I mieli della regina
Info
The honey showcases the biodiversity of a territory, uniquely linked to the environment where the bees thrive. Along the historic path of the Regina Viarum lies a remarkable arboreal and floral heritage, creating a paradise for industrious honeybees. What types of honey will emerge from this exceptional botanical setting?
This will be discovered through an exciting taste journey—essentially a botanical walk at the table, exploring the colors, scents, and flavors of the honeys from the Parco Appia Antica. The floral nuances will unveil the incredible botanical variety of the park.
A special technique will be used during the tasting journey: sensory analysis. Participants will engage their five senses to learn how to savor and identify both unifloral and multifloral honeys, evaluate their qualities and drawbacks, and use a shared vocabulary for description.
Additionally, the process of honey collection, extraction, and processing will be demonstrated. The differences between organic and conventional honey, as well as between liquid and crystallized honey, will be explored. The discussion will also cover urban beekeeping, fraud and adulteration, low prices, imported products, and the significance of choosing Italian honey, particularly local honey—the honey of Regina!
This will be an interesting, useful, enjoyable, and highly educational meeting about a product that has much left to be told.
USEFUL INFO
The meeting will last approximately two hours, held at Cartiera Latina in the Dì Natura space starting at 10:30 AM.
Via Appia Antica, 42 (Parking available at street number 50)
Reservation required for a maximum of 15 people
What will be done?
There will be a guided tasting of 5 different honey varieties. Standardized assessment methods will be used to evaluate the product quality across several stages: visual analysis to examine the honey's color and appearance; olfactory analysis to identify the aromas; and taste analysis to assess aroma, flavor, persistence, and consistency. To ensure that descriptions are understandable to everyone, a common shared vocabulary is necessary: a “wheel of smells and aromas” has been developed to guide tasters. The innermost circle includes 7 main odor families of honey: floral, fruity, warm, aromatic, chemical, vegetal, and animal. Each family has subcategories that provide specific indications for clarity in discussion.
Consumers will gain a deeper understanding of the product they bring to their tables and become more aware. One of the main goals of sensory analysis is to familiarize people with honey as a food, educating them to appreciate the unique characteristics of honey, such as the impossibility of having identical honeys. Every honey can be distinct from another due to variations beyond human control. Tasting honey is a gamble. Sensory analysis helps to embrace this gamble and provides the tools to fully engage with it.
The gathering is organized by Alessia Balucanti
Beekeeper at “Le Api di Balù”
Expert in Honey Sensory Analysis registered in the National Register
Member of AMI Ambassadors of Honeys
Part of the AMI Project “Women of Honey”
leapidibalu@gmail.com
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