Millefiori — a thousand flowers. Each jar of this wildflower honey is a record of a particular place at a particular moment in the season, impossible to replicate from one year to the next. Made from nectars gathered across fields of wild flowers, acacia, and chestnut trees just south of Florence, it is complex and aromatic — notes of chestnut and dry herbs that give way to a long, rich sweetness.
This honey comes from a farm near the village of Polo in the Chianti region, tended by Simona Pappalardo, who inherited both the beehives and the philosophy of her mentor Franca Franzoni — the original "Queen Bee" — when Franca retired in 2021. Like Franca before her, Simona considers herself a partner in the bees' work rather than their keeper: carefully planning their foraging paths, monitoring the blooms, and allowing the honey to settle for 20 days before it is ever jarred. What arrives in the jar is entirely the bees' own making.
Spoon it over a warm slice of Golden Sourdough with good butter, swirl it into yogurt at the breakfast table, or use it wherever a recipe calls for honey — it will quietly improve everything it touches.
