Saffron is one of the most fascinating spices and one we are very proud of. We cultivate saffron in a small field using traditional crop techniques. All the cultivation procedures are done by hand. We dig up all the corms at the end of each vegetation cycle (July/August), then the soil is worked, adding fertiliser and the corms are replanted. This technique allows producing better quality saffron with longer stigmas, but it is the hardest part of growing saffron! Just imagine how hard the clay soil is under the hot Italian sun in July and August! With hand tools which are very primitive!
Saffron flowers come in October and November and the season lasts 2 to 3 weeks. We pick them by hand every morning (best job in the world!), before the flowers open. This is to avoid damaging the saffron flavour. The stamens are separated straight away after the harvest and desiccated at low temperatures.
Saffron can be used in preparation of many wonderful meals. We love to do saffron risotto. We also use saffron on potatoes, fish, soups and meat. Some cheese and desserts are also made with saffron and you add it into the olive oil to make a special taste.