Organic Sapa honey - Terrantiga - Sardinian organic food

Organic honey sapa obtained from the pressing of honey, produced by the beekeepers of the Southern Sardinia cooperative, Terrantiga

Organic Sapa honey - Terrantiga - Sardinian food

Features: 

Known as "Abba e mele", "Saba di mele" or more commonly "sapa di miele", it is a condiment whose origin is lost in the mists of time.
The sapa of honey was the by-product of the "squeezing" of honey: in fact up to 50 years ago, before the introduction of modern rational beekeeping hives, the comb containing the honey was one with the nest and was torn off with the hands from rustic fist or cut with a more or less sharp blade; the combs were collected in a metal or cork basin and taken home, where they were squeezed by the women of the house and the extracted honey was collected in jars. Honey was a rare and precious food in those days. The collected wax was washed with fresh water that concentrated on a low heat and flavored with oranges or melocotogno gave origin to the sapa of honey!

The Sapa di Apistica Mediterranea honey maintains with intransigence the links with the past, using the same recipe handed down for generations by the Caboni family, using modern production systems and the best raw materials.

Pairings
In the beginning, sapa was an energetic food for the hardships of the countryside, it seasoned giving structure and taste to typical foods of rustic cooking, chickpea and chestnut soups, boiled beans and cooked vegetables.
In Sardinia the sapa of honey means above all "su pani de Saba" the classic bread of spouses, seasoned with or without dried fruit.
Delicious on fresh cheeses, grilled polenta, or to accompany desserts and ice creams.