Saffron

Saffron is the most expensive food on Earth. That’s probably the reason wy Rino, Sandra and Ulisse wanted to grow it. During the harvesting season in October, the saffron crocusflowers need to be picked at dawn every day, before they open their petals and expose thei stigmas – which, once dried, become the saffron strands we use as a spice. They are pulled from the flowers by hand, one by one, sometimes for hours on end. That’s why saffron is so valuable, and why we have a new -found appreciation for this delicate, yet flavorful spice.