CORSICAN HONEY

Corsican nature holds many unknown treasures: The Corsican bee is one of them: this subspecies of the apis melifera is darker and smaller than its continental cousin. Perfectly adapted to the various micro climates of the island and to the flowers of the vegetation, it plays an invaluable part in the pollination of the entire vegetation and as a consequence it is important to the production of wild and grown fruits. The bee also produces a particularly savoury honey, filled with solid material. 
 
Tip: If you don’t like solid honey, you can make it more liquid by warming it up in a bain-marie. However, it is important to make sure its temperature does not exceed 38° as above this temperature the most precious ingredients are deteriorated. Ideally, it should be tasted raw, as is, for breakfast or as a dessert, in coffee or tea, as an accompaniment to vanilla ice-cream or natural yoghurt, or on top of strawberries.