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Abamele

Antica Apicoltura Gallurese

Abamele is a traditional food of the Sardinian tradition obtained by extracting wax from bee honeycombs.

 

 

Ingredients: honey, pollen, traces of royal jelly, propolis

Allergens: no Allergens

Packaging: Jar 250g

Food pairing: It is an energy-giving food, particularly useful to sportsmen/women, young people, the aged, and convalescent persons. In Sardinia it is frequently employed to make traditional sweets, but it is also consumed with bread at breakfast or for an afternoon snack. It tastes great with ricotta, fresh cow’s-milk cheeses, ice-cream. 

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Occasion: Brunch

CHF 12.90

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Abamele is a traditional food of the Sardinian tradition obtained by extracting wax from bee honeycombs. It is made in spring time during the period of swarming. It frequently requires the destruction of honeycombs containing a great number of queen cells which pour their wax within the product. This contribution helps to add to Abamele content further beneficial effects such as proteins and essential amino acids, sugars - especially glucose and fructose-, lipids, enzymes, cholinergic factors, vitamins, antitoxic factors, antibiotics, growth factors, cytostatic factors.    

 

Antica Apicoltura Gallurese

Beehives in Berchideddu territory

The story of Antica Apicoltura Gallurese begins in 1981, when Dr. Pietro Paolo Porcu, the district doctor of the hamlet Berchiddeddu, was given by one of his patients a family of bees. The work these hard-working insects accomplished in a very short period was so impressive that new numerous families came into existence. In 1982, the farm began to use as logo the small St Thomas church. From that time on, customers would have recognized Antica Apicoltura Gallurese product as “the small church honey”. In the last years, the picture of the church has been enriched by a Latin sentence usually pronounced by Giovanni Porcu, a vet and the founder’s father. As man of classic culture, he used to say "semper prima tene", meaning “Be always the first”.

Berchideddu territory

Berchiddeddu is 14 kilometre far from Olbia. This same distance need to be covered at a slow pace, in order to enjoy all the amazing and changeable perspectives it offers.

Mountains come into sight on the horizon, while the landscape is marked by higher and higher ranges, covered with different shades of green. This is the best view of gallurese landscape: luxuriance of wild olives, mastic trees, myrtles, cistus, wild brier, whitethorn, asphodel, ferula.

Antica Apicultura Gallurese has the great fortune to have its apiarieson the surrounding hills of Berchideddu. This is a territory without any form of intensive agriculture, factories and traffic-congested streets. It is a poorly populated area with an almost uncontaminated territory. Thanks to these favourable environmental conditions, the farm can produce high-quality honeys without any kind of contaminating agent such as tailings of farming treatments, heavy metals coming from traffic, and any other form of pollution.

In the competition promoted by the Honey National Observatory, Antica Apicoltura Gallurese products have won the best award: the “Three golden drops” has acknowledged in their nectar all those properties that make it special (that is, purity, flavour, colour, vividness, residual wax). Plants in Berchideddu give the possibility to produce monofloral honeys such as Lavender-, Thistle-, Strawberry-tree-, honeys and the valuable Millefiori honey. Sometimes it has been produced even Heather- and Asphodel honeys. Thanks to the revival of ancient methods, the farm has newly begun to produce abamele, a food of Sardinian culture origins.

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Abamele

Abamele

Abamele is a traditional food of the Sardinian tradition obtained by extracting wax from bee honeycombs.

 

 

Ingredients: honey, pollen, traces of royal jelly, propolis

Allergens: no Allergens

Packaging: Jar 250g

Food pairing: It is an energy-giving food, particularly useful to sportsmen/women, young people, the aged, and convalescent persons. In Sardinia it is frequently employed to make traditional sweets, but it is also consumed with bread at breakfast or for an afternoon snack. It tastes great with ricotta, fresh cow’s-milk cheeses, ice-cream. 

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