Few people know that bees have special sacs on their hind legs for collecting pollen, a natural element that is part of their diet but above all it should be part of ours!

As explained by Stefano Pugliesi,, from the Fabbri organic farm in Lajatico (PI) "The foraging bees visit the flowers, collect the pollen and then group it in the form of small grainy balls which are then placed by the bee on the hind legs in the special space of the baskets; through a special trap placed at the entrance to the hive, every evening it collects pollen deposited by bees "and continues -" Bee pollen is the richest and most complete source of minerals, vitamins, enzymes and amino acids found in nature.

In fact it contains: 21 of the 23 known amino acids, minerals such as Potassium, Calcium, Magnesium, proteins (35% of the pollen content), vitamins, especially A, B, C and E, carotenoids, flavonoids and phytosterols, all essential trace elements. . It is recommended for anyone who plays sports or needs to strengthen their immune defenses.

But pollen, in addition to being taken in nature in the morning on an empty stomach, is also increasingly used in the kitchen. This is thanks to creative Chefs such as the young and lively Chef of the Agriturismo Diacceroni (Volterra-Pi) Francesca Bertini whom we interviewed:

1)      "Why pollen in the kitchen?": For innovation passing from tradition. The idea of using this new ingredient comes from a nice idea of collaboration between the Diacceroni farm and Fabbri Beekeeping in Lajatico (PI). Both produce totally organic products..

2 )      “A surprise or a confirmation?”: Until a few months ago it was an ingredient unknown to me and I never thought of using it in the kitchen, so a nice surprise!

3)      "Let's talk about dishes with pollen": I made a mimosa of organic extra virgin olive oil crackers from Diacceroni with salty ice cream with Fabbri pollen and pistils with saffron cream. On the other hand, I created what can be called a chestnut and organic Fabbri sulla honey sandwich cookie with pollen frozen dessert.

 4)     "Why choosing a salty ice cream?" Mainly because monotony kills! We are all used to sweet ice cream and I certainly would not propose to our customers again. I liked to intrigue them with a new idea by exploiting a little-known raw material, treasuring the properties of this food that is already very rich in nature.