or spread on a slice of fresh bread. The product is also used as an ingredient in the preparation of local Belluno dishes and desserts and is ideal to serve with cheeses from the production area, such as Piave PDO.
Marketing
The product is marketed as Miele delle Dolomiti Bellunesi PDO in the following typologies: Millefiori, Acacia, Tiglio, Castagno, Rododendro and Tarassaco. It is sold year-round in glass jars weighing 250, 500 or 1,000 g, closed by means of a metal cap and sealed with the label. It can also be found in single doses, in glass pots or other suitable packaging.
Distinctive Features
Miele delle Dolomiti Bellunesi PDO is distinguished by the wide assortment of colours and flavours linked to the high biodiversity of the flora in the Province of Belluno, a characteristic that is associated with the specialised knowledge of the apiculturists.
