The Taste of Honey

3Bee is the Nature Tech company that develops technologies for the protection of biodiversity. 3Bee Hive-Tech is 3Bee's first system for analysing the health and 'starvation' status of honeybees, environmental pests par excellence. Over time, we have developed other technologies to study and monitor all the pollinating insects and created more than 200 Oases of Biodiversity with thousands of nectariferous plants to provide them with nourishment. Thus, we want to create a virtuous circle: our beekeepers are transformed by necessity into Oasis growers and promoters of environmental biodiversity. We do not encourage massive production and intensive breeding, which have a negative impact on biodiversity and pollinators. We do, however, recognise the value of honey as a valuable symbol of the biodiversity of an environment and a tool for disseminating the commitment and protection of an area, to be consumed sparingly and with respect for the life cycle of these insects.

We turn our gluttony into knowledge by learning how to taste and smell honey. The methods of professional tasting of honey were configured in the 1970s by Michel Gonnet and are now codified by the National Register of Experts in Sensory Analysis of Honey. Tasting honey professionally means consciously using one's senses to make an accurate assessment of honey. We who eat honey are not professionals but enthusiasts. This little guide is for all those who spread honey on bread, who eat it with a finger, who take it from a spoon, who share it at breakfast. We are not tasters, but TASTERS of honey. For all those who want to approach honey with rigour, typical of Buddhist monks, we recommend this LINK

Italy holds the world record for monofloral honey varieties, with over 50 types. An explosion of fragrances, smells, colours that beautifully tell of the immense biodiversity present in the territory. We are the only ones in the world to be able to boast such a vast and diversified production and, consequently, to be able to taste the countless nuances of flavour. Eucalyptus: dark amber with greenish reflections, strong and resinous flavour Acacia: clear and transparent, delicate and floral Melata, Lime: amber, slightly mentholated and balsamic, and many others.