- Legend has it that the mortal youth Crocus fell in love with Smilax, Hermes’ favourite nymph. Envious of the young man, the divinity decided to protect his love by turning him into a beautiful flower.
Saffron has been eulogised by many a poet and during the Renaissance the spice was even used in the kitchen as a substitute for gold. Today, saffron is still highly coveted ingredients, not least because it requires an extraordinary process to make it. Indeed approximately 180 flowers and fertile uncontaminated soil yields just 1 gram of this precious spice.
Our ISO-certified top-quality Saffron is planted, harvested, and peeled exclusively by hand and without using chemicals. We added sand from the river Po to the fields at the foot of the Tuscan-Emilian Apennines, rich in unique mineral substances and organoleptic properties.
Every step of production, from blossoming to the packaging of pure stigmas is inspired by a desire for continuously improving environmental conditions, a respect of nature and her fruits.
Don't stop at risotto, but be ready to explore all the possibilities of a unique spice that will enrich your dishes and your table
Whole Stigmas: Soak them in a little quantity of water for at least 12 hours.
Stigmas Powder: Pulverise stigmas and soak in a little quantity of water, or broth, for about 20 minutes.
In both modes add preferably while cooking.
Storage: Store in a cool and dry place away from sunlight.