Cultivated on the Roccamonfina volcano, with respect for the health of people and the environment.
The inclusion in the PAT is a recognition for the saffron of Terra di Lavoro and Campania.
The brand allows consumers to have an Italian product, whose processing methods are time-tested, and gives producers a recognizability and a certification of quality, further guaranteed by production regulations, which can somewhat help bridge the gap with imported products, which are much cheaper but not always of excellent quality
Saffron in Stigmas
Saffron is the most precious spice, known as "Red Gold". Originally from Asia Minor, it was introduced to Europe in 1200 AD by the Arabs.
Red gold in every sense, to obtain 1 kg of powder, 150,000 flowers are needed, from which the 3 stigmas are extracted. The operation is extremely delicate, requiring care and is carried out in the early hours of dawn and by hand to avoid breaking the precious filaments.
The drying of the stigmas is another critical operation; it must be perfect to ensure their elasticity and softness while simultaneously preventing any fermentation process.
In cuisine, it is used in the most refined recipes, typically in rice-based preparations, but also with crustaceans and seafood, in stews with white meats, adding flavor to vegetables, and giving color to the dough of leavened cakes, creams, or ice creams.
Saffron is prone to sophistication; one should be wary of low-cost saffron or those with too vivid colors. Carthamus, also known as false saffron or bastard saffron, resembles saffron but is rich in dyes.
Saffron is the elixir of long life, rich in active ingredients, an excellent source of antioxidants, and a superb sedative.
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Saffron is one of the most precious and sought-after spices, found in the stigmas of a violet flower cultivated in Italy, but also common in Asia and the Mediterranean. It can be used for both sweet and savory recipes.
Saffron in stigmas is much better than saffron in powder because it is more genuine and more versatile in recipes. For sweets and creams, you can use milk, which brings out all the fragrance and aroma of the spice.
To use saffron stigmas in cooking, just:
Risotto with saffron stigmas and zucchini flowers is the typical dish of Milanese cuisine. The ingredients are:
Preparation: After preparing the saffron as per the previous paragraph, heat the broth in a saucepan, wash, dry, and cut the zucchini flowers into strips.
Chop the shallot and start cooking it in a pan with a drizzle of oil, then add the rice and toast it for a minute and deglaze with the wine.
Pour two ladles of vegetable broth until the liquid covers the rice, and continue to add broth as it is absorbed. Before the rice is cooked, salt it all and add the zucchini flowers and saffron stigmas.
Zafferano in stimmi vasetto da 0,5g
