The Production of rosemary honey in Italy is merely an occasional affair as the bee families are not yet sufficiently developed in March in order to exploit the precocious flowering of this plant. The honey in its liquid state is of clear yellow color, turning towards white or ivory as it crystallizes. Its aroma is of medium persistency, finely aromatic and slightly floral, while its flavor is generally sweet-acidic. It is generally produced in the regions of Apulia and Sardinia.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.