Millefiori di Montagna - Organic Mountain Wildflower Honey

Master beekeeper and honeymaker Giorgio Poeta developed a new technique for his Sfumature ("nuances") line that limits the incorporation of air during extraction, preventing the formation of large sugar crystals. The result is a honey with a naturally creamy, silky texture—cremoso, as Italians describe it. Unlike traditional “creamed” honey, which is made by adding crystallized honey to liquid honey and mechanically whipping it to control crystallization, Poeta’s method preserves the honey’s integrity while enhancing its texture. He created this approach to highlight honey’s gastronomic potential and make it more enjoyable to use. A gold lid completes the presentation, in perfect harmony with the honey inside.

Giorgio Poeta’s Mountain Wildflower Honey is a unique symphony of over 300 different blossoms. Its aroma is fruity, slightly herbaceous, and intensely floral, like walking through a meadow in full bloom. The flavor is equally complex, with a caramelized sweetness and pronounced nuttiness—think pecan pie or granola—plus a hint of citrus. 

From April to August, Giorgio Poeta’s bees freely roam throughout pristine Apennine mountain meadows, gathering nectar from a variety of wildflowers and shrubs at an elevation of 700 to 1200 meters. No two harvests of Millefiori Honey are ever the same. Every year, Giorgio Poeta captures a snapshot of the mountain territory‘s ruggedness, complexity, and beauty in this one-of-a-kind honey. According to Giorgio Poeta, the ultimate test of a honey producer is in crafting their millefiori, not their monofloral honeys.

Giorgio Poeta recommends pairing his Millefiori Honey with plain yogurt and macedonie (fruit salads). It is also delicious drizzled over Primo Sale, fresh ricotta, or gelato. Millefiori Honey’s crowd-pleasing flavor makes it ideal for any recipe that calls for honey.