Acacia Honey, 100% Italian.
 Robinia or acacia (Robinia Pseudoacacia L.), is a shrubby or arboreal plant widespread in all Italian regions. Among the various honeys, Acacia honey is undoubtedly the most widely known and appreciated. Its success is based on its peculiar characteristics: light color, liquid physical state, light and delicate smell and flavor. These qualities are not found in any other national production and are highly appreciated by those who feed on honey.
 The main characteristic of this type of honey is its high fructose content, which is the basis of its low tendency to crystallize and its high sweetening power. From the compositional point of view, it is also characterized by its low content of mineral salts, enzymes and acidity.
 Organoleptic characteristics
 Robinia honey is generally liquid;
 It may eventually appear cloudy due to the formation of crystals, without however ever reaching complete crystallization. The color is always very light, from almost colorless to straw-colored.
 The nose perceives a fine floral, slightly fruity, papery, robinia flower scent. The flavor is decidedly sweet, with very light acidity. The aroma is very delicate, not very persistent, and recalls vanilla, sugared, peeled sweet almond, and without an aftertaste.

 To reduce the incidence of contamination with other blooms, it is essential for us to have a good knowledge of the territory and the nectariferous resources, timing in placing and collecting the honey supers, so as to isolate the nectariferous flow coming from the black locust, adequate surveillance of the hives and the work of the bees.