Our Bees have been attracted by the pistils of saffron flowers, in Rosso, a small town in the hinterland of Genoa, where among dense forests and villages of peasant origin we know the Azienda Agricola Zafferano Di Rosso, a very particular production reality. Here we find Daniel, who explains his work.

Our bees flew over the hills of Pietra Ligure to meet their "friends" bees that, industrious, create quality Ligurian honey at the beekeeping Calcagno Giacomo. Here, among olive trees and dry stone walls, we find their colorful beehives kept by Giacomo, a young beekeeper who illustrates his activity.

Our Bees flew in the Farm Beronà among the olive trees and vineyards of Diano Arentino, a small country village a few kilometers from the beaches of Diano Marina, a lovely seaside resort in the province of Imperia. The cultivation of olive trees and vineyards in this part of Liguria are the pride of the Azienda Agricola Beronà. Here we find Serenella, who welcomes us

Today the Bees are back in Genoa, the city of the Lantern. Here people are attracted with the scent and taste of a good pesto di Pesto per Amore, which is a delight to be enjoyed, both for the Genoese and for the many tourists who discover the city. Pesto means Liguria, like the company that today we are going to discover, a reality that speaks of love for this land, '' Pesto for Love', where waiting for us is Paolo Silvestri who tells us about his activity.

Our bees have been attracted by the scent of basil that is intoxicated between the charming countryside of Celle Ligure, which looks at the blue sea. Today we are going to discover the Azienda Agricola Calcagno Paolo, where Mr Paolo will be waiting for us, who will tell us about his traditional activity.

Today we discover Virtus Mushroom, a very special company, unique in its kind, that cultivates and sells quality medicinal mushrooms, always working with respect for the environment, reducing as much as possible any form of waste.

Our bees were particularly impressed by the historic center of Arenzano. Every corner of the village is studied in detail, like the pastry shop Velludo, where we find Luana, who tells us something about his pastry

We are in one of the jewels of the Sorrento peninsula, precisely in Meta di Sorrento, where we were welcomed by the employees of the Perrusio Dairy; a family-run business. Their story begins around the 60s of the 900' when the family learns how to make cheese at home, in the wash rooms, using only milk from the milking mountains.

A characteristic element that distinguishes Sundays and holidays in Sardinia are certainly Sardinian sweets and today we will discover Anna Maria Sarritzu, who manages to turn them into real jewels.

Today the bees are back in the center of Genoa, in Via Cesarea. Here we meet Alessandro, creator and owner of Billi Pane dell'Anno Mille, a place where tradition is founded with progress and innovation, where bread is baked in wood and the scent is intoxicated in the air.

Today the bees have flown to the historic center of Arenzano in the province of Genoa, where among cozy and colorful alleys, prestigious shops and fashionable boutiques we visit the MattiB Pastry Lab. Waiting for us is Mattia, pastry chef and owner of this beautiful and young reality that today we are going to discover.

Today the bees have flown nearby Genoa to Fado, a small village in the municipality of Mele, characterized by its small mountain style church and being crossed by the Passo del Turchino road, which connects Liguria with Piedmont, mainly at a tourist level. At Fado we find the Pasticceria Giorgio, which for many years has been a meeting point where you can enjoy the flavors of an ancient Liguria just a few kilometers from the big city.

The rural area of Finalborgo is a magical place to discover. Time seems to stand still here: the view is lost among dry stone walls, citrus groves, plants and flowers that grow luxuriantly and the climate is almost always mild. Today we go to Via Aquila to discover the Parodi Alessandro Farm, where Mr. Giacomo tells us about this beautiful reality.

The bees were carried by the wind and arrived in the Po Delta Park, in Porto Viro, in the province of Rovigo. This area is a perfect combination of land, water and sea, where cultivated fields interspersed with canals, reach the nearby Adriatic coast. Today we are going to discover Agrifree, an organic farm in the area, a beautiful reality formed by history, tradition and innovation.

