After five years with a professional agricultural organisation, Emiliano Barbato left his job and travelled to Australia to pick up experience working on farms. Two years later, he returned to the Val Chisone and took part in a call for tenders from the Waldensian Deaconshop for the launch of a social agriculture start-up. After winning, in 2015 he embarked on his entrepreneurial adventure in the world of bees. Education, experimentation, integration of the disadvantaged in the world of work and constant research for the development of the production of mountain and high-altitude honeys – these are the cornerstones of his business, which boasts the highest number of award-winning products in the prestigious ‘Giulio Piana Great Honeys of Italy’ competition. Cold and monovarietal extractions ensure exceptional sensory qualities and primary flavours. The company produces cherry, acacia e millefiori honey in the spring and chestnut, lime and honeydew in the summer, all from the woods and pastures of the lower valley. The range is rounded off by high-altitude Alpine flora and rhododendron honeys promoted by a Slow Food Presidium. The company also produces hydromel, or mead, an ancient liqueur made by fermenting honey must.
