ADI honey. The natural flavor.

ADI honey. The natural flavor.

From 1858 on the art of honey. The history of the company ADI Apicoltura starts in Tornareccio, in Thanks to the traditional method and innovative technology only the Chieti province, near the Abruzzo National Park. matured honey is harvested and preserved, maintaining unaffected In this framework for more than 140 years the Iacovanelli family the colors, flavors and fragrances that guarantee a better quality and dedicates with extraordinary success to the production of honey in so origin. far becoming one of the leading Italian companies for the production The composition of the beehive has improved the search of new and and sale of honey. valuable monofloral varieties like cherry, rosemary and cockshead. The 4th generation of the Iacovanelli continues with the maximum The product is guaranteed for its origin and especially for the way of care the art of selection and preservation of honey products, processing that not includes the pasteurization, main cause for the guaranteeing quality and tradition to the consumer. loss of nutritional properties. The Iacovanelli family owns 1.500 hives and these are made from You can find the ADI-honey in specialized and gourmet shops in natural materials and are placed with utmost care in rural areas where Germany, Switzerland, Scandinavia, United States, Japan, Hong the honey bees can live and find an abundance of floral diversity. The Kong. Thanks to the acquisition of the British Retail Consortium love for the honeybee care without the use of chemical products is (BRC) and International Food Standard (IFS) certificate its products the guarantee for the production of organically certified honey. are entering into the bigger European supermarkets.

Why choose Italian honey. A consumer needs to know some properties before choosing a honey to bring home. The Italian honey manages to distinct itself for some important organoleptic aspects that makes it unique. To buy a quality honey it is better to buy an Italian one or at least the one that honestly indicates the origin (notice that the indication blend equals an industrial product), harvest date, expire date and the floral variety. In Italy exists a certified local production, which variety is the best guarantee for taste and authenticity; if the consumer wishes new and astonishing flavors or fantasizes with and combines it in the kitchen, Italian honey will be the very best choice. A last hint, the fluid and transparent honey is no better than the dense and crystallized one, for the liquidity derives from a thermal treatment; pasteurization that diminishes the nutritional properties of the product. The only honey varieties which remain natural fluid are acacia, chestnut and honeydew.

Between flavor and health. Before the discovery of sugar, honey appears to be the only condensed sweetener exploited in food, moreover the only one as well as fine reinvigorating The energetic content is due to a particular composition of the honey-sugars, fructose, water, pollen are the main components. The presence of fructose is of special significance, it enables honey a sweetener capability superior to table sugar, giving it at the same time a more long-lasting energy source. Fructose is a real and proper fuel for the muscles and for that reason athletes are advised to take-in honey before physical activity. Honey, moreover, has a real and proper anti-bacterial process due to an enzyme that is activated during the dilution and in this way acts as a protection against the bacterial assault. The biochemist Bogdanov comprehends between the advantages of the probiotic activity useful to the functioning of the bacterial intestinal flora, the anti-oxidant activity, thanks to the presence of flavonoids, the anti-inflammatory activity and the characteristics to possess a glycemic index lower than that of sugar. Honey confirms itself being the excellent food integrator to be totally natural. If the health gains, surely you won t lose the flavor, it is never useless to repeat that the value of the honey not belongs only to the high nutritive contribution but above all to the goodness. Italy with 30 polyfloral honey and with other rare honies is the mayor producer of polyfloral honey in the world, there is no other country that can deliver such a vast production variety.

What kind of honey are you? Honey can be monofloral or polyfloral according to the flowers from which the bee carries the nectar to produce it. The monofloral originates from a sole herbal origin and turned to be sufficiently typical. From the point of view of the composition and the organoleptic and microscopical properties to be precisely a honey is considered a monofloral, has to be recognized from lab analysis and it is more important from the fragrance and flavor properties. Italy benefits an enormous variety of monofloral honey; citrus, chestnut, cherry, eucalyptus, sunflower, honey-dew, rosemary, sulk, lime, thyme; the most sold is the acacia, appreciated for its fluidness. Who preserves well. Honey can be preserved for a long time, maintaining unaffected its properties. Apparently, time is not indifferent to honey, excessive heat, exposure to humidity and direct sun light cause a major damage to the product than time. During the preservation in some cases the honey can suffer alteration due to fermentation: the product shows excessive water content. This happens when the honey is not brought to a sufficient maturation before the extraction of the beehive. A fine inspection of the temperature, which may not be above 20 C, a shelter from humidity, a preservation far from direct sun light guarantee to honey an optimal preservation so the honey is still considered a fresh product even a year after production.

Honey in the kitchen. Honey is an excellent ingredient in the kitchen; it combines well with everything, not only with cheese which is a common combination but used with wisdom succeeds to revive flavors astonishing even the finest palate, it is sufficient to follow some principles and to give free expression to the fantasy. The secret in the kitchen belongs to the right dose, permit to every type of honey used, to stress its role as witness of the taste. Honey as substitute of sugar, finds large application. The sole recommendation: the type of honey is adequate to food and drink to which it is added. Look at some examples; a thirst-quenching drink; made of water, eucalyptus honey and lemon juice; an evening herbal tea; sweetened with lime-tree honey, shake with milk, strawberries and acacia honey; orange juice with orange honey; yoghurt with cocks head honey; roasted bread snacks buttered with amalgamate and an equal quantity of favorite honey; ricotta and chestnut honey or a different strong honey; roasted bread with peanut butter and a neutral honey with body like wild flowers; a summer fruit cocktail with thyme or orange honey. The acacia honey, with a very delicate flavor highly sweetened and easy to soluble, is recommended to substitute table sugar every time you don t want to interfere with the proper flavor of the eatable. Also with the preparation of a salad honey can find its right position. It is very important not to exaggerate with the quantities, at the dish the amount of honey added may not cover the flavor of the other ingredient but has to be integrated with the others.

COMPANY IS CERTIFIED WITH MARGAN DESIGN STUDIO www.margan.it ADI Apicoltura srl Via De Gasperi, 72-66046 Tornareccio (CH) - ITALY Tel. +39 0872 868160 - Fax +39 0872 870021 info@adiapicoltura.it www.adiapicoltura.it