Italian Saffron
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The name Crocus derives from the Greek Kroke, which means “filament”, due to the filamentous stigmas that it carries in the center of the corolla. It is mentioned in the Ebers papyrus, in the Song of Songs, and in the Iliad, and over the centuries it has been attributed to curative properties against insomnia, the plague, impotence, and frigidity. In fact, historically saffron has always had a reputation as an aphrodisiac and this peculiarity is remembered by the Greek myth of Crocus.
Myth and Literature about Saffron
According to the myth, these filaments symbolize a bond of love between the nymph Smilax and the young Krokos, a love destined to end with the death of the young man. It is said that the gods, pitying, transformed the nymph into sarsaparilla and the young into a crocus, to ensure that the two could live next to each other. For this myth, the ancient Greeks used to place a crocus flower on the tombs of lovers who died for love. Pliny and Dioscorides also attributed to this spice the ability to restore sexual energy and vigor to men and increase desire in women. Today it has been confirmed that saffron stimulates the production of hormones that tone the sexual sphere, while antioxidants improve circulation.
When does the saffron’s harvest come?
The harvest of the flowers is carried out in the autumn, in the morning at sunrise, before the glass opens and the stigmas (i.e. the female elements of the flower) that carry the precious dust can be ruined. Once the flowers have been collected, it is necessary to proceed with the brushing, that is to say, the separation of the stigmas from the corollas. The stigmas are then immediately dried, then placed in hermetically sealed containers that must be kept in a dry place.
This spice is often subject to sophistication, in fact, to obtain a kilo of saffron about 100,000 stigmas of flowers must be collected and this makes the product decidedly valuable. Sometimes saffron is therefore passed off as saffron, also called safferanone or bastard saffron, which however has coloring rather than aromatic qualities. This seasoning can be used to add flavor to pasta and rice, there is a particular Italian plate called risotto Milanese which is rice with saffron cream.
Saffron news and recipes
How to Store Saffron
How to store saffron: Pure saffron in pistils must be stored in a dark, cool and dry place. It does not go bad but we recommend…
Why Saffron is Expesive ?
Saffron produced in Italy is a very high quality product, often sold at much higher prices than saffron that comes from Iran or Morocco….
Aquilian Saffron
Aquilian safforn is the best in the world…That’s also because saffron has origins from the island of Crete and has spread throughout the East, in fact, the development in Abruzzo has something casual and miraculous…
Saffron and Mushrooms Gnocchi Recipe
This saffron and mushrooms gnocchi recipe is delicious and very quick to make. Gnocchi are an ancient food invented in Veneto initially prepared with various types of flours (wheat, rice) or even with dry bread or breadcrumb, sometimes vegetables of various types were...
Dosage of Saffron
The dosage of saffron to put in a recipe obviously depend on what you have to do and the chef's inspiration...If you are making the classic Milanese risotto we generally recommend a dose of 12/15 threads per serving (80-90 grams of rice), or 0.15 grams for a risotto...
History of Saffron
The history of saffron starts since ancient times, it is mentioned in Greek myths and in the Bible. For centuries our Crocus Sativus has been appreciated in the kitchen and has always been considered precious, so much so that it is a symbol of wealth. About Saffron...
Saffron in Pistils
Using pure saffron is very simple, we will explain in 3 steps how to use saffron pistils (or more correctly stigmas) for your recipes. The spice called saffron is obtained from the stigmas of the Crocus sativus flower, belonging to the Iridaceae family. Successfully...
Zucchini flowers Risotto
Zucchini flowers Risotto is a light but very tasty dish that enhances the delicate taste of zucchini flowers, ideal during the spring and summer period. To give a touch of extra color add saffron to the risotto. Ingredients: 900ml of...
Milanese Risotto
Milanese Risotto (or Saffron Risotto) is a north Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking...