Sachet of Mountain Saffron in Purity - High Bolognese Valleys

All the processing and production phases of this precious spice are carried out strictly by hand, using traditional and natural methods, without the use of chemical fertilisers or pesticides. The flowers are picked by hand 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 in order not to lose, but to enhance the precious characteristics of the saffron.

Saffron is rich in minerals, especially potassium, phosphorus and magnesium, while the most abundant vitamins are vitamin C and folate. But what characterises this spice and gives it its therapeutic properties is safranal, a substance present in the flower pistils to which it also owes its typical aroma. Saffron's colour, on the other hand, is due to crocin and crocetin, two carotenoids that also act as antioxidants. Saffron is, therefore, excellent for the nervous system and brain, for protecting and strengthening the eyes and for soothing the effects of pre-menstrual syndrome. Perfect as a mood tonic, it is also an aphrodisiac food par excellence.

Saffron in cooking is a major 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 in fresh pasta itself. 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 products and cakes, such as saffron-flavoured bread and yellow brioche, as well as delicious saffron petal biscuits.