Try a honey and lemon torta with a local dessert wine for an Italian meal conclusion.
Honey has a long history of human consumption, with cave paintings depicting honey gathering dating back 8000 years. It is speculated that the ancient Greeks first brought beekeeping to southern Italy, and several ancient Roman mention the gathering and use of honey in their writings, including Pliny the Elder and Marcus Terentius Varro. In the absence of sugar, honey was an integral sweetening ingredient in Roman recipes. It also has medicinal uses, it’s anti-bacterial and anti-inflammatory properties are still recognized today as beneficial for treatment of wounds.Cured honey is also suitable for long term storage, due to its high sugar content and low water content. We can thank the energetic bees for the latter, as the bees inside the hive fan their wings, creating a draft across the honeycomb, evaporating the water from the nectar and preventing fermentation. Honey, and items preserved in honey, have been preserved for decades, even centuries. The Egyptians even used it as an embalming fluid.Print
Kathy Bechtel’s obsession with food and cooking began as a teenager. After years following a traditional career path as a telecommunications engineer, she left to attend culinary school and wine training, and is now combining her passions for food and wine, the outdoors, and travel as owner and Culinary Tour Director of Italiaoutdoors. In this role, Kathy leads small bicycle, skiing and walking tours that explore the authentic regional cuisines, local products and undiscovered wines of Northeastern Italy.