Carduus

Castanea Sativa

Ferula Communis

Citrus Limon

Prunus Dulcis

Acacia

Anethum graveolens Asphodelus

Ceratonia

Eucalyptus

Opuntia ficus-indica

Citrus Reticulata

Sugar in honey is present in variable quantites, an average around 72% of which 38% fructose and glucose

to 31%. If the percentage of fructose increases the honey is more liquid, instead the honey tends to become

crystal if the percentage increases. The presence of fructose in honey also gives a sweetening power grea-

ter than refined sugar, but also a source of energy in our body remains longer. To sugar are joined 17% wa-

ter, 8% of disaccharides and small percentages of other substances such as proteins, minerals and vitamin.

It is an ideal food not only to strenghthen muscles but also to increase stamina and promote recovery. It is

also indicated for people suffering from indigestion or irritation of the throat.

Syracuse for honey and beekeeping boasts very remote origins. Honey produced in the charming area of Monti Iblei was

already known and praised as seen in classical poetry and prose handed down to several fragments from Ovidio, Virgilio,

Teocrito, Claudiano, and others Greek and Latin authors. Ever since it was particularly appreciated the honey obtained

from the plant of thyme, thymus capitatus botanists which still grows in the arid and rocky caves and places of Iblea. Its

nectar is transformed by the bees in a honey and dense fragrant, in dialect called Satra or Satru, which usually is harvested

between July and August.