This pale yellow honey smells and tastes like the light spray of a freshly cut lemon.

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's honey is to drizzle it over sheep's milk or goat's milk cheese.

Bon Appetit, which recommends Coniglio's lemon honey in its May 2002 "Islands of the Mediterranean" issue, suggests serving honey at room temperature or "possibly stirred into a syrup that has come off the heat and cooled down for a few minutes."