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.
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Students of the Gastronomic Sciences at Pollenzo are collaborating with Slow Food to fill the Ark.