Honey is a food with a remote origin, already known to the ancient Egyptians for its antiseptic properties and because it is considered a symbol of purity and authenticity, thanks to its clear and transparent appearance. Color and the scent of honey depend on the plant frequented by bees, and therefore, by the type of pollen used to produce it; The rich and variegated vegetation of Campania has meant that in the centuries flourished a great production of different types of honey, which, besides being consumed fresh, is also the main ingredient of many dishes of the confectionery tradition, just think of the nougat or The products with Acacia honey. The latter is a specialty of the whole region, derived from the nectar of Acacia: It has a very light colour and a light but characteristic perfume; Its flavor recalls the vanilla scent of flowers. Acacia honey is harvested manually between April and October and is left to mature for 3-4 weeks; It is then packaged in glass containers and placed on the market no later than the autumn of the year following that of harvest. Chestnut Honey is also very ancient and occupies an important place in the tradition of food campana, since it constitutes, often accompanied by dried fruit, a fundamental ingredient in traditional confectionery handicrafts. Derived from the nectar of chestnut blossoms, this honey has a color that varies from amber to dark brown. It has a very typical, strong and penetrating smell and a slightly bitter pungent taste. Chestnut Honey also does not crystallize and is harvested between April and October to be packaged in glass containers and placed on the market by the autumn of the year following the harvest. The sunflower honey, produced and packaged with the same modalities as those of Acacia and chestnut is, unlike the latter two, a type of honey that tends to crystallize. Also used alone or in pastry, it has a bright yellow color and delicate smell of wax and straw. The taste is very special, slightly herbaceous and very refreshing. The on is a characteristic fodder plant of the clayey soils of the Mediterranean areas; It blossoms at the end of the spring with a beautiful red flower, from whose nectar is extracted the honey of on. It is a honey suitable for any use, traditionally used for the preparation of the nougat; It is very clear, almost white and crystallizes in white and compact paste with crystals easily soluble. Its taste is delicate and has a pleasant vegetable note. In all the hilly areas of Campania a honey is produced, whose extraction and preservation techniques have remained unchanged over time: the Millefiori honey. As its name suggests, it is a type of honey consisting of the nectar of different flowers, the organoleptic characteristics of which vary, therefore, to the prevalence of one or the other species. The product is amber yellow in color and has a sweet and delicate taste. Millefiori Honey after extraction and centrifugation must decant for only 10 days; It is then marketed in glass jars, both liquid and solid.