Technical specifications

• Produced in: Sardinia
• Certifications: BIO
• Packing:  
• To deliver to:  
• Incoterms: Be agreed
• Yearly available quantity: -
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• Available for sending sample: Yes

Description

The Crocus Sativus Linneo is a famous, ancient plant. Originally from Asia, saffron was brought to Tunisia through the trade route and then to Spain. And it finally arrived in Italy thanks to a Dominican monk from the Santucci family, originally the Navelli family, who loved botany and agriculture. After attending a council meeting in Toledo, the monk returned to Italy and began cultivating saffron back at home. Italy proved to be an ideal habitat for saffron crocus and the dried saffron stigmas became popular among the noble families. More people began growing saffron and it became a great product for barter for all of the most important spice markets at the time, like Venice

The cultivation guidelines do not allow for the use of chemical herbicides and the fields can only be watered if they are really dry. The only interventions allowed are earthing up and hoeing the ground. The plants flower only during the month of October. During those 20 days, the flowers are picked by hand during the early hours of the morning when the flowers are not open yet.

According to tradition, saffron is made completely by hand and this certainly adds to its cost. When used in cooking, saffron gives many dishes a gold color and was once considered a status symbol.

One of most famous culinary uses for saffron is in risotto, however it can also be used with meats, desserts and in liquor. Saffron powder can be added at the end of cooking or the fibers can be reconstituted in water or broth before use.

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