This particular honey is made from the nectar collected from wild dandelions in the Apennine Mountains. It’s velvety and rich with sweet notes of malt, chamomile and citrus. Dandelion Honey’s bold, concentrated profile makes it an especially good choice for both sweet and savory applications. Pair it with sharp, aged cheeses, use it to enrich egg pasta dough, or brush this honey over ham to give it a sweet glaze.
About the producer
Giorgio Poeta discovered his passion for beekeeping as a teen. The son of two farmers, he earned multiple degrees in agriculture before starting to produce honey in the Italian region of the Marche in 2004. First and foremost, Poeta sees himself not as a honey producer, but as a steward of the land focused on the health and well-being of the bees and their surrounding habitat. Poeta practices what’s referred to as nomadic beekeeping, an approach where hives are constantly moving to various flower-rich environments far from pesticides and intensive farming. This unique method provides the bees with an ever-changing selection of flowers and consequently, a diverse variety of honeys with distinct terroir-driven flavors.