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What is Arbutus honey Tasting arbutus honey for the first time is a somewhat alienating experience. For yes, this is an extremely fine honey, typical of Sardinia and very few other parts of Italy, with a long list of beneficial properties and an inviting color somewhere between amber and hazelnut. But no, contrary to anything one might reasonably expect from a honey it turns out to be anything but sweet to the palate. A difficult honey The traditions associated with arbutus honey are lost in the mists of time. And testifying to this are quotes from authors such as Virgil, Ovid, Cicero and so on. It is an autumn honey, which is born - precisely - from the flowers of the strawberry tree, a fruit-bearing shrub typical of the western Mediterranean. Its production, however, is far from simple: on the one hand, in fact, the shape of the strawberry tree flower, bell-shaped, makes the work of bees complicated; on the other hand, the optimal flowering of the plants requires peculiar weather conditions, with abundant summer rains and an August with mild temperatures. However, the average annual yield remains quite low. Sardinia-as mentioned-is historically the main production area, although it is also possible to find companies dedicated to strawberry tree honey in Liguria, Tuscany and Campania. Its characteristics The very first thing you inevitably notice about arbutus honey is its bitter taste, It has not yet been fully understood what this is due to, but the first cause would be the presence within the nectar of arbutin , a valuable substance with disinfectant and antioxidant properties . On the other hand, the properties of this honey are really remarkable: a joint work by the University of Marche, the University of Vigo and the University of Granada even observed some efficacy against colon cancer. The bitter taste, however, is only the final note, albeit the most characteristic one, of this exceptional honey. Its bouquet, on the nose, ranges from leather to licorice , with important notes of coffee : it is no coincidence, therefore, that it is also often used as an addition to espresso . Arbutus honey in cooking Italian tradition is certainly no stranger to the enhancement of bitter. "Arbutus honey, however, is an amateur product, which must be carefully paired with the right foods. The undoubtedly most immediate match is with fatty cheeses, perhaps local, such as pecorino or grana produced with sheep's milk from Sardinia, but seadas, another typical Sardinian dish, can also marry perfectly with this honey. Or, again, great roasts of sheep meat, properly glazed, of course. The only caution needed is to store strawberry tree honey in a sufficiently humid place, away from heat sources. It is still and always a valuable food, we must remember, and therefore requires a little extra care.