Jar of Pure Mountain Saffron - High Bolognese Valleys

All stages of processing and production of this precious spice are carried out strictly by hand, through the use of traditional and natural methods, without the use of chemical fertilizers or pesticides. The flowers are hand-picked early in the morning before dawn, because the flower must still be closed, then the sfioratura (extraction of the stigmas from the flower) and drying at low temperatures takes place. All these operations are carried out on the same day so as not to lose, but enhance the very valuable characteristics of saffron.

Saffron is rich in mineral salts, especially potassium, phosphorus and magnesium while the most abundant vitamins are vitamin C and folate. But what characterizes this spice and gives it its therapeutic properties is safranal, a substance present in the pistils of the flower to which it also owes its typical scent. The color of saffron is instead due to crocin and crocetin, two carotenoids that also act as antioxidants. Saffron is therefore excellent for the nervous system and the brain, to protect and strengthen the eyes and to soothe the effects of pre-menstrual syndrome. Perfect as a mood tonic, it is also an aphrodisiac food par excellence.

Saffron in cooking is a princely ingredient, as it is used in so many ways and with so many dishes. The most famous is its use with risottos (classic risotto alla milanese), or in pasta sauces or as an ingredient itself in fresh pasta. It is also excellent when used in the preparation of soups, velvety soups, vegetable-based main courses, fish or roasts. Saffron is also used in the preparation of leavened goods and desserts, such as saffron-flavored yellow bread and brioche, as well as delicious saffron petal cookies.