Try pure honey on toasted bread with butter. Truly delicious!
Origin
In the province of Massa Carrara in Tuscany, a type of honey is produced in Lunigiana that has gained Protected Designation of Origin (PDO) status. The product is a point of pride for the local area, and has roots reaching far back in history. The first mentions occurred in 1508, in the records of the general appraisals of the community of Pontremoli, where it was noted that beekeeping was already considered a profitable activity. Lunigiana honey can be one of two types: acacia or chestnut. The former is lighter in color and considerably sweeter with minimal acidity. The latter however is a dark amber with a stronger flavor. Acacia honey is gathered from the second half of May, while for chestnut honey this occurs from the second half of June until mid July.
Cookit
Lunigiana honey should be stored away from light and humidity, but it can then be kept for surprisingly long periods of time. You can keep it simple and try it with just a slice of Tuscan style bread, add it to coffee or pair it with sheep’s milk cheese. Or it can be used to enrich baked goods and more elaborate savory dishes. Some of the most famous are pan forte cake, biscotti and other cookies. Lunigiana honey is considered the best type of honey for children and athletes.
Did you know
Minimal industrialization has helped preserve Lunigiana’s natural environment. In the past, honey was used for medical purposes and is still recommended today for people with anemia as it can help improve circulation. It’s also useful for hair care, soothing sunburn, fighting acne and healing chapped lips. It boasts anti inflammatory and purifying properties, as well as acting as a disinfectant and healing agent.
