The beekeeping farm LùMiele of Luca Puglisi is set up on the 3rd January 2018. It produces quality and genuine honey. The honey tells, and at the same time express, all the work of the bees. In line with the mission of the farm, the owner applies a biomechanical method called Campero. This technique, differently from the common chemicals, doesn’t affect the bee, the wax and the honey. Contrary to any other method, it is used during the bloom, so as to monitor the varroa, an acarus that feeds itself with the lymph of the bees causing deformity in the births, manifested in the form of stress, leading them to death and eventually to the extension of the colony. In winter bees are fed with completely biological food, made exclusively by prickly pears, cactus leaves, honey and 30% of biological powdered sugar. The 70 plants of Evodia (the tree of the honey) in the farm flourish in the months of July and August right when the bees start needing supplies of food.
The Sialab, a company from Avola follows the farm for the analyses of the honey and takes the respective samples in the laboratory where the honey extraction takes place. All this to have a genuine and pure honey. The farm organizes guided excursions to discover the wonderful world of the bees that here are protected: little beings at the centre of our ecosystem, able to create a perfect equilibrium.
The typologies of honey produced are the Zagara, the Chestnut, the Eucalyptus, the Wildflower. The Zagara honey is the Sicilian honey per excellence. This honey is one of the most appreciated because of its intensity, the delicacy of the flavour that reminds of the flowers of citrus fruit, from which it derives. It is characterized by an intense aroma that reminds those of the oranges. It tends to crystallize after a few months from the harvest and in these cases, it acquires a colour tending to white or beige. The wildflower honey is precious because it unifies the properties of various plants and it is unique for its flavour. In fact, it takes different characteristics according to the area of harvest. It is made almost exclusively of sugar. It tends to crystallize like the Zagara or Sulla honey. The Sulla honey is typical of the Mediterranean region and has many healing and beneficial properties. The name Sulla comes from the herbaceous plant from which the bees take the pollen. It is a particular species, typical of the Mediterranean area that is present almost in every region of the Central-Southern Italy. It has a very delicate taste, almost impossible to describe and tends to crystallize similarly to the Zagara honey. The chestnut honey is dark, with an aromatic scent, a complex flavour and a bitter aftertaste. The true chestnut honey is different from the others especially because it stays liquid all year round since it has not a high level of sugars. The Eucalyptus honey has beneficial properties against the sicknesses of the respiratory system. The consistence is compact and the colour is amber; its crystallization happens in a few months and the granularity is fine. The taste is strong, intense and particularly balsamic.