Il Miele di Lele is Lele’s beekeeping farm in Conselve, in the province of Padua. Artisan honey made locally: from the hive to the jar, with passion.
The bees
Every hive is opened calmly: we check the frames, the queen and the state of the colony. Every check, every move and every harvest is done with care and respect, because that is the only way to a truly natural honey.
The hives move with the blossoms, including to the Euganean Hills; acacia and chestnut each have their own spot.
From flower to jar
Collecting the supers. When the bees have filled the cells with honey and sealed them with a thin layer of wax, the honey is ready.
Uncapping and extraction. The wax cap sealing the cells is removed by hand, then the extractor spins the honey out of the frames.
Filtering. The honey is filtered to remove small bits of wax. It is not altered or treated.
Maturing. The honey rests for about a month in settling tanks: the remaining wax, being lighter, rises to the top and the honey turns clear, ready for jarring.
Educational workshops
One of the things Lele loves most is talking about bees with people who stop at his stall. At markets the observation hive lets you watch the bees up close; in schools the workshops cover pollinators and biodiversity, with a few honey tastings to discover how much variety hides in flavour too.
To book a workshop for a school or an event, get in touch.