Mario Bianco

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Mario Bianco performed his artistry with his crew of bees in the town of Caluso, located in the northwestern part of the Piedmont, approximately 45 minutes north of Turin. From that vantage point in the Alpine foothills, Bianco and his team of flying assistants worked the flowering patterns of the local flora to produce an extraordinary variety of honeys.

Each honey will tantalize the palate and precisely reflect not only the particular flavors of each flower but the characteristics of each year’s growing season. Our honeys from the Bianco family are all labelled with their place of origin, the specific flower source (when applicable) and the year during which the honey was produced.

Much of the bee’s work is done in the national park of Gran Paradiso that straddles the border of Piedmont and the Valle d’Aosta. In this zone, one finds acacia on the lower slopes and then rhododendron and chestnut trees as one proceeds to higher altitudes. In addition, the Bianco family collaborates with a colleague in Sicily based in Zaffarano located on the slopes of Mount Etna to produce a wondrous array of honeys from the fruits and herbs that blossom on the volcanic slopes of Etna and Iblei.

Welcome to the artisan’s world of honey: the most natural product possible, never heat-treated or blended. Use these honeys in a multitude of ways: as a simple spread on toast or in a marinade for game or married to a plate of cheeses or decadently spooned over ice cream. Consult our site for recipes.

Sadly, Mario Bianco, our dear friend, guide and spiritual counselor, died in a tragic automobile accident at an age far too young. His work is carried on with equal fervor and talent by his son, Andrea Bianco.

Montagna Millefiori Alpino “Alpine Wildflower” 2013: Collected in the national Park of Gran Paradiso at high elevation (about 1000 m or more), it is produced from the nectars of the flowers of high pastures (especially rhododendron and sainfoin). It has a fine and smooth crystallization.
Miele di Timo “Thyme Honey” 2012 Harvest: This Thyme Honey is the very best there is. It has crystallized evenly thereby entrapping the very essence of the thyme fragrance. It brings you to the reason why the bees love thyme so much. Do not miss this one.
Miele di Tiglio (Lime Blossom Honey) 2016 Harvest: From flowers growing in the Canavese region of northwest Piedmont, dotted with lakes and on a glacial moraine created during the ice age. Deep yellow, sometimes with shades of green, with fresh, mint-like flavor. Wonderful addition to herbal teas and as an accompaniment to goat cheeses.
Miele di Tarassaco “Dandelion”: Creamy aspect. Cream color. Very strong perfume of mulled wine. Not very sweet. Long-lasting spicy flavor
Miele di Rododendero (Rhododendron Honey), 2016 Harvest: From the hillsides of Ronco in northwestern Piedmont; particularly fine this year with bright acidity; slightly spicy in flavor with a subtle bitterness to its very long finish.
Miele di Millefiori Pianura Canavese “Wild Flower from the Canavese plains: Collected in the national Park of Gran Paradiso at high elevation (about 1000 m or more), it is produced from the nectars of the flowers of high pastures (especially rhododendron and sainfoin). It has a fine and smooth crystallization.
Miele di Eucalipto (Eucalyptus Honey), 2016 Harvest: From trees dotting the volcanic hillsides of the Etna / Iblei region of Sicily. Strong and powerful both in flavor and nose; sensual texture that is smooth and thick; unique in its mint-like qualities.
Miele di Ciliegio (Cherry Blossom) 2016 Harvest: This honey is very difficult for the bees to produce due the rain and the cold of April. The blossoms are only on the trees for a very short period. This is a very unique and limited supply honey.
Miele di Castagno (Chestnut Honey), 2016 Harvest: From the border area between the Piedmont and the Valle d’Aosta; collected from chestnut trees growing at 500 to 900 meters above sea level a the base of the mountains near Pont St. Martin; very typical with assertive bitterness to the finish; dark color; robust flavor with unmistakable perfume; outstanding in game marinades and married to richly flavored cheeses.
Miele di Agrumi (Citrus Blossom Honey), 2016 Harvest: Delicate, not too sweet, beautiful texture with a slight crystallization. Typical of the blossoms of orange, lemon and clementine trees grown in the Etna/Iblei region of Sicily.
Miele Di Acacia (Acacia) 2016: Collected in mid-Spring from the lower Alpine slopes in Piedmont; this year specifically from the “Sottini” fields at the Castello di Massino; sweet, floral, intense, and elegant; a pale gold liquid (the color of sunshine) with sprightly acidity and fresh taste; the most versatile of all honeys.

Honey & Cayenne Pepper Sauce

Place three of more full tablespoons of any flower-specific honey (depending on the taste profile you desire for the moment … the more aggressive honeys like chestnut or rhododendron handle the cayenne very well but trust me each of these honeys will be a fine companion) in a small pot on a burner on the…


Scrambled Eggs with Goat Cheese and Honey

For one (for more just multiply the ingredients listed by the required factor): crack two or three fresh eggs (buy local and buy fresh …nothing like an egg fresh from the coop laid by a hen that forages or is fed delicious food scraps from a good kitchen … that’s the life my chickens lead!)…


Fresh Ricotta and Honey

Source the best, most fresh ricotta you can find; scoop it into a bowl (like you would were it ice cream) and pour (do not drizzle!!!) or ladle CHESTNUT (for those who want a powerful experience) or ACACIA (for those seeking more subtle pleasure) HONEY over the ricotta. I would start the meal this way…


Summer Solstice Pizza

As a tasty vehicle for showcasing the “summer solstice package” of goodies (sun-dried tomatoes, caper berries, cherry tomatoes and agrumi or eucalyptus honey), here is a simple recipe for turning out a crowd-pleaser of a pizza …. First, roll out the pizza dough (I am not supplying the recipe for the dough; there are many…