Pierini&Brugi saffron

Plant widely cultivated in Tuscany since medieval times. formerly used primarily as a natural dye for coloring fabrics, has been reintroduced as a crop for culinary purposes.Saffron is a crop that, certainly, both for cultivation and processing, requires careful care.

The processing of this spice, in our case produced only in purest stigmas, is done exclusively by hand. The inflorescences are harvested in late autumn, only in the morning before sunrise since the flowers, being still closed, retain their organoleptic characteristics. Once picked, the flowers are opened and the purple-red stigmas removed to be placed to dry near a fireplace. Subsequently packaged, they are used in many food preparations either as a main ingredient or as an actual spice to enhance flavors. It is essential to soak saffron stigmas (preferably crushed in a mortar) a few hours before its use in a container with warm water.