Carlo Amodeo’s interest in the taste of honey and the bee world inspired this business, working with renewable energy to manage 1,500 beehives and three workshops. Here the project regarding the Sicilian black bee was born, reintroduced nearly 20 years ago to the island’s habitat and then elected a Slow Food Presidium. The honey is unique , along with the citrus, loquat, honeysuckle, and bramble, not to mention the very unusual thistle, carob, milkvetch (a rare type from high mountains), giant fennel (produced on the island of Filicudi in June), prickly pear, and almond.

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