On the northern coast of Sicily, midway between Palermo
and Cefalu, Giuseppe Coniglio turns loose his bees to
work their magic on the fabled orange and lemon trees
for which the island has been noted since Greek times.
They also work on wild honeysuckle (sulla), thyme (timo)
and eucalyptus to produce distinctive and individualistic
honeys that are a delight to compare -- either to each
other or to the Danielle DeValle honeys that feature
northern Italian flavors. A favorite Sicilian way to
serve Coniglio honey is to drizzle it over sheep's
milk or goat's milk cheese.