The Etna wildflower honey from the Etna Volcano range is produced at the foot of the volcano. It encapsulates the silent power of Etna and the richness of its lava soils in a jar that smells of Sicily.

Etna’s wildflower honey and the tradition of the ‘lapari’

The honey is produced in the area of Zafferana Etnea, the historic heart of Sicilian beekeeping. Here, the lava soils give the local produce unique and distinctive characteristics. This is why the honey from this area has always been known as “the Gold of Etna”.

It is the result of the patient work of the ‘lapari’, the Sicilian beekeepers. They are the guardians of a tradition that began in the early decades of the 20th century, and which still today combines knowledge, respect for nature and the local culture.

Flavour and characteristics

Millefiori is made from the nectar of many different flowers that bloom on the slopes of the volcano. This is why its fragrance changes with the seasons and reflects the biodiversity of the area. The flavour is sweet and harmonious, with floral and fruity notes.

How to enjoy it

It’s perfect for breakfast, spread on bread or rusks. It’s also great for sweetening tea and herbal teas, or with yoghurt. Try it with fresh cheeses too, such as Sicilian ricotta.

• Variety: mixed flowers
• Range: Etna Volcano
• Origin: Zafferana Etnea, Sicily

Discover all the different types of honey and other local produce in this category Food & Beverage of the Kalura shop.