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The illustrious ancient Greek and Latin writers referred to honey from the Iblean Mountains as the best they had ever tasted. Made from wild thyme, orange blossom and other mediterranean plants, the honey made in this area of Sicily has maintained its qualities throughout the centuries.
Honey's basic components are water, sugars (fructose, glucose, maltose), acids (gluconic, citric, malic, succinic, acetic, formic, lactic, butiric, pyroglutamic, amino), proteins, mineral salts (potassium, sodium, calcium, magnesium, chloride, sulphate, phosphate), pigments (carotene, chlorophyll and its derivatives), chemicals and flavors of flowers (esters, aldehydes, alcohol), tannin, enzymes (diastase, invertase) and vitamins.
We started talking about honey by emphasizing its components, so that one may soon realize what a nutrient and rich substance it is. 100 grams of honey are equivalent to 300 calories that are rapidly absorbed into the bloodstream to provide quick energy. What an outstanding nutritional quality.
People who practise sports use to eat honey before, after or even during a performance since it fuels their muscles and increases energy and physical endurance. Far more than any other product it enhances intense and prolonged performances.
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Being a pre-digested food thanks to bees' hard work, honey is easily and quickly absorbed. In fact, bees add digestive enzymes to the nectar, making it readily digestible for humans.
Honey is a great aid for people with digestion problems, who have everything to gain by replacing sugar with honey.
It is much suitable for people who suffers from gastric ulcers and is a healty food for infants due both to its mentioned properties and to its enhancing the absorption of mineral salts.
It is a mild laxative, useful in relieving constipation, helps maintain the intestinal flora and is effective at counteracting fermentation.

It has antibacterial properties and helps to heal wounds. A spoonful of honey soothes a sore throat by just letting it dissolve slowly in your mouth.
As regards its organoleptic characteristics, honey, originally liquid, naturally tends to crystallize at low temperatures that vary according to the floral source. Gentle heating (not over 40°) will restore it to its original state.

HONEY | Other Products >