Honey among the local productions of San Quirico.
It is characterized by its specificity derived right from the territory, given by the combination of natural and human factors to which are added the favorable environmental conditions that, over time, allowed for the development of beekeeping (albeit niche) since the time of the Etruscans and Romans, and then in the Middle Ages, on whose tables honey accompanied wine, condiments and dishes.
Even today, the process of honey production is very simple: it all begins with the bee, which, busy procuring food supplies for the survival of the hive, wanders the fields and settles on the many flowers it encounters on its path. Sucking nectar from flowers and plant secretions (as happens with honeydew honey), it turns it into honey by mixing it with the enzymes it produces, and lets it mature in the honeycombs of the hive.
In this process, which seems almost magical, the beekeeper’s role is very limited: he has to take care of transporting the bees to the hives near the blooms, collecting the honey they produce, leaving some for their survival as well, potting it and making it available for the final consumer.