The indirect use of honeydew(honey melata) in the form of honey is more widespread.
In environments where flowering is scarce, bees often use honeydew as an alternative source of nectar, or even in periods when there are no other conspicuous blooms. In Italy the typical environments for honeydew honey production were the coniferous mountain forests (abetine), plant associations in which the availability of honey-like melliferous plants is scarce for most of the year. Since the eighties, however, it has spread, especially in central-northern Italy, a fulgoroideo of North American origin, the Metcalfa pruinosa (Homoptera: Flatidae). This extremely polyphagous phytomizo has colonized hilly areas and is difficult to control, so its populations reach densities every year that make honeydew production significant. The majority of honeydew honey produced in Italy, in fact, derives from honeydew honey from the bees in hilly areas, during metcalpha infestations. For this reason honeydew honey is also often called metcalpha honey.
Honeydew honey tastes much less sweet than those produced from nectar, does not crystallize and is particularly dark, aromatic and dense and the taste can be reminiscent of caramel. Also present in good quantity calcium, magnesium, sodium and potassium, while it is also an excellent source of iron. It is also possible to find polyphenols and other antioxidants, as well as probiotic bacteria.
This honey is one of the richest in nutrients; the organoleptic properties are many: antiseptic, antibacterial, anti-inflammatory, energizing; it can be a valid food supplement. It is not widely known in Italy, precisely because it is not particularly sweet but in recent years it is increasingly in demand, even though most of the honey produced is destined for the markets of central and northern Europe
Raw honey is the most original sweet liquid that honeybees produce from the concentrated nectar of flowers. Collected straight from the honey extractor; it is totally unheated, unpasteurized,