Honeycomb

Unpasteurized, unfiltered Apis mellifera ligustica wildflower honey — raw, just as the bees make it

Honey in its perfect form: sealed in wax by the bees themselves, never touched, never heated — the pinnacle of all beekeeping.

Lorenzo Merone's Wildflower Honeycomb

This isn't just honey: it's honey as bees conceive it, before humans touch it. In the honeycomb, each hexagonal cell was constructed, filled with multi-flower nectar, and sealed with a wax cap by the bees themselves—Apis mellifera ligustica, the Italian honeybee—and thus arrives on your table: unpasteurized, unfiltered, unextracted. Raw in the truest sense. It originates in Lorenzo Merone's micro-apiary in Mazzano Romano, in the verdant Treja Valley, from a small-scale production focused on the highest quality: bees are treated naturally with only certified organic products, on a farm built around their well-being, with honey harvested only at peak ripeness and processed exclusively cold. The result is an extremely rare product with a unique flavor—and every portion, wax included, is edible.
 
 
 

The roots of this honeycomb are deep in tradition

The honeycomb is humanity's oldest sweet: in the Cueva de la Araña cave in Spain, an eight-thousand-year-old cave painting depicts a figure suspended from vines, stealing honeycombs from a wild hive, surrounded by bees—the first "label" in the history of honey, when the only way to enjoy it was to chew its wax. And the bee that produces it in this valley today is a world celebrity: the Apis mellifera ligustica, the Italian honeybee, so docile and hardworking that in the 19th century it became the most exported and farmed breed on the planet, the buzzing ambassador of our country. Its kingdom here is the Treja Valley: the wild, green gorge between Mazzano Romano and Calcata, ancient land of the Faliscans, now a protected park where wildflowers grow wild among the tuff and forest. A honey that tastes exactly like this place—because it has never been anywhere else.
 
 
 

Choosing Honeycomb means taking care of yourself

The honeycomb is honey in its purest form: never heated, never filtered, never exposed to air until you cut it, it preserves intact the enzymes, pollen, propolis, and aromatic compounds that pasteurization and processing disperse. The beeswax that seals each cell is completely edible and is chewed along with the honey, as has been done for eight thousand years. The exclusive cold processing and harvesting at full maturity preserve what makes raw honey so traditionally prized: its emollient and balsamic properties and the rich aroma of the valley's wildflowers. A single recommendation, which is also a tasting tip: never heat it—heat disperses its aromas. Like all honey, it is not suitable for children under 12 months.
 
 
 

How to Best Use: Multi-Flower Honeycomb Honey

• DIRECTLY FROM THE COMB, LIKE EIGHT THOUSAND YEARS AGO: cut a portion with a hot knife and enjoy it as is, even chewing the completely edible wax: it's the purest tasting experience that honey can offer. Also sublime on warm bread and Organic butter, where the wax melts barely on contact.
• THE GREAT CLASSIC WITH PECORINO AND BLUE CHEESE: place a honeycomb cube next to a Organic Grangessato Blue Cheese or a Organic Pecorino Romano DOP and Slow Food Pistoia Mountain Pecorino Cheese: the sweet waxiness of the honeycomb and the spicy flavor of the cheese are one of the most celebrated combinations in Italian gastronomy.
• ON RICOTTA AND AT THE END OF THE MEAL WITH DRIED FRUIT: a sliver of honeycomb on top of the Organic Buffalo Ricotta very fresh it is an instant dessert; or close the meal in the old fashioned way, with honeycomb and Organic Sorrento Walnuts: the snack of kings, without a gram of added sugar.

The Producer: Lorenzo Merone

Lorenzo Merone runs a micro apiary in Mazzano Romano, in the Treja Valley. This deliberately small-scale production—not certified organic simply because of its size, but conducted using organic practices and treatments based only on certified organic products—is entirely focused on the well-being of the bees and the exceptional quality of the honey, harvested when fully ripe and processed exclusively using cold methods.
 
 
 

Why comb honey is special

Comb honey is structurally more valuable than extracted honey for three specific reasons: bees must build the wax from scratch with each harvest, sacrificing the yield of reusable comb; the product is neither extractable nor workable—it's all or nothing; and it's extremely delicate to transport and package. It's the flagship product of any beekeeping operation: from a micro-production like this, it's even more so.
 
 
 

Food container

Store in a cool, dry place, away from light and heat. Do not heat: heat disperses the aromas of raw honey.
 
 
 

Ingredients

Wildflower honey from Apis mellifera ligustica honeycomb. Origin: Italy — Treja Valley (Lazio). Produced and packaged by beekeeper Lorenzo Merone, Mazzano Romano (RM).
 
 
 

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