Our organic saffron is harvested on our saffron field right next to our biodynamic garden. Saffron comes from the flower of Crocus sativus (also known as saffron crocus). Each blossom has a maximum of 3 stigmas and once the flowers have been harvested, its stigmas must be plucked carefully with tweezers and dried for around 12 hours. It takes approximately 15.000 flowers to produce 1 kilogram of saffron spice.
This labour-intensive harvesting process is why saffron is such a prestigious product.
Saffron can be used in numerous dishes and preparations. Maybe you have heard about “risotto milanese”, one of the signature dishes of northern Italy, that is often served with “ossobuco”. However, saffron is also lovely in “sweet” preparations. Some threads give your spongecake a bright yellow colour for example, and in India saffron is actually appreciated a lot in “kulfi” – icecream.
Our Podere il Casale Saffron containes three small saffron bags and three of our favourite saffron recipes, that you can also find on our restaurant menu.