Honey, a gift from nature
Honey is a product derived from the processing of sugary substances, such as nectar and honeydew, found in nature by domestic worker bees, which carry the substance from plants and flowers to the hive, where foraging bees ensure that it is dehydrated for proper conservation that takes place thanks to the aeration of the hive. Only the beekeeper then intervenes, who at the end of the blooms, which take a long time depending on the type of honey and the glucose content, extracts the honeydogs filled with honey from the hives, preserves them and at the right moment, after the honey extraction, filters and decant the substance, which, once foamed, can be placed in sterilized and hermetically sealed cans, without strictly adding whatsoever, prohibited by Italian law. From this derives a food with virtues renowned above all for the man, that makes ample use of it and not only in the kitchen as a sweetener and energizer. In fact, honey is a powerful antibacterial, which acts favorably both on the respiratory, circulatory, nervous and digestive systems. And it is thanks to this property that honey has a high capacity to keep for a long time in a cool, dry and shaded place, but above all well sealed, since being hygroscopic it tends to absorb humidity. Other qualities derive from this, based on the nectar procured by the bees, which gives color, taste and different organoleptic characteristics. Among the many types of honey, chestnut, linden, lavender, rosemary and citrus honey are some of the most famous, aromatically unique and of different sugary consistency. From the honey other products are obtained such as honey vinegar, known and used since ancient times, the drink of the gods or mead and propolis, antiseptic, protective and healing, qualities that make it a natural but powerful drug, also used in alternative medicine.
Among the different qualities of unifloreal honey, the one most requested by the Italian market and widespread in the stores is undoubtedly the honey of robinia better known as acacia honey, with its famous therapeutic properties. The robinia, Robinia Pseudoacacia L., is a very sturdy but not excessively long-lived leguminous shrub, imported in the 17th century from North America to Europe by the herbalist of the king of France, Robin, who at the end of the 18th century also arrived in Italy spreading rapidly in the whole peninsula. Currently, acacia honey is mostly produced in northern Italy, Abruzzo and Campania. The production however is insufficient with respect to the request, although there are large productions on the Prealps, for this reason the acacia honey partly comes from Eastern Europe and China. This product is in fact very delicate and sensitive to the climate, therefore the annual quantity, which is smoked in the plains in May and then increases in altitude with the passing of days, often undergoes variations.acacia honey: Acacia Honey, a precious liquid gold
The properties of acacia honey, which make it a precious treasure, reside above all in its liquid consistency, depending on the amount of water present, and on the golden shade, with a slightly fruity flowery smell and a sweet but not cloying, rather delicate taste and not as persistent as that of vanilla. These characteristics make it often pleasing even to children, to whom it is good to administer it instead of sugar even at the age of less than twelve months and even to diabetics, since fructose is assimilable without insulin intervention in the human body. It can be deduced that this food is perfect in all diets, even the most specific ones such as those of sportsmen, since taking honey helps recovery after physical exertion because it is immediately assimilable, or in slimming diets, since honey provides the right amount of sugar sweetening more than sucrose but with fewer calories.
However, the producer must pay extreme attention to collecting acacia honey, because its delicacy makes it more vulnerable to the action of foreign agents, as a mixture with other flowers or to the quality of the hives and their conservation, whose intervention It is immediately perceptible in the alteration of the aroma or fragrance of the finished product. This is why the beekeeper will not only have to take care of the harvest, but will also facilitate the work of the bees, moving the beehives to the locust robinia, to avoid compromising the purity of the honey. In fact, this treasure would have its curative effectiveness compromised if it were not worked at its best. We remember the antibacterial virtues that act by ingesting the substance, but also by directly applying honey on the injured parts. The domestic custom in fact wants that by spreading acacia honey on a wound, a sore or a burn, the calming effect is immediate because of the honey's ability to intervene on the capillaries, favoring its reconstruction.
Finally, the use of acacia honey as a table or kitchen product is no less important. It's not just about stuffing pancakes or cheeses, honey can also be a real ingredient. Just think of the thirst-quenching drinks made of water, honey and lemon, smoothies, candies, yoghurts, or cakes and biscuits sweetened with honey itself without the use of sugar. The famous cicerchiata requires expressly doses of honey, or baked apples as different qualities of ice cream. Honey is therefore a precious product for man, a gift of nature that often gives us healthy and tasty treasures.