The honey of the Valle d'Aosta has a history as nearly as long as the millennium.
There are 1200 dated notarial deeds and minutes of the Conseil des Commis that testify to the stipulation of contracts for the rental of beehives, with payment in wax. In the XIX centuries a beekeeper of the Valle d'Aosta, a certain Alby, became famous for having constructed one of the first beehives with a movable loom. Honey is a very important nutrient in our food. Still today, as in time gone by, this źnectar of the gods╗ was not subjected to thermic treatments for its production, so guaranteeing the consumer its organoleptic natural properties. There are three types of honey produced in the Valle, different by taste and colour, and according to the zones from where they are produced. Honey from the rhododendron. Is obtained during the summer, over and above 120 0mts. The colour is straw yellow, with a soft and fruity taste. Its delicateness it is ideal, especially for children. Chestnut honey. The area which produces the major quantity is the Bassa Valle. It has a bitterish taste and has a dark tonality, it is characterised by a high nutritional value. And so excellent for breakfast or as a snack, for the younger ones and for all those who have need of a fortifying care. The honey źmillefiori╗. This is the most characteristic, from its taste which is fruity and floral, whereas the colour reminds us of the tint of ash and birch. Much used over the centuries as a sweetener, it is still widely used today in cooking: to give more flavour to cooked fruit or as a snack. Excellent on black bread spread with butter, used also to accompany lard, and perhaps joined with some nuts.