Miele (Honey): A foodstuff produced by domestic bees and obtained from the nectar of flowers or from secretions deriving from the live parts of plants or that are found on the plants, and which the bees select, transform and combine with their own specific substances and allow to develop in the honeycombs in the beehive. The territorial conformation of Piedmont favours the production of different types of monofora and multiflora honey which are classified under the name Mieli del Piemonte (PAT). They include “Acacia Honey”, with a pleasant, delicate taste, also used as a sweetener; “Chestnut Honey”, intensely aromatic with a bitterish flavour; “Cherry Honey”, rare and prestigious, with a sweet and fruity taste; “Alpine Flora Honey”, with aromas of alpine flowers and an intense flavour; “Millefiori Honey”, the most widespread and perhaps the least characteristic; “Rhododendron Honey”, with a delicate taste; “Tarassaco Honey”, with a delicate, non-persistent taste; “Lime Honey”, with expectorating properties ideal for treating fevers. In Piedmont, numerous documents attest to the presence of beekeeping as early as the early Middle Ages. Indeed, it appears certain that bees were kept in the alpine foothills of the Cuneo and Canavese areas. As a testimony to Piedmont’s specialisation in this area, a study carried out in 1922 on Italian and European honey production indicated the presence of 22 different types of honey in the region.
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