A sweet liquid, extracted from flowers. While the bee visits a culture, its enzymes transform the nectar’s ph and chemical composition to better preserve it.
When a bee returns to the hive, it deposes the nectar in a cell of the honeycomb, and the excess water in it is evaporated by the bees, using their wings.
When most of the water has evaporated, the cell is sealed by the bee with a special wax, so that it can be preserved indefinitely, which makes it the perfect food source for the winter periods for the bees.
Bees are not the only species attracted by sugars.
Until the discovery and widespread cultivation of brown sugar in the sixteenth century, honey was the best sweetener known to the world. Italy was and still is one of the clutch producers of honey worldwide.