Honey has always been part of rural culture, though it was later appreciated for more refined uses, especially as a pairing with fine foods. In Italian cuisine, some of the most beloved combinations are Parmigiano Reggiano with the amber-colored honey of Erba Medica (alfalfa) and fresh ricotta with the delicate sweetness of Acacia honey.

Local tradition particularly values the golden, aromatic miele di Tiglio (honey of linden), sometimes added to the filling of tortelli di zucca; and the dark, slightly bitter miele di Castagno (honey of chestnut), most often paired with gorgonzola. The latter, celebrated for its soothing and nourishing properties, is also widely used in cosmetics, such as face and hair masks.