HONEY BEES AND BEEKEEPING
Not only prosecco includes also a honey tasting. The activities of agriculture need to change. And for this reason, the region invests in a throwback to the past to preserve and enhance the environment. For sure the beekeeping is a way to make agriculture with non-destructive exploitation, and with no negative effects. Hence the presence of bees means a correct use of the territory. In fact, their presence shows some minimum conditions of the survival to the other forms.
Do you know something about bees? During this visit you will discover their usefulness in nature and in agriculture; hence you will see the construction of hives and the processing of the wax; you’ll understand how to obtain different kinds of honey and other hive products. In conclusion, you will learn to recognize the queen bee, the worker bee, the drone and you will observe their behavior. And at the end, you will have a guided tasting of beehive products.
Did you know that:
– A worker bee takes 21 days to born, hence the Queen five days less, and the drone 3 days more;
– Therefore, a drop of honey is the result of a visit of 100 flowers;
– Also, the speed of a bee, which goes to harvest is about 20-25 km/h;
– The domestic bee tongue can measure up to 8 mm, but the body does not exceed 12 mm.
FOOD AND THE ENVIRONMENT
The cheeses, cured meats and the wine in prosecco and Valdobbiadene region. For generations, a farming business lives and works with nature and not only prosecco. Hence, it evolves and develops with the modern production technologies (mechanics, robotics, and computer science). For sure these people are attentive to the environment sustainability. We talk about energy self-sufficiency from renewable sources, without abandoning the link with the territory and its traditions.
The cultivation with a careful and respectful management of their land provide the best products and known provenance of animal feed which have always been bred with dedication and passion. The improvements of the genetic, the production, the quality and welfare of their animals confirm this commitment. And also the growing success in national and international levels.
From years this company produces the milk that is treated in a modern and functional dairy. And it responds to the stringent European health regulations. First of all, their goal is to emphasize the goodness and wholesomeness of dairy products of the past.
This is the way to taste the products made with care and simplicity of the past, using modern technology.
PROSECCO OF VALDOBBIADENE
The production area is extended on the hills of the province of Treviso, between the towns of Conegliano and Valdobbiadene. The wine produced in this area has obtained the d.o.c.g. as Prosecco di Valdobbiadene. In the detail, Conegliano is considered the cultural centre of the Prosecco DOC Conegliano-Valdobbiadene for the enology school. And Valdobbiadene that each year organizes the historic National Exhibition of Sparkling Wines is the productive heart of this area.
Perfect for almost any occasion, Prosecco wine is crafted with Glera grapes (also known as Prosecco grapes). Perfect for so many occasions and with so many foods, Prosecco is a wonderful aperitif, first course, or dessert wine. It’s also the ultimate foil for rich, salty foods like charcuterie. For the steep slopes of the hills, the vineyards are almost always been left in the hands of small growers.
The other day excursions of the Veneto wine regions are in the section “Wine and Food“.