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Sardinian chestnut honey (Castanea sativa) can be distinguished from other varieties thanks to its dark colour and bitter taste. Around mid-June, beekeepers transfer the hives to a chestnut grove, so that the insect can feed on the pollen of chestnut flowers.

At the end of September, they extract the honey using a special extractor, which uses centrifugal force on the combs. Then, the honey is thoroughly cleared from dead bees, fragments of wax, and debris. After further filtration, it is placed in containers, ready to be sold.

This type of honey is very rich in iron, therefore it can boost the production of red blood cells, making it an excellent tonic; it’s also a very good remedy for coughs and ulcers.

This post is also available in: Italiano (Italian)