Today we want to tell you the story of the partner manufacturer Le Querce.
Le Querce is a family business that was founded in 1998 when Giuseppe Perino decided to give a concrete development to his passion for Beekeping
Dedition for Honey
The company operates daily to ensure a nectare unique and delicious flavor, to transform and diversify it into multiple references because the ultimate desire is to offer real products of excellence.
Honey
Natural sweet food that is produced by bees in order to be able to keep it as a food reserve, or to rework it and turn it into wax, which is essential for them to create the hexagonal cells of the honeycombs.
From nectare of flowersfrom the secretions of the living parts of the plants or from the substances eliminated by some sucking insects met on the bottinati vegetables, the bees create the honey that therefore represents the reworking of natural fresh substances in a long-life product.
The production è la fotografia della biodiversità e quindi della diversità della vita del luogo all’interno del quale le api hanno bottinato nettare e raccolto polline. Per questo è necessario parlare non di un unico miele, ma di mieli e di molteplici varietà di questi, dai monoflorali ai millefiori, da quello che impiega più tempo a cristallizzare a quello che rivela in pochi giorni la sua qualità in cristalli.
Usually honey, which therefore represents an important reserve of carbohydrates for the bees that keep it, is formed by 80% of simple sugars such as fructose and glucose (the percentages of which differ according to the type of nectar collection flower)17% water content and 3% nitrogen, mineral salts, organic acids, polyphenols and aromatic substances.
Passion for beekeping
The company takes care of its bees day by day! It follows practices that reflect the love and respect of nature. The processing of honey in a completely natural way takes place also for principles of eco-sustainability, for this reason it was chosen to adopt the practice of nomadism: a friend of beekeeping and the environment.
How the farm gets honey
Honey production can be summarized in 8 main processing steps:
- withdrawal
- Dehumidification
- Uncapping
- Centrifugation
- Filtering
- Decantation
- Invasion
- Labelling
The company also thanks to a laborious family business has given rise to a new biological line: bio nectarsinclude a rich range of high quality honeys obtained thanks to the practice of nomadism.
Honey is now an essential food nowadays to the proper functioning of the immune system, especially during winterremember this!
Le Querce is official partner of Bu-Net!
How do you taste honey?
30 g of product is enough for each taste. An amount that should be immersed in a ballon, typically 150 ml. In this way we allow the opportunity to observe it, giving rise to a first visual analysis. Each honey has particular characteristics thanks to which it is presented in different tones and shades, from amber to ivory, from intense yellow to caramel. After this first step you need to smell the product. To facilitate the olfactory analysis, honey is distributed on the entire internal surface of the glass with the help of a teaspoon, in this way our nose is able to better accommodate the aromas and smells.
