The monofloral acacia honey is one of the most known and appreciated by consumers is produced in the foothills of the Alps and Tuscany.

 

Foraging bees, mostly in the month of May, collect nectar from the flowers of the plant called the "Robinia pseudoacacia L." then produce a honey clear, almost transparent in color sometimes pale and almost liquid. This type of honey has a slightly floral scent of low intensity, and has a very sweet taste and delicate, typically confit and not very persistent.

 

Acacia honey you can use:
- to sweeten any drink, cold or hot
- to cook dishes, dispensed in small doses, very good on the salad
- or the sweet tooth, a spoon, or spread on bread.

 

Being very rich in fructose makes this honey is very tolerant, even if in small doses, for diabetics. Acacia honey is also detoxifying the liver and slightly laxative.

 

It is especially suited for children with respiratory problems and bowel, but beware: the honey in general is contraindicated in the feeding of babies less than one year of age. It was in fact shown a causal relationship between the ingestion of honey and some cases of botulism in children aged between two weeks and six months. In adults and older children, however, the spores of Clostridium botulinum ingested with food or directly from the towns, where they are widespread, have no chance to germinate. However, according to an in-depth study, the risk for a child under one year of age of contracting this poisoning is of the order of 1 in 12,000. So, why risk it?