Gastronomic Specialties: Honey

Together with bacon or cheese, as embellishment for sweets and desserts, even added to dishes with pasta, meat and fish: the honey of the Province of Verbano-Cusio-Ossola is one of the region’s must-try quality specialities.

The origins of today’s bee-keeping industry lie in the fourteenth century. The conditions for this are ideal: firstly, the geographical characteristics peculiar to the region, which stretches from the shore of Lake Maggiore all the way to the highest mountain ranges; secondly, the diverse vegetation, and thirdly state-of-the-art processing techniques: Today, the region produces seven different types of honey with organoleptic properties: chestnut, robinia, lime, rhododendron, honeydew, mixed flower and alpine flower honey. The different nuances of taste and colours range from mild to slightly bitter and from light to amber gold.