The first honey sweet dates back to 1930, thanks to the ingenious idea of Giovanni Battista Ambrosoli who wanted a practical way to have a small portion of honey constantly available. Ambrosoli was a young industrial chemist working on the family farm, with a mania for honey. He began his business transporting hives from plain areas to the mountains, to benefit from different flowers. After experimenting with other sweet producers in Italy and abroad, the famous honey sweet finally appeared. As well as the natural flavour there are countless variations: milk and honey, coffee, balsamic flavours, aromatic herbs, rhubarb, mint and aniseed (some are also jelly sweets). The original honey from various wildflowers, recommended, is joined today by other versions: acacia, orange flower, eucalyptus, chestnut and Hungarian acacia.
