Dandelion honey comes from the flower also known as "dandelion" or "dandelion" (Taraxacum officinale, from the family of asteracees).
It is a perennial herbaceous plant, common in the grassy areas of plain and mountain all over Northern Italy from which the production of our honey comes (Val Pusteria).
Our honey has well-defined organoleptic characteristics: it crystallizes finely in a short time thus coming to form a soft and creamy mass.
The color is amber with yellow reflections in liquid honey, cream or yellow when it crystallizes.
Both the smell and the taste is intense, in very persistent mouth.
Remarkable the difference between the smell and the taste, the latter appears finer.
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