Honey

Taste

Honey

Honey has always been one of the typical products of the Bassa Reggiana territories.

With a long-standing presence in the rural culture, honey is nowadays used in more refined ways, in combination with Parmigiano Reggiano (produced in local dairies) or ricotta. These cheeses are usually served, respectively, with alfalfa honey and acacia honey. It is also an important ingredient of a dessert known as “Spongata”, territorially connected to Brescello.

With a long-standing presence in the local cuisine, chestnut honey is excellent when served with Gorgonzola (a blue-veined cheese). In addition, many cooks may suggest you add a few drops of linden honey to the filling of pumpkin Tortelli.

Nearby

monastero san benedetto brescello

Monastery of San Benedetto


Following a legacy by the Duchess Eleonora d'Este, in the second half of the 15th century, the Benedictine nuns became owners of the Monastery, until the advent of the Cisalpine Republic. Then, in 1758, the religious order was suppressed. As early as 1553, the Monastery was home to a school for convent girls. Later, in 1798, the Monastery was suppressed. In 1873, the Municipality of Brescello became owner of the building and transformed it into a military barrack. At the beginning of the 20th century, the building wing overlooking “Via Primo Maggio” was used as an elementary school, whereas most of the building was residential or the seat of small workshops. In 1933, the south and west wings were demolished, while the main body of the building housed the “Casa del Fascio”, and served as a location for meetings and orchestra rehearsals.