Category:
\nAnimal products (honey, dairy products of various kinds excluding butter);<\/p>\n
1. Product name:
\nMiele di melata di abete toscano<\/p>\n
2. Other names:
\nManna d’abete<\/p>\n
3. Short product description:
\nTuscan fir honeydew honey has a liquid consistency and very dark colour. It has a balsamic taste and is not as sweet as nectar honey. It smells slightly resin-like with a hint of burnt wood similar to caramelised sugar.<\/p>\n
4. Production area:
\nParticularly produced in Alto Casentino (province of Arezzo) and Amiata, province of Grosseto.<\/p>\n
5. Production status:
\nr disappeared r at risk r active<\/p>\n
6. Production process:
\nRaised in wooden hives, the bee families stick to a 3km radius when searching for food. Normally, they are self sufficient, but during particularly cold and wet springs, their diet is supplemented with honey or sugar syrup. In July and August, the honey supers are extracted from the hives and taken to the extractor room where the frames are uncapped and the honey extracted through a centrifuge. The honey is then filtered and left to settle for 15 days to draw out impurities and air bubbles, which are then skimmed off. In some cases, the filtering process is repeated. The honey is packaged in jars. In some cases, the honey is heated in a temperature-controlled oven to facilitate packaging.<\/p>\n
7. Materials, equipment and premises used for production:
\ns Hives, honey super and wooden frames
\ns Tools for uncapping
\ns Centrifugal honey extractor
\ns Filters and other equipment for product storage
\ns Oven
\ns Container for decanting (settling)
\ns Jars for packaging
\ns Workplace<\/p>\n
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
\nThe product owes its traditional character to its unique flavour. The climate and terrain determine the flowering, pollination and activity of aphids. Their distance from airborne pollution is also an important factor. This honey is used to prepare a number of sweets and traditional savoury dishes. It goes well with ricotta or as a dessert.<\/p>\n
9. Production:
\nIn the provinces of Arezzo and Grosseto, there are 10 principal producers of this type of honey. They produce a total average quantity of 550-600 tonnes. The product is sold locally, but also in other Italian regions and, in a small part, overseas (Germany, Switzerland, Austria and the United States of America).<\/p>\n","protected":false},"featured_media":35318,"template":"","meta":{"_acf_changed":false},"categories":[25],"categoria-prodotto":[],"class_list":["post-16406","prodotto","type-prodotto","status-publish","has-post-thumbnail","hentry","category-animal-products-honey-dairy-products-of-various-kinds-excluding-butter"],"acf":{"vt_campo2":"","vt_campo3":"","subtitle":"","vt_product_img":"https:\/\/vetrinatoscana.netseven.work\/wp-content\/uploads\/2018\/10\/219_570.jpg","vt_product_logo":"","vt_facebook":"","vt_instagram":"","vt_twitter":"","vt_campo4":"
Pu\u00f2 essere prodotto in tutta la Toscana, in particolare \u00e8 tipico nell\u2019Alto Casentino (provincia di Arezzo) e nell\u2019Amiata, provincia di Grosseto.<\/p>\n"},"yoast_head":"\n