Already back in the 1800s, the quality and delicacy of the honey produced in the Lajatico area were known, in particular the Sulla honey, typical of the area. We have evidence of this in the Hystorical physical geographical Dictionary of Tuscany, a work written by the Tuscan geographer Emanuele Repetti, bibliophile and scholar who lived in the nineteenth century. The Dictionary was published for the first time in Florence, in fascicles and then in 5 volumes between 1832 and 1845 and this is the paragraph dedicated to the honey that we continue to produce today:

“Among the main products of the Lajatico territory are cereals, vines, and on the tuffaceous and calcareous hills, the olive trees and the forest. Forage is an important article in this country for cattle and sheep but among the plants of this species that are best suited to them are clover and sainfoin, which at the same time serve as useful alternatives to this quality of this clavey soil, where the herb Sulla (Hedysarum coronarium) spontaneously vegetates, the nectar of whose flowers provides the bees with an exquisite food to make a honey the most delicate of Tuscany.“