Today the Bees are back in Genoa, in the hilly and residential district of Castelletto, precisely in the square of Sant'Anna, a small treasure trove of history and beauty not far from the city center, where there is the ancient convent of Sant'Anna of the Discalced Carmelite Friars which for centuries has been a symbol of peace and spirituality. Within its walls it houses the Ancient Pharmacy of Sant'Anna, a magical place where fine herbal products have been prepared for centuries.

The historic center of Genoa contains some historic shops, small ancient worlds that make us savor a past time, which seems far away, but in reality lives every day in the products and in the people who passionately carry out these activities, such as the ancient Romeo Viganotti chocolate shop where the young Eugenio Boccardo is waiting for us.

Today the bees have flown to the oldest and most hidden Liguria, to Montebruno, a small town in the province of Genoa at 655m above sea level. This part of Liguria is a genuine mountain area, with ancient traditions handed down from generation to generation. Tradition and genuineness are the flagships of the Antico Forno da Carlo, which has been churning out quality products cooked in a wood-fired oven since 1886.

Today we are going to discover the Pizzolato Giorgio company, a farm located in Massenzatica, a hamlet of the municipality of Mesola, a few kilometers from the Fossil Dunes Nature Reserve.

Bread is one of the most familiar scents in our lives. The one that characterizes our countries at dawn, when a new day is about to dawn and welcomes us like a reassuring embrace. For the Righetto bakery and pastry shop, the motto also applies in 2023: "Bread made as it used to be".

San Colombano al Lambro is a town known to most for its renowned winemaking tradition; This inheritance - forged by virtue of the hilly morphology of the territory - gives the town the role of bulwark of the Milanese food and wine excellence. For some time now, it has become synonymous with quality also as far as the sphere of the so-called red gold is concerned, thanks to the advent of Massimo Fabbris and his "Zafferano Banino"

The Menichelli farm believes in organic farming and uses new crops to make organic nectars, compotes and sauces. The agricultural economy is based on respect for the environment and the enhancement of organic products, including the scrupulous care of the plants sown on the farm's land, on the outskirts of southern Rome.

From colleagues to friends, up to becoming partners of a splendid artisan reality. Loredana Tozza and Gerardo Marano's passion for quality cheeses and for the territory meant that they both left their clerical jobs to throw themselves into a somewhat crazy, but decidedly innovative adventure: producing spreadable cheese creams using raw materials from Campania.

Bees buzz near the flowers and this time we perched on potatoes. Not only potatoes in Stefano Adamo's Voilà Boutique, in Alliste in Puglia. Voilà is the anagram of olive, in fact, Stefano is a producer of oil, potatoes, gin and even vodka. A likeable, as well as decisive, entrepreneur who combines marketing and artisanal production.

The history of the Cason family was born and developed here, when grandfather Giacomo, in 1957, understood that to offer quality food you need the respect that he had learned to love over the years. A responsibility that was then inherited and developed by his son Giovanni.

In a difficult moment like that of Covid, between one batch and another, with the support of their families, they took their biscuits outside the walls of their homes, which are so reminiscent of the tiles of the beautiful Byzantine mosaics, creating in a short time and with excellent results their confectionery company: Biscotti Bizantini.

We often know that what we put on the table has a long history, but we don't know how long it is. Well, we went to discover the Piedmontese cheese Montèbore, whose history is intertwined with that of an ancient castle, a noble wedding and Leonardo Da Vinci. Intriguing, isn't it? We are in Fabbrica Curone, a village in the Curone Valley nestled in the Tortona Hills, in the province of Alessandria.

In Cartignano, in the province of Cuneo, there is a very special saffron company, founded by Paola and Sebastiano in 2019. The name of their project, Zaf Zaf, refers to the small indigo flower with a fiery red pistil.

Beevaio is a small (not so much) green oasis dedicated to bees, precious and endangered animals. We are in Congiunti, in the province of Pescara, where a group of people, armed with unwavering willpower, has decided to devote themselves to the redevelopment of a former forest nursery to create a park dedicated to them, choosing melliferous plants and adopting a completely organic type of cultivation in respect of the environment and bees.

