The acacia, a limpid and delicately fragrant honey, comes from the spectacular valleys near Civita di Bagnoregio in central Italy. At spring time in these wild valleys, the dawn is permeated with the scent of acacia blossoms. From this nectar Mauro Pagliaccia's bees produce an immaculate limpid gold ambrosial honey. One of the few honeys which remains naturally liquid over time, acacia honey is light and easily digested, with a pure and delicately fragrant taste.
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