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The Abbamele, also known as abbattu or honey sapa, is a product that is part of the Sardinian gastronomic tradition. Used since ancient times to prepare excellent typical desserts and currently also to garnish and enrich ice creams with flavour.
Excellent and suitable to accompany fresh and semi-mature cheeses.
Unavailable outside Sardinia
 
It is obtained from the prolonged cooking of the honeycomb containing honey and pollen, with the addition of orange or lemon peel. On the palate, the product evokes spicy hints with roasted and caramelized notes. An acidic note harmonizes well with the sweet base. It has a long and pleasantly bitter persistence.  Inside there is honey, pollen, royal jelly residues, propolis and even part of beeswax.
 
In abbathu we find all the beneficial properties of honey and those of propolis which, as is known, has antibiotic (bacteriostatic and bactericidal), antifungal, antiviral, antiseptic, anti-inflammatory, immunostimulant, antioxidant, anaesthetic, healing and vasoprotective properties. It is a very useful energy food for athletes, young and old people and convalescents.