AOC since 1998 andPDOsince 2000, Corsican honey is famed for its incredible quality and incomparable taste.
Since ancient times, beekeeping has been a real tradition on the island of Corsica. Thus, it was not uncommon at the time for the population to pay its dues to invaders in wax or honey. Formerly, every family on the island had at least one hive to produce their own nectar. This culture gained momentum in the course of the 1970s, with the modernisation of production techniques.
There are six different varieties of Corsican honey: Printemps, Maquis d'été, Maquis de printemps with its amber colour and caramel or cocoa flavour, Miellat du maquis with its dark colour and liquorice and caramel flavours, Châtaigneraie, and Maquis d'automne. The latter is a connoisseur's honey with a woody scent and more or less pronounced bitterness which is very popular with the great chefs.
Every year in September, the town of Murzo hosts the honey festival. It's a chance to enjoy this food of the gods on its own or with a piece of toast.