For more than ten years now, Emiliano Barbato has been running Bee Slow, a business that came into being as a social agriculture project dedicated to bees with its headquarters in Val Chisone and hives also in the upper Val Germanasca, an area rich in biodiversity and wild flowers.
Hives are carefully monitored with respect for the seasons, avoiding intensive practices and placing the onus on clean sources of energy. The honey is cold-extracted to preserve its sensory qualities. The varieties produced include wildflower, lime, chestnut, acacia, dandelion and cherry, together with the High Mountain Alpine Valley varieties Prali wildflower and rhododendron, both Slow Food Presidia. They also sell propolis, fresh mountain pollen, mead and beeswax, and raise selected queen bees.
Bee Slow also organises courses in local schools to teach children about apiculture and increase their eco-awareness. All products are on sale directly on the premises or at shops in the area.
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