Award-winning beekeepers, Fabrizio and Pierpaolo Cazzola of Apicoltura Cazzola have been producing honey at Altedo in the province of Bolognia in Emilia-Romagna for over 20 years. They practice nomadism, meaning they manage from 3 to more than 400 hives during the year, transferring their bees to different areas for various types of blooms, in order to obtain single flower honeys from different botanical origins. Their honey is extracted using centrifugal force, for a voluptuous texture that maintains the integrity of each varietal’s flavor.
It all started with Acacia honey. The brothers transferred their bees to the woods of Lombardy and Piedmont, in order to obtain the purest and clearest acacia they could. Many awards later, their acacia is prized throughout the region - and throughout the world. Light and floral with a hint of vanilla in the finish. It rarely crystallizes due to its high fructose level and is ideal for diabetics because it is low in sucrose. Pair wih fresh ricotta and fresh goat cheeses.