The Po Delta is the perfect fusion of land, water and sea that offers the opportunity to discover niche businesses such as the Bosco Officinale, a very interesting reality in the area. This enterprise has a double value: agricultural as plants such as Lemon Balm, Echinacea, Yarrow, Salvia Officinale, Salvia Solarea, Helichrysum, Lavender Vera, Rosemary, Thyme, Tarragon, Monarda, Marjoram, Aronia, Laurel, Calendula, Erigero, Peppermint are naturally cultivated and productive because these plants are used to naturally obtain cosmetic and food products.

The journey of Il cestino di pane begins in the catering sector where two partners, back in 2013, decided to start a truly "unique" start-up of its kind. Mainly born from the need to create something different, both for the restaurant and private sectors, the focus then immediately shifted to the fight against plastic and environmental pollution.

Since 2013, the Stefano Facioni company has been involved in the implementation of a project with Senatore Cappelli ancient wheat. Since 2015 Stefano Facioni has been working only with products such as pasta and flour certified organic and strictly 100% Made in Italy.

A tiny space, but one that warms the heart and delights the palate. I Cioccolatini di Gio is a little hidden treasure behind Via Trento in Brescia, just a few steps from the city center. Inside, Giovanna Fonda, creator of the brand and of everything edible found in her shop-laboratory, makes - strictly by hand - chocolates and chocolate creations, jams and compotes.

In a small village of five thousand inhabitants in the hinterland of Salerno, one of the excellent products of the national territory is grown. We are talking about the Giffoni hazelnut I.P.G. (Protected Geographical Indication). Mr. Adolfo Grimaldi, owner of the company, welcomes us to the company, who with extreme kindness and availability is ready to tell us how his products are born.

"No waste", especially food. Flavia made up her mind when she realized that most of the fruits that her land provided were not being consumed. This is how the Naima Food&Lab artisan workshop was born in the kitchen of his house surrounded by greenery.

In Montemarzino, in the province of Turin, surrounded by hills and vineyards, there is a small family-run farm, known for its production of preserves and juices based on fruit from the area. In particular, the Montemarzina farm uses the famous Volpedo peach, renowned for its sweetness and aroma due to its ripening in the pristine valleys of the Curone, Grue and Ossona areas.

Lunigiana is a borderland, where Tuscany embraces Liguria and Emilia-Romagna. And what it brings with it are the contradictions and authenticity of a place of passage, capable of looking with multiple eyes beyond different mountains. Today we went to the Azienda Agricola Lunigiana Tartufo, a reality that well summarizes the taste and tradition of this land.

Inspired by the entrepreneurial intuition of Rolando Germani, the Collina d'Oro farm was founded in Colverde, in the province of Como, with the ambition of bringing Lombard saffron to the Italian and foreign markets. Versatile and rich in important properties for the body, saffron is the main ingredient of many Italian recipes and makes the difference in the preparation of the most refined and original menus.

We are located in front of the Norcineria Coccia in Norcia, Umbria. At the entrance of the shop there are Francesca and Iliana, ready to welcome customers and offer them genuine and quality products. Passers-by are always offered a taste of salami and cheese, to let them try their products and introduce them to the flavors of the ancient tradition of their territory.

In Valsamoggia, in the province of Bologna, there is a food company founded in 2020, from the desire of Fiorella Creda and her family to create a laboratory specialized in the artisanal production of typical quality Emilian products. The idea took shape within the walls of the house, on a typical Bolognese Sunday dedicated to the preparation of "turtlèin" and soon became reality, thanks to the strength of three women: Grandmother, Mother and Daughter

The products of Crêuza de Mä express the history of the Ligurian territory, of its raw materials, but also the meeting of different products that have found over the centuries the way to bind together and become a symbol of a unique territory. The ingredients of the pesto are still mixed according to precise doses and times, respecting the traditional sequence that is followed when inserting the ingredients into the mortar.

We went to discover the small reality of Cuore di Pane, a bakery in Cabella Ligure in the province of Alessandria, which has made organic and genuineness its strong suit. Irene is a beautiful woman, enlightening and enlightened, who decided to open and start the bakery business to find herself and her past.