Corsican honey, a honey with character

Corsica is not only renowned for its beautiful landscapes and culture, but also for its unique gastronomy, of which Corsican honey is a part. In this article, we will explore the history of this honey, the floral varieties that give it its distinct flavors, and we will focus on its harvest. Corsican honey is composed of different origins of nectars from the Corsican maquis. Its creamy texture offers a typical flavor, and gives off an intense floral scent.

But first, discover the honey from Corsica from the honey house! A creamy, amber honey with notes of caramel. It is the delicious result of a vast harvest made by bees on different flowers and plants growing in the scrubland of this beautiful French island. It deliciously embodies the floristic richness of this sunny terroir. This "Mele di Corsica" is very rich in trace elements as well as antioxidants (flavonoids) due to the significant diversity of flowers that compose it. It is effective against sore throats and insomnia, it improves blood circulation and is indicated in case of cholesterol. Our honey from Corsica is protected by a PDO (Protected Designation of Origin) guaranteeing its geographical origin, its quality, as well as the know-how of the beekeepers of the island of beauty.

Corsican honey and its varieties

There are 6 main varieties of Corsican honey AOP (Protected Designation of Origin):

• Spring Honey : with a golden color, a floral flavor without acidity (harvested from March to May)
• Spring Maquis Honey : amber in color, it has a delicate taste of caramel and cocoa (harvested throughout the spring)
• Honeydew from the scrubland : very dark in color, it has a persistent flavor of liquorice, caramel and ripe fruit (harvested from May to September)
• Summer Maquis Honey : amber in color, it has a sweet flavor (harvested from August)
• Chestnut honey : amber in color, intense, it has a very strong flavor and a marked acidity (harvested from July)
• Autumn maquis : bright yellow in color, it is a honey with a strong and bitter flavor (harvested from October to February).

A certified honey

Corsican Honey AOP is the only French honey in AOP ( with Vosges fir honey ). In order to obtain the designation it must “come from nectars and/or honeydews foraged by Corsican ecotype bees on the spontaneous and natural plant associations of the island ( with the exception of citrus plantations ).”

The specificity of Corsican honey is a mixture of different factors:

• Nature : it is the endemic vegetation of Corsica which makes the flavor of its honey unique.
• Corsican bees : the Corsican ecotype bee Apis mellifera corsica, perfectly adapted to the geographical and climatic conditions
• Men : Honey production in Corsica is based on a tradition that has its roots in the ancient past.

It is the combination of these three elements that allows Corsican honey to receive the AOP (Protected Designation of Origin).

The characteristics of Corsican honey

Bees and their key role

At the heart of Corsican honey production are Corsican bees, tireless pollinators that roam the island's scrubland and flourishing fields. Adapted to their unique environment, these bees play a key role in the diversity of flavors of Corsican honey. Their pollination work contributes to the health of the island's flora.

The richness of Corsican flora

Corsica offers a mosaic of landscapes, each home to a specific variety of flowers. From fragrant scrubland to verdant chestnut groves and flowery plains, the island's floral diversity gives Corsican honey a beautiful aromatic palette. Bees collect nectar from plants such as thyme, rosemary, wild lavender and chestnut.

Harvest seasons

Honey production in Corsica follows a natural calendar. In spring, maquis honey stands out with its intense floral aromas. Summer sees the rise of chestnut honey, while autumn offers a rich and diverse harvest. Each season brings its share of flavors, creating a seasonal taste experience for honey lovers.

Beekeeping know-how

Corsican beekeepers, heirs to a long beekeeping tradition, practice their profession with passion and respect for nature. They ensure the well-being of the colonies, promoting sustainable beekeeping practices. The honey harvest is done meticulously, preserving the quality of the final product. The Corsican beekeeping sector has more than 300 producers, including around a hundred in AOC/AOP, for a production of 200 to 300 tonnes per year. Professionals and amateur beekeepers are all committed to respecting nature and traditional know-how in order to preserve the specificity and quality of island honey production. Thus, the importation of bees from the continent is strictly prohibited in order to avoid any exogenous disturbance.

Beekeeping management, and in particular the choice of apiary locations, is directly linked to knowledge of the land and its specificities. It aims to make the best use of the successive blooms of spontaneous vegetation in their diversity and rate of development, to take advantage of the altitudinal shift of these blooms due to their staggering throughout the year. To do this, beekeepers move their hives from the sea to the mountains throughout the seasons. This results in two types of practices: some farms work exclusively in fixed apiaries, on locations with high nectar and pollen resources, others practice micro-regional movements, most often over very short distances. The criteria of the specifications specify in particular that the hives must be installed, organized and well maintained. The smoking of the hives is done with natural fuels (pine needles, eucalyptus leaves, rosemary, etc.). Chemical repellents are prohibited. Filtration and decantation are mandatory and remelting of honey is permitted only once while pasteurization is prohibited.

The promotion of Corsican honey

Corsican honey, once harvested, is valued for its exceptional qualities. Local initiatives promote direct sales to consumers, highlighting the authenticity of the product. Quality labels also ensure traceability and the preservation of traditional production methods.

The use of Corsican honey in cooking

Very aromatic, Corsican honey is to be kept on hand for daily use. It will please the whole family. Ideal for replacing sugar in your morning tea or coffee, this 100% natural honey is less caloric and better for your health! Apply it on your toast, crepes or pancakes to start your day off right. Excellent in a glass of warm milk.

Recipe for Corsican honey tart and Corsican brocciu

We offer you a recipe to explore the delicacy of maquis honey and the richness of brocciu. Get your aprons on!

Level: easy

Preparation time: 20 minutes

Cooking time: 25 minutes

Ingredients for 6 people:

• 1 roll of puff pastry
• 3 small zucchinis
• 200g of fresh Brocciu
• 6 figs
• 5 sprigs of mint
• 1 drizzle of Corsican honey
• Olive oil
• 1 clove of garlic
• 3 sprigs of aromatic herbs (thyme, oregano, wild thyme, etc.)
• Salt, pepper

Steps:

1. Preheat the oven to 180°C (gas mark 6).
2. Line a 24 cm diameter mold with baking paper. Roll out the dough and fill the mold with it.
3. Wash and dry the zucchini. Remove the ends and cut them into thin slices in a salad bowl. Add the chopped mint, crumbled herbs and crushed garlic. Drizzle with olive oil, salt and pepper and mix.
4. Take 1/3 of the brocciu and spread it over the tart base. Add the sliced ​​zucchini. Cover with the remaining cheese.
5. Wipe the figs with a damp cloth. Cut them into quarters and arrange them on the tart. Drizzle honey over the fruit and bake for 20 to 25 minutes.
6. Enjoy!

From its centuries-old history to its distinct floral varieties, Corsican honey is much more than just a hive product; it is an invitation to discover the generous nature of the Mediterranean island.

To learn more about the different benefits and virtues of honey, discover our infographic .