My name is Salvatore Astorino and even before being a honey producer I am a bee lover. My love and respect for this small insect, which is capable of doing great things, has been a real source of devotion for me since I was a child. I still remember when I used to leave home without my parents' knowledge to go and secretly observe the two beehives that an old beekeeper kept in his garden not far from my home. It was love at first sight! An unquenchable curiosity 'to find out what happened inside those two little yellow wooden houses, where tireless workers continued to enter and exit non-stop throughout the day, I lingered for hours and hours to observe them, I suffered immediately their charm, I was attracted more than anything else, I was completely bewitched! From that moment on, bees became real life companions for me, and now that many years have passed since then, I have made my job out of that fascination, curiosity and above all that love. My first real contact with the bees began in 1998 with the 'purchase of my first hive giving rise to a beekeeping hobby, since then every year step by step I increased the number of my hives coming so to conduct a semi-professional company and so in 2012 I officially opened my company called ASTORINO HONEY, which since 2016 officially becomes my activity' s main job. I currently run about 250 hives, mainly located on the eastern shore of Lake Como, but also ranging from upper Brianza to lower Valtellina. The choice of locations that are not too far from the company's headquarters is not decided solely on the basis of the honey production that they can guarantee, but primarily to safeguard the wellbeing of the bees by trying to give them a healthy environment rich in pastures with mixed blooms useful for their sustenance. The honeys that I manage to produce with this type of management are acacia, chestnut, lime and summer wildflower, and rarely also spring honey. I always try to produce a honey of the highest quality, the choice of ideal locations for production alone can not be enough, you also need excellent skills in the field, knowledge of extraction, which are refined year after year, not to give stress to the honey and not going to compromise its structure, but especially that does not alter all its flavors, fragrances and especially its beneficial properties, I treat the fruit of the work of my bees with the utmost respect and passion, my job is to get it on your tables so .... as nature does!