Honey and dairy

Meadow honeys of the Matese mountains

Meadow honeys of the Matese mountains: two harvests of upland herbs

Above 600 metres in the Campanian Matese, bees work permanent meadows of thyme, oregano, savory, thistle and dandelion. The result is a wildflower honey that shifts with the season, protected by a Slow Food Presidium and listed as a Campanian PAT. Harvests are short and late, at the mercy of changeable mountain weather.

• Spring honey is golden and smells of thyme, oregano and savory
• Summer honey runs darker, with chestnut and thistle and sometimes a share of honeydew
• It stays runny, is slow to crystallise and is strongly aromatic

How to enjoy it. Taste the spring and summer honeys side by side to follow the meadow through the seasons. In the Matese it shares the table with other mountain foods, starting with the local caciocavallo.

Production areas

Campania

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