Also called "red gold" of the Val d'Orcia, it is the most precious spice in the world.
Saffron in stigmas is more precious because it retains better the organoleptic and nutritional properties (this spice is in factrich in carotenoids and vitamins of group B), and moreover it is more difficult to be sophisticated.
The cultivation of saffron flowers involves precise and regulated steps: the implanted bulbs do not receive any type of artificial treatment or the use of fertilizers or chemical additives. The result is a completely natural product, the fruit of a passion for the earth, harvested and processed by hand.
The collection lasts two weeks. After the manual harvesting of the flowers, these are patiently processed by hand, proceeding with the grazing, which is the separation of the stigmas from the flowers that are subsequently dried.
To get a kilogram of saffron in threads, it takes about two hundredthousand flowers. Aprecious and inimitable product that gives an unmistakable taste to dishes of various kinds.