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Honey is an alimentary sugary substance produced from the laborer bees who suck the nectar of flowers or plants, they spoil and transform it, trasporting it then until the stream bed where they deposit it.
It is used since the remote times to sweeten foods and drinks as the sugar, also if known, was used only in pharmaceutics and in small amounts.
It is used in kitchen, pastry shop and medicine and commonly also as conserving of other alimony.

According to the legend Zeus was called melisseo because he was nourished with honey during infancy .

In commerce: 
The honey can be of fluid or dense consistency. Sometimes it crystallizes and this is caused from a lowering of temperature, but it is sufficient to hold the little jar in warm water in order to liquefy again. It must be conserved at room temperature.
With the denomination of " integral vergin " we talk about the purest honey, that has endured treatments of no kind. The honey changes composition and color, taste, scent and density according to the type of flower from which the nectar comes; moreover it maintains the property of the plant it comes from. Monoflora is the honey produced from the nectar of only a variety of plants and it can be distinguished in aromatic and not aromatic. The millefiori honey, very common, otherwise is produced with the nectar coming from several types of plants. The most known and diffuse types of monoflora honey are the following:
Fir - Acacia - orange - chestnut tree - colza - strawberry-tree -heather - eucalyptus - cornflower - sunflower - lavender - almonds -origan - pitosforo - rhododendron - rosemary - taraxacum - lime -thymus - clover - miifoil.

Nutritional value:
Honey, thanks to its energetic action is to be considered a high nutritional value food. The matured honey comprises, in average: water 20%, glucides 78%, proteins 2%, other substances in minimal amount.
The honey supplies 300 Kcal (of fast use) for 100 g of assumed product.

In kitchen:
The sugar previewed from recipes can be replaced with the same honey amount, having the warning to diminish the liquid or fat ingredients of approximately 1/3 of the weight of the honey (as an example, with 100 g of honey remove approximately 20 g of butter or milk).
The honey sweets do not need to be cooked in a too hot oven ( not more than 180°C ). At last when preparing ice-creams, melt honey in some water or milk before adding it to the other ingredients, as it requires more time to solidify at lower temperatures.
For the salty preparations honey contributes to giving a bitter sweet taste.

Honey in the Marches:
The ancient custom of the rural beehives near the rural houses, has been affined, at first with the creation of the marchigiana beehive , by now obsolete, then with the modern instruments and didactic activities of breeding.
The marches hills, intensely cultivated with leguminous fodders, on lupinella, supply great nectar amounts to the bees. Its quality is tied not little to an infesting grass, stachis or grass of the Madonna. 
The honey is sweet, little aromatic and of clear color, searched also to refine others of little value. 
Between the many types of products in our region, they are valuable the Millefiori of the Marche, poliflora, to discover every time for their amazing and variegate personality. More than others, in fact, they are tied to the multishapes botanical composition and the seasonal climatic course.They change flavour and  taste every season, in the same way as the variety of the flora changes, and, therefore, the proportion of the collected and mixed nectars from the bees. A poliflora honey is always various. Between the monoflora there are the melata honey, gained from oak melate, very rich of minerals and potassium, acacia and sunflower. 
An ancient use binds together the marches honey, lukewarm, to the fossa cheese.

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