1921 - Vigo di Ton - Val di Non (Trento), Andrea Paternoster grandfather
creates a successful small business out of what for him previously had represented a passion: bee keeping.
1992 - Andrea Paternoster grandson, determined and, if possible, even more keen than his grandfather, takes over the reins of the company. His dream is to expand his business beyond just Trentino productions.
1999 - Prizes and recognitions confirm Andrea's extraordinary competency and urge him on in his constant pursuit of quality.
His bent for the diffusion of his own "nectar" is what drives him.
MieliThun is accustomed to visits from schools, from quality-committed consumer groups and especially from shopkeepers. From vintners to herbalists and confectioners, whoever meets Andrea - at work or not - cannot help but be impressed by his tales of an ancient profession and by the care and attention he puts in his work.
2005 - With the maturity gained in the production process, Andrea is now able to concentrate part of MieliThun's energy into the promotion of the peculiar characteristics of monofloral honeys and to turn this sector into a leading Intrinsically Italian Product which can be understood and enjoyed in any cultural setting.
2008 - It is the start of a new era, the Renaissance of Honey. Mieli Thun has found innovate chefs, interpreters capable of painting their creations with honey's colors and flavors. We are only at the beginning of the new road ahead.
Honey is delicious any time of the day, and it will enhance breakfast - whether it is Ayurvedic, Mediterranean or Continental – lunch or dinner. Honey goes well with cheese, but even better with meat and fish or we suggest trying to perfume a Lung-Ching green tea or a Pu-Erh black aged tea.
1992 - Andrea Paternoster grandson, determined and, if possible, even more keen than his grandfather, takes over the reins of the company. His dream is to expand his business beyond just Trentino productions.
1999 - Prizes and recognitions confirm Andrea's extraordinary competency and urge him on in his constant pursuit of quality.
His bent for the diffusion of his own "nectar" is what drives him.
MieliThun is accustomed to visits from schools, from quality-committed consumer groups and especially from shopkeepers. From vintners to herbalists and confectioners, whoever meets Andrea - at work or not - cannot help but be impressed by his tales of an ancient profession and by the care and attention he puts in his work.
2005 - With the maturity gained in the production process, Andrea is now able to concentrate part of MieliThun's energy into the promotion of the peculiar characteristics of monofloral honeys and to turn this sector into a leading Intrinsically Italian Product which can be understood and enjoyed in any cultural setting.
2008 - It is the start of a new era, the Renaissance of Honey. Mieli Thun has found innovate chefs, interpreters capable of painting their creations with honey's colors and flavors. We are only at the beginning of the new road ahead.
Honey is delicious any time of the day, and it will enhance breakfast - whether it is Ayurvedic, Mediterranean or Continental – lunch or dinner. Honey goes well with cheese, but even better with meat and fish or we suggest trying to perfume a Lung-Ching green tea or a Pu-Erh black aged tea.
the history
