Description
Miele Varesino PDO is a single-flower Acacia honey obtained from nectar gathered by bees from the flowers of the Robinia pseuodocacia tree, which is characterised by the high purity level of the nectar source, a maximum moisture content of 17.5% and an HMF value of less than 15 mg/kg.
Production Area
The production area of Miele Varesino PDO is within the territory of the Province of Varese in the Lombardy region, at the foot of the Alps, between the Ticino and Olona rivers and lakes Maggiore and Lugano. The apiaries that are used must be situated on plains, hills and mountains no higher than 600 metres a.s.l.
Production Method
The Miele Varesino PDO apiaries can remain in the same location throughout the production year, or be moved around within the entire production area throughout the relative blooming period. Rational bee hives with removable vertical honeycombs must be used for production. The supers used during the bees’ gathering period should be empty and clean. The apiaries must be inspected carefully in order to prevent transferring foreign odours or combustion residues to the honey, using smoke obtained with suitable cellulosic plant materials. The honey must only be extracted from brood-free honeycomb supers and must be carried out with centrifugal honey extractors. Gravity filtration is used to filter the honey, with permeable filters that allow the main elements of the honey (pollen) to filter through, at the end of which the collected honey must be decanted by placing it in containers with lids. Once extracted, the honey can be stored - in dry, ventilated places, and at times humidity controlled – packaged and labelled within 24 months.
Appearance and Flavour
Miele Varesino PDO has a liquid consistency that rarely crystallises. It is transparent with a colour ranging from almost colourless to pale yellow. It is characterised by its extremely sweet flavour, a light and delicate fragrance, without any overpowering odours, and sugary vanilla aroma.
History
Many villas were built in this geographical area between the 17th and 20th centuries, with parks filled with exotic ornamental species which today have overrun the local undergrowth due to the favourable climate. At the beginning of the last century, following the construction of the Italian rail network after the Unification of Italy, Robinia pseuodocacia L. was used to strengthen the embankments. The proliferation of the Robinia trees prompted local beekeepers to specialise more in the production of acacia honey, which thanks to its particular characteristics differed from other honeys that had been produced up until then, and it quickly became the most produced honey in the Province of Varese. The mandatory provincial Beekeepers Consortium was established in 1934, becoming the Honey Producers Association for the Province of Varese in 1983. A few years later, in 1989, the Quality Consortium for Miele Varesino was established.
Gastronomy
Miele Varesino PDO maintains its characteristics for a long period of time if kept away from direct light and heat sources. It is delicious on bread or melba toast for breakfast, with butter or ricotta. This honey is ideal for adding to milk or tea, and is perfect for sweetening herbal infusions. Miele Varesino PDO and yogurt is a healthy and tasty combination, thanks to their individual beneficial properties.
Marketing
The product is marketed as Miele Varesino PDO and is sold year-round in sealed glass jars with a metal lid, or in single serve sachets, jars or pots made of a suitable material, on which there is a seal that must bear the product’s identifying logo.
Distinctive Features
Acacia Miele Varesino PDO must have the pollen spectrum representative of the Province of Varese, which is characterised by the presence of pollen from exotic ornamental plants in gardens and parks, which are well-adapted to the production environment. In fact, the product is distinguished by the presence of pollen from the Dwarf Chinese Windmill Palm (Trachycarpus fortunei), whereas it contains no sainfoin or oak mistletoe pollens.
