Strawberry Tree Honey: One of Sardinia’s best-kept secrets
Strawberry tree honey
Known in Italian as Corbezzolo, this is an exceptionally fine delicacy produced almost exclusively in Sardinia.
This is because only large, fully mature strawberry trees can host enough beehives to produce this honey. These conditions are found primarily on the island of Sardinia, although small quantities may also be produced in other areas such as Tuscany, depending on the weather and the year.
The plants’ optimal flowering requires very specific weather patterns, with abundant summer rainfall and mild temperatures in August. Even then, the average annual yield remains quite low.
Although the ripe fruits resemble strawberries, their taste is rather unusual and—aside from their appearance—has nothing in common with strawberries. The fruit is not universally appreciated, and Sardinians usually turn it into jams or liqueurs. While these products are remarkable in their own right, Corbezzolo honey stands out for its unique flavor and valuable natural properties.
Taste and Pairing of Corbezzolo Honey
When tasting strawberry tree honey—which in Sardinia is simply called “Miele Amaro,” meaning bitter honey—for the first time, it can be quite an unusual experience.
Judging by its color and texture, you might expect a sweet honey. Prepare to be surprised.
You are first met with an unexpected sweetness, very different from typical honeys, which quickly gives way to a distinctly bitter note, followed by a subtle sharpness on the finish. Even Sardinians say there is no middle ground: Corbezzolo—you either love it or you don’t.
It is characterized by aromas of bitter herbs, thyme, and coffee and pairs beautifully with cheeses such as Pecorino, Ricotta, or Mascarpone. It is also used in traditional desserts like Seadas, or enjoyed simply at breakfast with yogurt and muesli.
It can also be served as an appetizer with Pane Carasau and cured meats, or combined with artichokes, radicchio, and other bitter vegetables.
How is strawberry tree honey produced, and the reasoning for the high price
The production of Corbezzolo honey is complex: it depends not only on the relatively small number of trees large enough to sustain it, but also on the fact that the strawberry tree begins to bloom in early October—a time when bees are already preparing for winter.
On Sardinia, strawberry tree honey is obtained by extracting the honey from the combs (a method used in modern beekeeping with mobile hives). The flowering period of the strawberry tree is very late (October–November), which presents significant challenges: production coincides with high humidity, meaning the bees cannot always dry the honey sufficiently. Although this characteristic is legally acknowledged (Article 2 of Law No. 753/82 raises the allowable moisture content for this honey from 21% to 23%), it does not change the fact that strawberry tree honey is among the honey varieties most prone to fermentation.
For this reason, beekeepers have become accustomed to using dehumidifiers, which reduce the water content to levels optimal for preserving this type of honey. Afterwards, the honey is filtered, decanted, and matured before being jarred and stored. (2)
The small quantities and limited harvesting areas make Corbezzolo honey one of the most hard to produce and expensive honey varieties.
Fun facts
The green of the leaves, the red of the fruits, and the white of the blossoms represent the three colors of the Italian flag, and for this reason the strawberry tree became a powerful symbol of unity during the struggle for independence in the Italian Renaissance. The strawberry tree is depicted together with a bear on the coat of arms of the city of Madrid and appears on the city’s flag as well.