{"id":22058,"date":"2021-03-30T13:44:20","date_gmt":"2021-03-30T11:44:20","guid":{"rendered":"https:\/\/www.terredipisa.it\/?post_type=attrazione&p=22058"},"modified":"2023-11-21T09:59:18","modified_gmt":"2023-11-21T08:59:18","slug":"pisa-san-rossore-the-beach-honey","status":"publish","type":"attrazione","link":"https:\/\/www.terredipisa.it\/en\/attrazione\/pisa-san-rossore-the-beach-honey\/","title":{"rendered":"Pisa, San Rossore | The beach honey"},"content":{"rendered":"

The Tuscan honey<\/strong> is characterized by its specificity, which is attributed to the territory linked to the geographical environment and the presence of humans.<\/em><\/p>\n

Beekeeping, a tradition that dates back to the Etruscan era<\/h2>\n

The favorable environmental conditions have allowed the development of beekeeping since the Etruscan and Roman eras<\/strong>. Not surprisingly, honey was often found on the table accompanied by wine and seasonings.<\/p>\n

In addition to honey, beeswax was also produced, serving as a raw material of enormous economic importance. Due to its specific and highly energetic qualities, honey has always been considered an excellent remedy for the treatment of diseases.<\/strong><\/p>\n

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Beach honey, a Pisan specialty<\/h2>\n

In the Pisan territory, there stands out the production, albeit limited, of a very particular variety, that of beach honey<\/strong>. Obtained through organic methods<\/strong> exclusively along the coastal area of the park, it has a light amber color.<\/span><\/p>\n

The scent and flavor are reminiscent of the essential oils of Mediterranean scrubland plants from which it is produced: <\/span>Camuciolo<\/strong>, Santolina, Cornflower, Goldenrod, Honeysuckle, and the more common types of Cistus that colonize much of the coastal dunes. In particular, Camuciolo is a fundamental “ingredient” for beach honey, as the microscopic drops of essential oils that bees collect on its petals give the honey its distinctive <\/span>“maritime” taste<\/strong> and its sensory qualities.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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With a transparent and fluid consistency, it is produced from May to August. It is recommended to consume it on bread or as an accompaniment to cheeses. At the Mieleria<\/a> del Parco or the Bottega del Parco, in the San Rossore Estate, guided honey tastings<\/strong> are available.<\/p>\n

Environmentally respectful companies<\/h2>\n

Throughout the Pisan territory, there are also family-run companies<\/strong> that follow organic production standards<\/strong>, far from major communication routes and intensive agricultural areas. The production, in this case as well, is limited to plant species such as chestnut, lime, oak honeydew, and essences of the Mediterranean scrubland. Production, especially in the area of the Pisan Hills, is rich in pristine nature, wild and medicinal plants, where cultivators and breeders are attentive to the protection of the territory, allowing the honey to have better quality and maximize its nutritional and therapeutic qualities.<\/p>\n

Most honey-producing farms offer tastings or guided tastings<\/strong> paired with local products.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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