Apicoltura Vallera is a farm founded in 2001 in the Monferrato hills of the Piedmont region of Italy dedicated to beekeeping and the production of organic honey.
Founder Davide Bosio began the business with the desire to reclaim the farm owned by his grandfather Emilio, a renowned winemaker and amateur beekeeper. Most of the blossoms the bees visit on the property are farmed organically and the honey is unpasteurized, retaining all its organoleptic properties. The whimsical packaging is designed by Davide's wife, Roberta (Davide and Roberta are pictured above).
We fell in love with their honeys on a trip to Italy last year. We now sell a diverse lineup, from a classic acacia honey to a unique coriander honey. Here are a few of our favorites:
This monocultivar honey comes from bees gathering nectar from coriander blossoms. The resulting honey is intensely aromatic with a warm, citrusy scent, reminiscent of coconut-based foods. The sweet flavor has a slight vegetal note.
From bees gathering nectar from chestnut tree blossoms, this honey has a deep, dark amber color and an intense, aromatic, and pungent aroma. The flavor is strong and nutty with a slightly bitter aftertaste.
Rododendro (Rhododendron) Honey
This monocultivar honey comes from bees in the high mountains gathering from Rhododendrons. The resulting honey is opalescent in color, with a delicate scent and a subtle wild fruit flavor.
Formaggio Kitchen is the first and exclusive company to import Apicoltura Vallera's honeys into the United States.
Davide and Roberta were sweet enough to take the time to film a video addressed to our customers to share a bit about their story and process. Watch it below.