Bees live a short life, but all other forms of life, including our own, depend on their short existence. Inside every beehive operates a perfect microcosm where thousands of these little bees work tirelessly. They are born, they perform minor tasks from the very beginning and then rise to higher hierarchies, until they reach the rank of forager bees and flutter from flower to flower to help with pollination. Not satisfied with this great service, they also donate something else and, untiringly, produce sweet golden cascades: honey, a product that is highly regarded here as a prestigious agri-food resource.The most widespread type is acacia honey, which is obtained from a variety of locust tree (in Piedmontese dialect gaggia or gazia) first introduced to these hills in the early 1900s. In the beginning, the wood of this plant was used to support the vines, and then as firewood, populating entire wooded areas. Its nectar-rich and fragrant cluster flowers are a real treat for bees and the resulting honey is rich in vitamins and proteins.Apart from acacia, there are other prized honeys obtained from flowers that vary according to altitude: linden honey, dandelion honey and chestnut honey, whereas going up to Alta Langa, ""millefiori"" (thousand flowers) honey is a must.
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