Honey from Val Grande!
At the heart of Val Grande, there are now around twenty beehives — a true colony, considering that a single hive at peak activity can house up to 100,000 bees.
The hives were introduced last autumn in collaboration with the beekeepers of Api in Fattoria, marking a key step in the Oasis’ renaturalization efforts. The goal of this project is to restore the extensive meadows of Val Grande, supporting pollinators and enhancing overall biodiversity.
The honey produced here is surplus honey, meaning it is not needed by the bees themselves.
Spring honey is creamy and intensely crystallized, derived from wildflowers such as dandelion, willow, hawthorn, primrose, and daisies.
Summer honey, named Laguna, comes from the nectar of marsh grasses and lagoon shrubs, offering a unique sweet flavor with a subtle hint of salt — unlike any other honey variety.
The bees feed exclusively on untreated, wild plants within a fully protected ecosystem. This makes them healthier and more robust, able to thrive without supplemental feeding and to naturally cope with common pests like varroa mites.
Introducing bees into Val Grande also has scientific importance. In this pristine, natural environment, researchers can study how ecological conditions influence not only honey production but also the overall health and well-being of the bees. It provides a valuable opportunity to understand how to protect this species — vital to ecosystems and increasingly at risk.
Honey from Val Grande is produced in limited quantities and can be purchased, while supplies last, at the Oasis ticket office (Via Baseleghe 2, Bibione).
Laguna honey from the Val Grande Oasis is the result of the tireless, ceaseless work of our bees. In every jar, you can taste the love, dedication, and respect of those who protect this ecosystem — for all its inhabitants, animal and plant alike — making it a truly unspoiled paradise. For this reason, our Laguna honey can be called the Nectar of the Gods.
To fully appreciate all its aromas, we invite you to try a guided tasting:
Warm the honey: Hold the jar in your hands for a few minutes, gently turning it to warm it slightly. This awakens the subtle olfactory notes.
Smell deeply: Bring the jar close to your nose, remove the lid, and inhale deeply a few times. Close your eyes, and you might feel as if you are standing in the flowering meadows of the Oasis.
Activate the crystals: Using a spoon, gently stir the honey, pressing it against the sides of the jar. This breaks the microcrystals and intensifies the aromatic notes. Repeat about ten times, then smell again. Can you detect the balsamic scent of the surrounding woods?
Taste mindfully: Take a small spoonful of honey into your mouth, but don’t swallow immediately. Let it slowly melt while breathing out through your nose several times. Only then swallow. As you do, notice the balsamic notes in your nasal passages, while your palate experiences a vanilla-like, candy-sweet, floral, and fruity flavor, with hints of citrus and saltiness — all contributed by the continuous bloom of the Oasis throughout the summer.
If you taste it with your eyes closed, it’s like stepping into our little paradise, watching the bees as they hum with gratitude, moving from flower to flower. Breathe, relax, and enjoy — this is the magic of Val Grande Oasis honey.
Ed ora vi proponiamo tre semplici ricette:
1. DETOX HERBAL TEA WITH HONEY, LEMON AND GINGER
Ingredients for 1 person: 250 ml of hot water, 1 teaspoon of Laguna honey, juice of half a freshly squeezed lemon, 1 slice of fresh ginger (or a pinch of powdered ginger).
Preparation: Pour the hot water into a cup, add the ginger, and let it infuse for 5 minutes, then remove it. Add the lemon juice and, when the tea has cooled slightly (around 35°–40°C / 95°–104°F), add the honey. Stir, inhale the aroma, and enjoy.
2. HONEY AND MUSTARD GLAZED CHICKEN BREAST
Ingredients for 2 people: 2 chicken breast slices, 1 tablespoon of Laguna honey, 1 tablespoon of Dijon mustard, 1 teaspoon of extra virgin olive oil, salt, pepper.
Preparation: Mix the honey and mustard to prepare the glaze. In a hot pan, add the oil and cook the chicken, previously salted and peppered, for 3–5 minutes per side. Pour the glaze over the chicken breasts, reduce the heat, and continue cooking for 1–2 minutes, turning the breasts until well glazed and the sauce has thickened. Serve hot.
3.BAKED PEARS WITH HONEY AND WALNUTS
Ingredients for 2 people: 2 pears, 2 tablespoons of Laguna honey, 2 tablespoons of chopped walnuts, a pinch of cinnamon (optional: 1 teaspoon of butter).
Preparation: Preheat the oven to 180°C (356°F). Cut the pears in half and remove the core. Place them on a baking sheet lined with parchment paper and sprinkle with cinnamon. Fill the pear cavity with walnuts and, if desired, butter. Glaze with honey and bake for 15–20 minutes. Enjoy!
Tip: You can substitute apples for pears if you prefer.
