LOADING

PALM SYRUP

BY:

Since I was small, I was always aware of palm syrup. I have eaten it often. Although I admit that I had never tried any like the one that we had in La Gomera. I loved finding out about the manufacturing process, being able to experience it and also to find out a little more about my native islands.

Lionel Bello told us all about his daily routine. We were able to experience a day at work with him, he taught us and he explained what he does every day to produce the syrup. I was really surprised by the hard work behind it and, above all, I thought he was very brave as he climbed up to the top of the palm trees with incredible agility.

La Gomera

Centro de Interpretación de Miel de Palma
Caserio Aldama, 80, 38852 Alojera, La Gomera, España

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