Award-winning beekeepers, Fabrizio and Pierpaolo Cazzola of Apicoltura Cazzola have been producing honey at Altedo in the province of Bolognia in Emilia-Romagna for over 20 years. They practice nomadism, meaning they manage from 3 to more than 400 hives during the year, transferring their bees to different areas for various types of blooms, in order to obtain single flower honeys from different botanical origins. Their honey is extracted using centrifugal force, for a voluptuous texture that maintains the integrity of each varietal’s flavor. Choose from the following flavors. Varieties Sold Separately. Cherry Honey: Its refined flavor, evokes springtime. It pairs especially well with an aged Asiago, Grana or aged goat cheese. Coriander Honey: This honey has the pleasantly sweet spice of the fresh herb. Forest Honey: This delicious raw honey is different from blossom honeys. Fascinatingly, the bees collect tree sap released by aphids and process it like nectar. The honey is prized in Europe for its high mineral content, health benefits, and strong flavor. Rich and dark, with notes of caramel, it is delicious with Pecorino Toscano. Lemon Honey: Bright and fruity, this lemon honey is lovely with younger goat’s milk cheeses. Rhododendron Honey: Rich, full, and earthy with a lingering finish, the Rhododendron Honey pairs well with Castelrosso, Pecorino Ginepro, or Leonora. Sunflower Honey: Dense, creamy, and buttery with hints of nectarine and plum, Sunflower Honey is an excellent honey for beginners because of its gentle taste. Pair it with Pecorino Sardo or Mahon Reserva. No honey should be fed to infants 12 months or younger. Varieties Sold Separately. Since this is a natural, raw honey, it will crystallize over time or at cooler temperatures. To return this honey to a liquid state, simply heat the jar in warm water, stirring to smooth the texture.