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Seggiano Raw Honey: Viterbo, Italy

With over five hundred hives and 50 years of experience beekeeping, Mauro Pagliacca produces raw, monofloral honey of rare quality.  

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Careful husbandry ensures that queen bees are at their prime during the peak blossoming period of the chosen flower, and cold extraction preserves naturally occurring enzymes, probiotics, amino acids, vitamins, and minerals.
A percentage of Seggiano Raw Honey sales goes to funding research into colony collapse.


Each springtime in the valleys surrounding Civita di Bagnoregio, the heady scent of acacia blossom permeates the landscape.
From its nectar, Mauro Pagliaccia’s bees produce an immaculate, limpid, gold, ambrosial honey.
One of the few monofloral honey varieties that remains naturally liquid over time, acacia is light and easily digested, with a pure and delicately fragrant taste.


Wild Italian heather, or erica, grows abundantly in the sparsely populated Mediterranean shrublands of southern Tuscany. When it flowers in March, the hills are abuzz with honey bees busy transforming its nectar into a thick, scented amber honey. Its flavour is reminiscent of fudgy, caramelised barley.

Heather honey will crystallise at cooler temperatures but retains its creaminess. It is delicious with yoghurt, ricotta or as an aromatic sweetener.


Honeydew, dark and thick as molasses, is not made from flower nectar, but from the aromatic bark and leaf resins produced by woodland plants during excessively hot summer spells. Honeydew is particularly rich in mineral salts, and its luscious taste and smooth, thick, creamy texture make it a delicious complement to fresh bread or yoghurt. Italians often enjoy it with fresh ricotta or good pecorino cheese.


Wild mint, lime, acacia and clover, in bloom throughout Spring in the low-lying meadowlands of Monte Cimino, are a few of the nectars which combine to make this raw wildflower honey.

This diversity yields a sumptuously thick, amber-coloured honey, rich in active enzymes, probiotics, vitamins and minerals. Once it has set, it can be returned to a liquid state by heating gently in a bain-marie.


This distinctive honey has a sophisticated hint of bitterness, or amaro, prized by the Italian palate. It is made from the nectar of spring-flowering chestnut trees, which populate southern Tuscan and Umbrian highlands.

It is a delicious Tuscan tradition to combine chestnut honey with thin slices of good pecorino cheese and pear. Its rich characteristic flavours add distinction to any dish.


At the height of summer, Mauro takes some of his hives down to the eucalyptus woods spanning the coastal plains north of Tarquinia. The blossom of this unique plant creates a finely crystallised honey, rich in the aroma and properties of eucalyptus, which are believed to benefit the respiratory system. Its flavours are complex and its soft-set texture is pleasingly smooth, thick and creamy. Delicious with yoghurt, on fresh bread or in hot drinks.



This high summer honey comes from the sunflower fields of Lake Bolsena and the upper valley of the Tiber river in Umbria.
Sunflower blossom yields vibrant, golden-yellow honey made of large crystals which melt in the mouth and leave a refreshing sensation, suggestive of lemon citrus.
Once removed from the comb by centrifuge, this honey sets quickly and has a naturally thick consistency.

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