Italiano  Inglese

Official Portal of Tourism of the Province of Rovigo

View of the porch and stairway of the Municipality of Rovigo
You are in: Home / Typical Products / HONEY OF THE DELTA
Go Back

Typical Products



MieleThe most natural of products, rich in vitamins and energy, it is suitable for all the family, helpful in moments of physical and mental stress.
In particular in Polesine different types of honey are produced and characterized by the plants present in each specific area. The millefiori (thousand flowers) honey (obtained by the typical plants of wet zones - amorpha frutticosa, wild sage, salcerella, purple loosestrife, ladin clover and sweet clover) and the acacia are quite common in the whole territory of the province of Rovigo but one may also find more particular varieties such as honey of alfalfa, of melon, of radicchio, of sunflower especially in the Po delta areas; linden flower and chestnut honey in the areas inland.
For its local characteristics (climate, vegetation, proximity to the sea) this honey is becoming popular with the people who have come to know and use it, so much so that it now has its own label, specific packaging and its own name:


Honey is produced in the province of Rovigo and the Po Delta, as in the whole of the Paduan plain. It is made by local beekeepers who then bring the honeycomb to the centre at Ca' Capellino; the honey is extracted, controlled with chemical tests, ripened for around ten days and then packaged and sold to the public.


A few kilometres from Porto Viro, along the main provincial road n. 37 towards the mouth of the Po di Venezia one finds the town of Ca’ Cappellino.
Here, since the month of April 1988 and thanks to Porto Viro Council and the work of willing people, the old elementary school building has been renovated. It now houses an exhibition on beekeeping, open during the week by appointment and on Sundays to the public. There is also a honey extraction room, a conference room and a shop selling honey and related products.
As well as the exhibition a museum is being set up to gather all the different types of Italian honey (The Museo del Miele is on the main provincial road n.37 towards the mouth of the Po - locality Ca Cappellino n. 18, Porto Viro, Rovigo)
The exhibition aims to give the visitor the opportunity to enter the enchanting and sometimes mysterious world of bees, indispensible insect for the pollination of plants and for the protection of the environment.


Already known at the beginning of time, as testified by Spanish and African cave paintings which show men gathering honeycomb, honey is the edible substance made by bees from the nectar of flowers or from secretions of the living parts of plants; in the Po Delta, this takes on added value due to the particular characteristics of the place. Records state that Hippocrates used honey as a purifying drink, while the Romans used it to obtain an alcoholic drink (idromele) and in sauces.
Today honey has several uses, also in the kitchen, as an accompaniment to mature or soft cheeses, but also as an ingredient for desserts, first courses and meat dishes.


Honey is sold directly from the agricultural businesses which produce it, both in farm shops and stalls during local festivals, fairs and village square fetes.
The honey of the Delta is also available from:

Rovigo agricultural market
Piazza V. Emanuele II
Sales to the public:
Every second Sunday of the month
8.30am /7.30pm

Punto campagna amica Rovigo
Loc. Borsea - viale Combattenti Alleati d’Europa, 15
Sales to the public:
every Monday - 5.00pm / 8.00pm

Adria agricultural market
Piazza Bocchi (right side, in front of Police station)
Sales to the public:
The first and the third Tuesday of every month - 8.30am / 12.30am



30 mins. plus refrigeration
Level of difficulty: Medium

Ingredients (for 10 servings)
10 egg yolks, 150 gr. Millefiori honey, 150 gr. Acacia honey, 150 gr. wild radicchio flower honey, 6dl. milk, 1 litre of fresh cream, 6 sheets of gelatine, 200 gr. of bisquit and spun sugar to decorate.

In a planetary, emulsion the egg yolks with the honey, add milk and pasteurise over heat as for custard. Add gelatine, bring to room temperature and add whipped cream. Put into moulds onto a bisquit base. Refrigerate at 4 degrees and remove mousse from moulds.
Proceed in the same way using different honey varieties from the Po Delta (acacia, wild radicchio, millefiori).

Presentation of the dish
Place the three mousses (one for each honey type) in the centre of the plate, decorate with drops of the three honeys and amber coloured spun sugar

Wine matching
Moscato fiori d’arancio dei Colli euganei DOC
Refrontolo passito colli di Conegliano DOC

Go Back